Spearmint extract 
(From Mentha spicata leaves)

Description

• Spearmint extract is a flavouring ingredient obtained from spearmint leaves (Mentha spicata) through extraction processes (hydrolytic, alcoholic, glycolic, glyceric, or supercritical) that concentrate the aromatic fraction and, in part, the phenolic compounds.

• It may be available as:

  • hydroalcoholic extract (liquid),

  • glycolic/glyceric extract for food and cosmetic use,

  • spray-dried dry extract on a carrier (e.g. maltodextrin),

  • or as a standardized extract for essential oil (carvone) or polyphenol content.

• It has a fresh, sweet, herbaceous, and minty aromatic profile, softer and less pungent than peppermint.

Indicative nutritional values per 100 g

(concentrated extract for food use; values vary widely depending on solvent and strength)

• Energy: 100–350 kcal

• Protein: 0–3 g (generally low)

• Carbohydrates: 5–40 g

  • sugars: 0–10 g (depends on the carrier)

• Lipids: 0.5–30 g (from essential oils / aromatic fraction and/or oily carriers)

  • SFA (first occurrence): minor share, depends on the carrier oil

  • MUFA: variable

  • PUFA: variable

  • TFA: not expected

• Fiber: 0–5 g (higher in dry extracts on fiber-rich carriers)

• Vitamins/minerals: generally negligible at usage levels

The extract is used at typical levels between 0.01–1% in the finished product, so the nutritional impact is practically negligible.

Main constituents

Components of spearmint essential oil (in extracts that retain the volatile fraction):

• carvone (key compound responsible for the typical spearmint aroma),

• limonene,

• menthone,

• menthyl acetate,

• other monoterpenes and their esters.

Polyphenols and water-soluble phenolic derivatives (in hydroalcoholic or aqueous extracts):

• phenolic acids (e.g. rosmarinic, caffeic, ferulic acids depending on the process),

• flavonoids (in traces, depending on extraction).

Non-volatile components: partial chlorophylls, pigments, sugars, water-soluble extractives.

Carriers (in dry extracts): maltodextrin, gum arabic, or other authorized carriers.

Production process

(general scheme, variable depending on the extract type)

• Cultivation and harvesting of Mentha spicata leaves and tops at the optimal vegetative stage, when essential oil content is highest.

• Cleaning: removal of foreign materials; washing with potable water when required.

• Raw material preparation:

  • possible chopping or coarse grinding,

  • drying (if using dried herb) at controlled temperature.

• Extraction:

  • with water (industrial infusion/decoction),

  • with ethanol/hydroalcoholic solutions,

  • with glycols/glycerine or other authorized food-grade solvents,

  • or by concentrating the hydrolate/distillate obtained through steam distillation (for essential-oil-rich extracts).

• Filtration and vacuum concentration to reduce solvent content.

• For dry extracts:

  • mixing with carrier (maltodextrin or others),

  • spray-drying or other drying technology.

• Standardization: adjustment of characteristic substances (e.g., % of essential oils or polyphenols).

• Packaging: in suitable containers (bottles, tanks, bags/drums for dry extracts) providing barrier protection from light, oxygen, and moisture.

• Production according to GMP/HACCP, with controls for purity, residual solvents (if used), pesticides, heavy metals, and microbiology.

Physical properties

Appearance:

• liquid extract: from clear to slightly opalescent, colour from straw yellow to green-brown (depending on pigment content);

• dry extract: fine powder, from whitish to light green or beige, depending on the carrier and concentration.

Odour: fresh, sweet, herbaceous, typical of spearmint.

Flavour: minty, sweet and less pungent than peppermint; may show slight herbaceous notes.

Solubility:

• water-soluble extracts: completely or partially soluble in water;

• hydroalcoholic extracts: miscible with water and alcohol;

• extracts rich in essential oil: soluble in fats and organic solvents, emulsifiable in water through emulsifiers or encapsulation.

Stability: good if protected from light, heat and oxygen; the main issues are oxidation and loss of volatile fraction.

Sensory and technological properties

• Provides a fresh, sweet and minty note to beverages and foods, without the “sharpness” typical of peppermint.

