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Showing 2 results for Mentha Piperita

Hashemi, M, Amin Zare, M, Naghibi, S, Raeisi, M, Hasanzad Azar, H,
Volume 9, Issue 3 (9-2015)
Abstract

Abstract

Background and Objective: The aim of this study was to evaluate chemical composition, antibacterial and antifungal effect and antioxidant property of Salvia officinalis, Mentha piperita and Mentha Longifolia.

Material and Methods: At first, chemical analysis of essential oils was determined using GC/MS. Then the antibacterial and antifungal effect of tested essential oils on L. monocytogenes, S. aureus, S. typhimurium and E. coli and two fungal strains including A. niger and A. flavus were determined using disk diffusion agar and broth microdilution methods.  The antioxidant property of essential oils was evaluated using DPPH assay.

Results: Linalool (14.38%), l. menthone (19.03%) and δ-terpinene (21.78%) were the major components of Salvia officinalis, Mentha piperita and Mentha Longifolia, respectively. all tested essential oils had antibacterial effect on foodborne pathogens, which was comparable with tetracycline’s effect. In addition, all essences had appropriate antioxidant potential compared with BHT.

Conclusion: based on the results, Salvia officinalis, Mentha piperita and Mentha Longifolia can be introduced as appropriate natural preservatives.

Keywords: Salvia officinalis; Mentha piperita; Mentha Longifolia, Antibacterial Agents.


Mojtaba Raeisi , Fatemeh Ghorbani Bidkorpeh , Mohammad Hashemi , Bektas Tepe , Zahra Moghaddam , Masoud Aman Mohammadi, Seyyed Mohammad Ali Noori ,
Volume 13, Issue 2 (3-2019)
Abstract

ABSTRACT
             Background and objectives: Utilization of essential oils instead of chemical preservatives has received significant attention in recent years. The present study aims to evaluate chemical composition and antibacterial and antioxidant properties of essential oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita.
             Methods: Chemical profile of the essential oils was analyzed by gas chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods were used to evaluate the antibacterial properties of the essential oils. Total phenolic content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were carried out to determine the antioxidant properties.
             Results: Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of A. dracunculus. The main components of the essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%). The essential oils of M. piperita and Z. multiflora showed greater antimicrobial effects. Moreover, Z. multiflora showed the greatest antioxidant activity among the essential oils. The total phenolic content of Z. multiflora was 228.14±0.45 mg gallic acid equivalent/g.
             Conclusion: Given their favorable antioxidant and antimicrobial properties, the essential oils of Z. multiflora, A. deracunculus and M. piperita can be used as natural food preservatives.
             Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.   


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