Table 1. Gas chromatographic and mass spectrometric data of the identified hydrophilic
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1 Table 1. Gas chromatographic and mass spectrometric data of the identified hydrophilic compounds. Compound RT a RRT b RI c Quantification ion d Other characteristic ions Amino acids Alanine , 147, 116 Valine , 144, 133 Leucine , 218, 102 Isoleucine , 218, 147 Proline , 147, 142 Glycine , 174, 147 Serine , 218, 204 Threonine , 147, 117 β-alanine , 248, 147 Aspartic acid , 232, 188 Methionine , 176, Aminobutyric acid , 174, 147 Pyroglutamic acid , 230, 147 Glutamic acid , 246, 128 Phenylalanine , 192, 141 Asparagine , 231, 116 Glutamine , 245, 156 Tryptophan , 291, 218 Organic acids Pyruvic acid , 131, 115 Lactic acid , 147, 117 Caproic acid , 131, 117 Glycolic acid , 147, 133 Pyruvic acid , 147, 131 Oxalic acid , 147, 133 Glycolic acid , 205, 233 Benzoic acid , 135, 105 Phosphoric acid , 283, 207 Nicotinic acid , 136, 106
2 Succinic acid , 147, 129 Glyceric acid , 189, 147 Fumaric acid , 147, 115 Malic acid , 147, 160 Threonic acid , 205, 147 Shikimic acid , 204, 147 Citric acid , 273, 147 Isocitric acid , 273, 147 Quinic acid , 204, 147 p-coumaric acid , 293, 249 Sugars Xylose , 217, 103 Galactose , 204, 147 Fructose , 217, 103 Fructose , 217, 103 Glucose , 205, 147 Mannose , 205, 147 Glucose , 205, 147 Glucose , 191, 147 Sucrose , 217, 147 Trehalose , 217, 191 Sugar alcohols Glycerol , 147, 117 Ribitol , 217, 147 Mannitol , 117, 103 Inositol , 217, 147 Amine Ethanolamine , 147, 100 a Retention time (min). b Relative retention times (retention time of analyte/retention time of ribitol). c Retention index. d Specific mass ion for quantification.
3 Figure S1. Total ion chromatogram (TIC) of hydrophilic compounds in apple mint. Peak: (1) Pyruvic acid-1; (2) Lactic acid; (3) Caproic acid; (4) Glycolic acid; (5) Pyruvic acid-2; (6) Alanine; (7) Oxalic acid; (8) Glycolic acid; (9) Valine; (10) Urea; (11) Ethanolamine; (12) Benzoic acid; (13) Glycerol; (14) Leucine; (15) Phosphoric acid; (16) Isoleucine; (17) Nicotinic acid; (18) Proline; (19) Succinic acid; (20) Glycine; (21) Glyceric acid; (22) Fumaric acid; (23) Serine; (24) Threonine; (25) β-alanine; (26) Malic acid; (27) Aspartic acid; (28) Methionine; (29) Pyroglutamic acid; (30) 4-Aminobutyric acid; (31) Threonic acid; (32) Glutamic acid; (33) Phenylalanine; (34) Xylose; (35) Asparagine; (36) Ribitol (internal standard); (37) Glutamine; (38) Shikimic acid; (39) Citric acid; (40) Isocitric acid; (41) Galactose; (42) Quinic acid; (43) Fructose-1; (44) Fructose-2; (45) Glucose-1; (46) Mannose; (47) Glucose-2; (48) Mannitol; (49) Glucose-3; (50) p-coumaric acid; (51) Inositol; (52) Tryptophan; (53) Sucrose; (54) Trehalose.
4 Figure S2. MS spectra of lipophilic compound standards. (1) C20, eicosanol (RT: min); (2) C21, heneicosanol (RT: min); (3) C22, docosanol (RT: min); (4) C23, tricosanol (RT: min) (5) C24, tetracosanol (RT: min); (6) 5α-Cholestane (internal standard; RT: min); (7) C26, hexacosanol (RT: min); (8) β-tocopherol (RT: min); (9) γ-tocopherol (RT: min); (10) C27, heptacosanol (RT: min); (11) C28, octacosanol (RT: min); (12) α-tocopherol (RT: 15.45) (13) Campesterol (RT: min); (14) C30, triacontanol (RT: min); (15) Stigmasterol (RT: min); (16) β-sitosterol (RT: min); (17) β-amyrin (RT: min); (18) α-amyrin (RT: min).