• May contribute to the perception of sweetness and “cleanliness” of taste, even at relatively low doses.

• In concentrated extracts, the aromatic profile is rounder and less variable than the raw plant material, thanks to standardization.

• In encapsulated dry extracts, the aroma is more stable during baking/cooking and in dry mixes, with controlled release.

• Can reduce the perception of off-notes in some functional products (e.g. vitamins, minerals, some active molecules).

Food applications

• Beverages: mint teas and herbal infusions, iced tea, flavoured waters, soft drinks, functional beverages and energy drinks.

• Confectionery and sweets: candies, chewing gum, mint chocolate, jellies, marshmallows.

• Bakery products: cookies, shortbread, cakes, dessert bases (often using encapsulated extracts).

• Dairy products: ice creams, flavoured yogurts, spoonable desserts, creams.

• Ready foods and sauces: fresh dressings, yogurt-based sauces, sauces for cold dishes, ready-to-eat meals with a “fresh” note.

• Functional products: bars, functional chewing gums, chewable or liquid supplements flavoured to improve palatability.

Nutrition and health

• At normal use levels, spearmint extract does not provide significant amounts of macro- or micronutrients.

• Components of the essential oil (in particular carvone and other terpenes) are being studied for potential effects on digestion, breath freshness and sensation of gastrointestinal comfort, but this evidence belongs more to the herbal context than to standard nutrition claims for foods.

• The polyphenol fraction (if present) may contribute slightly to the total antioxidant activity of the product, but generally at modest levels.

• It is generally considered safe at flavouring doses, within a varied and balanced diet.

Portion note

Typical dosages in the finished product:

• 0.01–0.3% for beverages and dairy products;

• 0.05–0.5% for candies, chewing gum and confectionery;

• 0.05–1% in dry mixes and bakery products (depending on extract type and desired intensity).

Allergens and intolerances

• Spearmint extract itself does not contain major allergens.

• Rare individual sensitivities to mint essential oils may occur (irritation at high concentrations, especially on mucous membranes or sensitive skin).

• It is naturally gluten- and lactose-free, except for supply-chain contamination or possible carriers containing allergens (e.g. lactose, soy, milk proteins) in some formulated extracts.

• In blends and compound flavours, all present allergens must be correctly checked and declared.

Storage and shelf-life

• Store in well-closed containers, protected from light, heat and air.

• Recommended temperature: generally 10–20 °C, in a dry environment.

Indicative shelf-life:

• liquid extracts: 12–24 months;

• dry/encapsulated extracts: 18–36 months, with good stability if properly stored.

Main causes of degradation:

• oxidation (loss of freshness, appearance of oxidized/earthy notes);

• loss of volatile fraction (decrease in aromatic intensity);

• moisture uptake in dry extracts (clumping, microbiological risk if conditions are critical).

Safety and regulatory

• In the EU and similar markets it is classified as a flavouring preparation (natural flavouring, if obtained from mint using permitted processes).

• It must comply with:

  • requirements for botanical raw materials (limits for pesticides, mycotoxins, heavy metals);

  • limits for residual solvents (if used);

  • microbiological requirements (especially for dry extracts and concentrated products).

Production and packaging must follow GMP/HACCP, with full traceability from the plant to the finished extract.

In the case of use in supplements or “borderline” products, specific regulations for food supplements and/or flavouring substances may apply.

Labelling

• In Italy/EU it may be declared as:

  • “natural spearmint flavour” (“aroma naturale di menta verde”) if at least 95% of the flavouring component comes from Mentha spicata;

  • “natural flavour” if the flavour comes from several plant sources.

• As a single ingredient it may also appear as “spearmint extract” (“estratto di menta verde”) when used both for flavouring and for a functional role (e.g. in infusions or products with a predominantly botanical component).

• On labels, flavours are generally listed under the category “flavours” or “natural flavours”; additional specific descriptions may be used for marketing purposes.

Troubleshooting

Aroma too weak in the finished product:

• old or poorly stored extract → check production date and storage conditions;

• insufficient dosage → increase the dose within sensory and legal limits;

• matrix–product interactions (e.g. strong sweetness or acidity) → retune the flavour profile.

