Phytochemical Properties, Volatile Components, and Herbage Yield from Leaves of Kakuti

Kakuti is a mint plant that is used to flavor yogurt and buttermilk. Kakuti strengthens the stomach, disinfects the respiratory tract, and has the properties of mint. In this investigation, we evaluated the biochemical structure of the volatile oil of Ziziphora tenuior L. The EO content of Z. tenuior was 0.4%, equivalent 0.4 g.  In total, 38 composites (including 99.65%) were recognized in Z. tenuior. The main compounds identified in the EO analysis were pulegone (77.25%), 1,8-Cineole (4.19%), limonene (3.22%), neoisoisopulegol (2.88%), α-pinene (1.18%), and β-pinene (1.61%). The plant extracts showed moderate antioxidant activity with IC50 values of 1633.33 mg/L. Ziziphora tenuior L. was rich in phenolic compounds and total flavonoids (43.51 mg/g). This investigation showed that the EOs of kakuti, owing to their chief constituents such as limonene, 1,8-cineole, and pulegone, as well as the content of valuable phenolic substances (eugenol, rosmarinic acid, and quercetin) can be considered good sources of natural preservatives that can be very useful in the food industry. Also, due to the presence of quercetin and given the evidence for the concomitant use of quercetin and vitamin C, it may be suggested as a supplement to promising pharmacological agents for treating COVID-19 patients.