DefinePK

Abstract

The study was designed to investigate the effect of iron bio-fortification on the nutritive value of the common kitchen mint (Mentha spicata). The overall aim was to produce iron rich traits of Mentha Spicata to address the iron deficiency problem. A completely randomized design study was conducted to investigate the effect of five different doses (0, 50, 100, 150 and 200ppm) of FeSO4 with three replicates on the proximate composition, total phenols, total antioxidants and iron content of the Mentha spicata. All the treatments were six times topically applied to the plants with an interval of ten days between each application. The samples were harvested, dried and grinded to fine powder. Results revealed that percent ash, crude fiber and crude protein were significantly affected by different levels of iron while percent moisture and crude fat were affected non-significantly. Moreover, total phenols, total antioxidant activity (percent inhibition and flavonoids) and iron content of the Mentha spicata were also significantly affected. All these parameters were highly affected by 200 ppm solution of iron as indicated by highest mean values for ash (21.92±0.24%), crude fiber (9.67±0.30%) and crude protein (19.81±0.05), total anti-oxidant activity; percent inhibition (47.04±0.09 %I) and flavonoids (0.59±0.02 mg/g), total phenolic content (1.45±0.09 mg GAE/100 g DW) and iron content (16.23±0.21 mg/L). It was concluded that the nutritional value of the Mentha spicata can be positively affected through bio-fortification of iron.
Keywords: Antioxidant activity; Biofortification; Iron; Mentha spicata; Phenolic content; proximate composition
http://dx.doi.org/10.19045/bspab.2025.140085