Aroma too strong, “herbaceous” or bitter:

• overdosing or extract too concentrated → reduce dosage, possibly use a “sweeter” or more standardized extract.

Instability in acidic or dairy beverages:

• phase separation or turbidity with oily extracts → use water-soluble/emulsified forms or dry extracts;

• adjust pH or the emulsifying system.

Loss of aroma after cooking:

• volatilization at high temperatures → use thermostable encapsulated extracts, or add part of the extract at the end of processing or in cold fillings/creams.

Sustainability and supply chain

• Spearmint can be grown in intensive systems or in crop rotations with other herbaceous crops; key sustainability aspects include:

  • efficient water management (targeted irrigation);

  • controlled use of plant protection products and fertilizers;

  • protection of biodiversity and soil fertility.

• Extraction and distillation processes generate effluents (aromatic waters, plant residues) that must be treated appropriately; the pollution load can be monitored using indicators such as BOD/COD.

• Organic, fair trade or other sustainable supply-chain certifications can enhance the value of the extract for “clean label” and premium products.

Main INCI functions (cosmetics)

(as “Mentha Viridis (Spearmint) Leaf Extract”, “Mentha Viridis (Spearmint) Leaf Oil”)

• Fragrance component (fresh, sweet, herbaceous note).

• Refreshing and toning in sensory perception (especially in oral care and body care products).

• Used in: toothpastes, mouthwashes, shampoos, shower gels, body creams, deodorants.

• Must be dosed carefully to avoid possible irritation in very sensitive individuals (especially on mucous membranes).

Conclusion

Spearmint extract is a versatile aromatic ingredient, ideal for imparting a fresh, sweet and clean note to beverages, sweet products, dairy products, bakery goods and functional foods. Although it does not provide a significant nutritional contribution, it plays a key role in the sensory profile of the product and can enhance the perception of freshness and palatability. A well-managed supply chain, compliance with GMP/HACCP, the choice of the most suitable extract form (liquid, water-soluble, encapsulated) and proper storage allow the production of a stable, safe and high-quality ingredient, suitable both for industrial use and for artisanal production.

Mini-glossary

• SFA – Saturated Fatty Acids (acidi grassi saturi): type of fats associated with higher cardiovascular risk when consumed in excess; in spearmint extracts they are present only in minimal amounts and are not significant at use levels.

• MUFA – Mono-unsaturated Fatty Acids (acidi grassi monoinsaturi): fats generally neutral or favourable for health; may occur in the oily carriers of the extract.

• PUFA – Poly-unsaturated Fatty Acids (acidi grassi polinsaturi): more sensitive to oxidation; present in modest amounts in possible carriers.

• TFA – Trans Fatty Acids (acidi grassi trans): not characteristic of spearmint extracts; any traces depend on the carriers, not on the extract itself.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points: systems that ensure quality, hygiene and safety in food production.

• BOD/COD – Biological / Chemical Oxygen Demand: indicators of the polluting impact of processing effluents on water bodies.

• Carvone: terpene that is the main aromatic molecule of spearmint, responsible for its typical sweet-minty profile.

References__________________________________________________________________________

Peshkova A, Zinicovscaia I, Cepoi L, Rudi L, Chiriac T, Yushin N, Anh TT, Manh Dung H, Corcimaru S. Effects of Gold Nanoparticles on Mentha spicata L., Soil Microbiota, and Human Health Risks: Impact of Exposure Routes. Nanomaterials (Basel). 2024 May 29;14(11):955. doi: 10.3390/nano14110955.

