MENTHA

Biological Source

Plant Part – Fresh flowering top

Scientific Name – Mentha piperita Linn

Family – Labiatae

Morphology

Colour: Colourless to Yellow

Odour: Characteristic and Pleasant

Taste: Pungent

Solubility: Soluble in 70% alcohol, ether and chloroform

 

Chemical Constituents

L – menthol (70%)

 




Menthone, methofuran, methyl acetate.

 

Chemical Tests

Peppermint oil (Mentha) 3 drops + 5 ml nitric acid soln (1ml HNO3 + 300 ml GAA)

¯

Δ on water bath (5 minutes)

¯

Blue colour

¯

Δ → golden yellow colour developed.

 

Uses

*       Used as carminative, stimulant, and flavouring agent.

*       Mild antiseptic

*       Used in tooth paste and toothpowders

*       Used for inhalation

CLOVE

Biological Source

Plant Part – Dried flower buds

Scientific Name – Eugenia caryophyllus

Family – Myrtaceae

Morphology

Colour: Crimson to dark brown

Odour: Slightly aromatic

Taste: Pungent, Aromatic

Chemical Constituents

Volatile Oil

(i)              Eugenol (70 – 90 %)

(ii)           





Vanillin

(iii)          Caryophyllene

Tannin

Resin Etc.

 

Uses

Condiment

Carminative

Antiseptic

Flavouring agent

Local Anaesthetics (dental purpose)


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