<p class=\"MsoNormal\" style=\"margin-bottom: 0.0001pt;\"><strong><span style=\"font-size: 12.0pt; mso-bidi-font-size: 14.0pt; font-family: \'Times New Roman\',\'serif\';\" lang=\"EN-US\">ABSTRACT</span></strong></p>
<p class=\"MsoNormal\" style=\"margin-bottom: 0.0001pt;\"><strong><span style=\"font-size: 14.0pt; font-family: \'Times New Roman\',\'serif\';\" lang=\"EN-US\">&nbsp;</span></strong></p>
<p class=\"MsoNormal\" style=\"margin-bottom: 0.0001pt; text-align: justify;\"><em><span style=\"font-size: 10.0pt; mso-bidi-font-size: 14.0pt; font-family: \'Times New Roman\',\'serif\';\" lang=\"EN-US\">The present investigation was undertaken to appraise the antioxidant properties and total phenolic contents of <strong>Mentha Spicata Lamiaceae</strong>. This plant is potential source of new drugs to improve the treatment of diseases whose treatment is associated to anti-oxidative agents. <strong>Mentha spicata Linn., </strong>commonly called<strong> spearmint, </strong>belongs to the family <strong>lamiaceae.</strong> Mentha has been selected in this study because Mentha extracts have excellent antioxidant properties due to the presence of secondary metabolites. Antioxidant activity was monitored in ethanolic extracts of callus induced from leaf segment culture and oil obtained from leaves of <strong>Mentha spicata L</strong>. and compared with standard antioxidant such as L- ascorbic acid. Total phenolic content was determined using Folin-Ciocalteu reagent and calculated as Gallic acid equivalent per gram dry weight. In vitro callus culture was grown over period of four weeks in dark on Murashige and Skoog (MS) medium supplemented with different concentrations of growth regulators like BAP (6-benzylamino purine), IAA (indole-3-acetic acid), IBA (indole-3-butyric acid), NAA (naphthalene acetic acid), 2,4-D (2,4-Dichlorophenoxyacetic acid) either singly or in combination with addition to 3% sucrose and 0.8% agar and incubated in various monochromatic light such as red, blue, green, white and dark. Blue light obtained maximum callus growth and this callus was used for FRAP assay. Total antioxidant activity was found to be 0.550 mmol FeII/g of dry weight (oil) and 0.370 mmol FeII/g of dry weight (callus). Total phenolic content was 110 g gallic acid/g of dry weight (oil) and 15 g gallic acid/g of dry weight (callus).There is no report found on antioxidant acitivity of M. Spicata L.. It shows new antioxidant source used as medicinal plant. </span></em></p>
<p class=\"MsoNormal\" style=\"margin-bottom: 0.0001pt; text-align: justify;\"><span style=\"font-size: 12.0pt; font-family: \'Times New Roman\',\'serif\';\" lang=\"EN-US\">&nbsp;</span></p>
 
<p class=\"MsoNormal\"><strong><span style=\"font-size: 12.0pt; mso-bidi-font-size: 14.0pt; line-height: 115%; font-family: \'Times New Roman\',\'serif\';\" lang=\"EN-US\">Keywords:</span></strong><span style=\"font-size: 12.0pt; mso-bidi-font-size: 14.0pt; line-height: 115%; font-family: \'Times New Roman\',\'serif\';\" lang=\"EN-US\">&nbsp; FRAP, BAP, IAA, IBA, NAA, 2,4-D.</span></p>