Abstract. Nanoparticles, due to their extensive production and application, can have significant consequences for the environment, including soil and plant pollution. Therefore, it is very important to assess how nanoparticles will affect plants depending on the exposure pathways. The effect of gold nanoparticles in a concentration range of 1-100 mg/L on Mentha spicata L. during a 28-day experiment was investigated. Two routes of nanoparticles exposure were applied: root and foliar. Transmission electron microscopy was used to characterize nanoparticles and their effect on plant leaves' ultrastructure. Gold content in soil and plant segments was determined using k0-neutron activation analysis. For root exposure, gold was mainly accumulated in soil (15.2-1769 mg/kg) followed by root systems (2.99-454 mg/kg). The maximum accumulation of gold in leaves (5.49 mg/kg) was attained at a nanoparticle concentration of 100 mg/L. Foliar exposure resulted in the maximum uptake of gold in leaves (552 mg/kg) and stems (18.4 mg/kg) at the highest applied nanoparticle concentration. The effect of nanoparticles on the Mentha spicata L. leaves' biochemical composition was assessed. Nanoparticles affected the content of chlorophyll and carotenoids and led to an increase in antioxidant activity. Root exposure to gold nanoparticles resulted in an increase in the number of starch grains in chloroplasts and also suppressed the activity of the soil microbiota. Gold extraction from mint leaves into herbal infusion varied from 2 to 90% depending on the concentration of nanoparticles in the solution and the exposure route. The health risk as a result of gold exposure via herbal tea intake was assessed through estimated daily intake. The hazard quotient values were found to be less than the cutoff, indicating that a cup of tea infusion should not cause a serious impact to human health.

Han L, Gao Y, Guo Y, Ma H, Jian X. Study on Antioxidant Activity of Spearmint Essential Oil and Pure Dew. Stud Health Technol Inform. 2023 Nov 23;308:55-61. doi: 10.3233/SHTI230824. 

Abstract. Spearmint essential oil and pure dew were used as research objects, the antioxidant capacity of spearmint was evaluated by measuring the scavenging capacity of superoxide anion radical and hydroxyl radical, providing technical support for the subsequent development and utilization of spearmint truffle and essential oil. The results showed that when the volume fraction (V/V) of spearmint essential oil was 1%, its antioxidant capacity was the strongest, and its scavenging rates of superoxide anion radical and hydroxyl radical were 50.94% and 90.11% respectively; When the volume fraction (V/V) of spearmint hydrosol was 100%, its antioxidant capacity was the strongest, and its scavenging rates of superoxide anion radical and hydroxyl radical were 47.65% and 45.60%.

Zhang LL, Chen Y, Li ZJ, Li X, Fan G. Bioactive properties of the aromatic molecules of spearmint (Mentha spicata L.) essential oil: a review. Food Funct. 2022 Mar 21;13(6):3110-3132. doi: 10.1039/d1fo04080d. 

Abstract. Spearmint belongs to the genus Mentha in the family Labiatae (Lamiaceae), which is cultivated worldwide for its remarkable aroma and commercial value. The aromatic molecules of spearmint essential oil, including carvone, carveol, dihydrocarvone, dihydrocarveol and dihydrocarvyl acetate, have been widely used in the flavors and fragrances industry. Besides their traditional use, these aromatic molecules have attracted great interest in other application fields (e.g., medicine, agriculture, food, and beverages) especially due to their antimicrobial, antioxidant, insecticidal, antitumor, anti-inflammatory and antidiabetic activities. This review presents the sources, properties, synthesis and application of spearmint aromatic molecules. Furthermore, this review focuses on the biological properties so far described for these compounds, their therapeutic effect on some diseases, and future directions of research. This review will, therefore, contribute to the rational and economic exploration of spearmint aromatic molecules as natural and safe alternative therapeutics.

Zheljazkov VD, Cantrell CL, Astatkie T, Hristov A. Yield, content, and composition of peppermint and spearmints as a function of harvesting time and drying. J Agric Food Chem. 2010 Nov 10;58(21):11400-7. doi: 10.1021/jf1022077. 