5 Figure S3. Extracted ion chromatogram (EIC) of lipophilic compounds in apple mint (AP). Peak: (1) C20, eicosanol (selected ion, m/z 355); (2) C21, heneicosanol (selected ion, m/z 369); (3) C22, docosanol (selected ion, m/z 383); (4) C23, tricosanol (selected ion, m/z 397); (5) C24, tetracosanol (selected ion, m/z 411); (6) 5α-colestane (selected ion, m/z 217); (7) C26, hexacosanol (selected ion, m/z 439); (8) β-tocopherol (selected ion, m/z 222); (9) γ-tocopherol (selected ion, m/z 223); (10) C27, heptacosanol (selected ion, m/z 453); (11) C28, octacosanol (selected ion, m/z 467); (12) α-tocopherol (selected ion, m/z 237); (13) campesterol (selected ion, m/z 343); (14) C30, triacontanol (selected ion, m/z 496); (15) stigmasterol (selected ion, m/z 394); (16) β-sitosterol (selected ion, m/z 357); (17) β-amyrin (selected ion, m/z 218); (18) α-amyrin (selected ion, m/z 189).
6 Table S2. Composition and abundance (μg/g of DW) of lipophilic compounds in nine Mentha species. Compound a AP CC ED HS PP PR PA SP WT Policosanols C ± ± ± ± ± ± ± ± ±0.48 C ± ± ± ± ± ± ± ± ±0.14 C ± ± ± ± ± ± ± ± ±2.19 C ± ± ± ± ± ± ± ± ±0.68 C ± ± ± ± ± ± ± ± ±0.12 C ± ± ± ± ± ± ± ± ±3.33 C ± ± ± ± ± ± ± ± ±1.41 C ± ± ± ± ± ± ± ± ±13.34 C ± ± ± ± ± ± ± ± ±43.19 Total ± ± ± ± ± ± ± ± ±64.88 Amyrins α-amyrin 61.70± ± ± ± ± ± ± ± ±31.14 β-amyrin 54.78± ± ± ± ± ± ± ± ±11.59 Sterols Campesterol ± ± ± ± ± ± ± ± ±32.79 β-sitosterol ± ± ± ± ± ± ± ± ± Stigmasterol 59.37± ± ± ± ± ± ± ± ±21.73
7 Tocopherols α-tocopherol 96.02± ± ± ± ± ± ± ± ±13.66 β-tocopherol 2.14± ± ± ± ± ± ± ± ±0.12 γ-tocopherol 2.41± ± ± ± ± ± ± ± ±0.11 Total ± ± ± ± ± ± ± ± ± a C20, eicosanol; C21, heneicosanol; C22, docosanol; C23, tricosanol; C24, tetracosanol; C26, hexacosanol; C27, heptacosanol; C28, octacosanol; C30, triacontanol. Each value is the mean of three replications ± standard deviation. AP, apple mint; CC, chocolate mint; ED, eau de cologne mint; HS, horse mint; PP, peppermint; PR, pennyroyal mint; PA, pineapple mint; SP, spearmint; WT, water mint.
8 Figure S4. : LC chromatogram of phenolic compounds in Mentha species. (A) Apple mint; (B) Chocolate mint; (C) Eau de cologne mint; (D) Horse mint; (E) Peppermint; (F) Pennyroyal mint; (G) Pineapple mint; (H) Spearmint; (I) Water mint.
9 Figure S5. LC chromatogram of riboflavin in Mentha species. (A) Apple mint; (B) Chocolate mint; (C) Eau de cologne mint; (D) Horse mint; (E) Peppermint; (F) Pennyroyal mint; (G) Pineapple mint; (H) Spearmint; (I) Water mint. The Fluorescence excitation at 430 nm; fluorescence emission at 540 nm.
10 Figure S6. LC chromatogram of carotenoids in Mentha species. (A) Apple mint; (B) Chocolate mint; (C) Eau de cologne mint; (D) Horse mint; (E) Peppermint; (F) Pennyroyal mint; (G) Pineapple mint; (H) Spearmint; (I) Water mint. Peak: (1) Violaxanthin; (2) Antheraxanthin; (3) Lutein; (4) Zeaxanthin; (5) trans-β-apo-8 -carotenal (internal standard); (6) 13Z-β-carotene; (7) α-carotene ; (8) E-β-Carotene; (9) 9Z-β-Carotene.
11 Figure S7``. Relationship between total carotenoid content and reducing power assay of Mentha species.
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