Abstract. Peppermint ( Mentha × piperita L.) and spearmints ('Scotch' spearmint, M. × gracilis Sole, and 'Native' spearmint, Mentha spicata L.) are widely grown essential oil crops in more northern latitudes; however, there is limited information on how harvest time and drying influence peppermint and spearmint yield, oil composition, and bioactivity, when grown south of the 41st parallel. In this 2-year study, the effects of harvest time and drying on the yield, oil composition, and bioactivity of peppermint ('Black Mitcham' and 'B90-9'), 'Scotch' spearmint, and 'Native' spearmint were evaluated. Peppermint oil from the dried material had higher menthol and eucalyptol concentrations. Menthone in both peppermint cultivars decreased from harvest 1 (late June) to harvest 5 (late August) or 6 (early September), whereas menthol increased. (-)-Carvone in spearmints accumulated early, before flowering, allowing for early harvest. Oil yields from the dried spearmint biomass reached the maximum at harvest 3 (mid-July). The essential oil compositions of the four mint genotypes were similar to that of 11 commercially available oils, suggesting that these genotypes can be grown in the hot, humid environment of the southeastern United States. The antioxidant activities (ORAC(oil) values) of the essential oils were 4372, 1713, 1107, and 471 μmol of TE L(-1) for 'Scotch' spearmint, 'Native' spearmint, peppermint, and Japanese cornmint ( Mentha canadensis ), respectively. The oils of the four mint genotypes did not affect ruminal fermentation in vivo, and did not exhibit antimicrobial, antileishmanial, or antimalarial activity at levels that would warrant bioassay-directed fractionation in a drug-discovery screening program. Specifically, the oils did not show greater than 50% growth inhibition against Leishmania donovani , Plasmodium falciparum clones D6 and W2, Candida albicans , Escherichia coli , Pseudomonas aeruginosa , Cryptococcus neoformans , Mycobacterium intracellulare , or Aspergillus fumigates at 50 μg mL(-1).

Piras A, Porcedda S, Falconieri D, Maxia A, Gonçalves M, Cavaleiro C, Salgueiro L. Antifungal activity of essential oil from Mentha spicata L. and Mentha pulegium L. growing wild in Sardinia island (Italy). Nat Prod Res. 2021 Mar;35(6):993-999. doi: 10.1080/14786419.2019.1610755. 

Abstract. This study aims to evaluate the antifungal activity of Mentha spicata L. and Mentha pulegium L. from Sardinia and to assess their efficacy on virulence factors for Candida albicans, particularly on the inhibition of the germ tube formation. The major compounds of the essential oils were carvone (62.9%) for M. spicata and pulegone (86.2%) for M. pulegium. The essential oil from M. spicata showed a more preeminent effect against Cryptococcus neoformans and the dermatophytes Trichophyton rubrum and T. verrucosum (0.32 μL/mL). Both oils were very effective in inhibiting C. albicans germ tube formation, at doses well below their MIC (0.16 μL/mL).

Mkaddem M, Bouajila J, Ennajar M, Lebrihi A, Mathieu F, Romdhane M. Chemical composition and antimicrobial and antioxidant activities of Mentha (longifolia L. and viridis) essential oils. J Food Sci. 2009 Sep;74(7):M358-63. doi: 10.1111/j.1750-3841.2009.01272.x. 

Abstract. The study was aimed to investigate essential oil chemical composition (gas chromatography/flame ionization detection [GC-FID] and gas chromatography/mass spectrometry [GC-MS]) and antioxidant (1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonate [ABTS] assays) and antimicrobial (Gram-positive and Gram-negative bacteria, fungi, and yeast) activities of essential oils extracted from leaves of Mentha longifolia L. and Mentha viridis. GC-MS analysis revealed that M. longifolia was constituted by pulegone (54.41%) as a major component followed by isomenthone (12.02%), 1,8-cineole (7.41%), borneol (6.85%), and piperitenone oxide (3.19%). M. viridis was rich in carvone (50.47%), 1,8-cineole (9.14%), and limonene (4.87%). The antioxidant activity by ABTS assay showed IC(50) values of 476.3 +/- 11.7 and 195.1 +/- 4.2 mg/L for M. longifolia and M. viridis, respectively, the DPPH assays have resulted in a moderate IC(50) (>8000 mg/L and 3476.3 +/- 133 mg/L for M. longifolia and M. viridis, respectively). Antimicrobial activity showed that Listeria monocytogenes and Klebsiella pneumoniae bacteria were more inhibited by the 2 essential oils tested. Escherichia coli was least susceptible. A strong activity was also observed on fungi and yeasts. Carvone, thymol, and piperitone oxide have not been detected in Tunisian M. longifolia. Camphor is reported for the 1st time for M. viridis. Antioxidant and antibacterial activities were correlated to chemical composition.