Antibacterial and antioxidant activities of Mentha piperita L.

Singh, Rajinder; Shushni, Muftah A. M.; Belkheir, Asma K.

doi:10.1016/j.arabjc.2011.01.019

Cited by 327 publications

(280 citation statements)

References 16 publications

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“…A similar trend was observed for ethyl acetate and aqueous extracts (8). The study of Sujana, showed that ethyl acetate leaf extract of Mentha piperita demonstrated significant inhibition when compared to chloroform, petroleum ether and hexane.…”

Section: Discussionsupporting

confidence: 59%

The Antimicrobial Effects of Medicinal Plants on Pathogenic Food Bacteria

et al. 2016

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Objectives: This paper aimed to explore the antimicrobial effects Mentha piperita, Solanum nigrum, Mentha longifolia, and Withania somnifera on food pathogens. Methods: Plant extracts were obtained using the rotary system, the minimum inhibitory concentration and diluting method, and examined against bacteria such as Staphylococcus aureus ATCC1189, Shigella dysenteriae ATCC1188, Listeria monocytogenes ATCC1298, Vibrio cholera ATCC1611, and Bacillus cereus ATCC101. Results:The results showed that extracts with various inhibitory ppm could inhibit the growth of antigenic bacteria so that the extract of Solanum nigrum could strongly inhibit S. aureus, Listeria, and Vibrio; and the extract of Mentha longifolia with 6.25 ppm can inhibit B. cereus. Conclusions:The obtained results revealed that the extracts could strongly inhibit the bacteria in foods and that Solanum nigrum showed the highest antibacterial effect.

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Section: Discussionsupporting

confidence: 59%

The Antimicrobial Effects of Medicinal Plants on Pathogenic Food Bacteria

et al. 2016

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“…A adição de materiais lipídicos ao revestimento hidrofílico pode, algumas vezes, melhorar as propriedades de barreira à umidade (AMARANTE; BANKS, 2001). Além disto, o ácido oleico (DAVIDSON et al, 1999;VARGAS et al, 2006) e o óleo essencial de hortelã-pimenta (PEREIRA et al, 2006;YADEGARINIA et al, 2006;SINGH et al, 2011) apresentam atividade antimicrobiana. Desta forma, objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv.…”

Section: Introductionunclassified

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

et al. 2015

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RESUMO -Objetivou-se com este estudo avaliar revestimentos comestíveis à base de goma xantana e glicerol, combinada a cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta na conservação de morangos cv. Festival. Os morangos foram selecionados, lavados, sanitizados e, a seguir, submetidos a diferentes tratamentos de revestimentos à base de goma xantana acrescidos de glicerol, cloreto de cálcio, ácido oleico e/ou óleo essencial de hortelã-pimenta. Os frutos foram secos sob ventilação forçada a 4 ºC, por 15 h, e, posteriormente, embalados em bandejas com tampa de Polietileno Tereftalato (PET) e armazenados a 4 ºC, durante 12 dias. Foram realizadas análises de perda de massa, firmeza, luminosidade, tonalidade, pH, acidez, sólidos solúveis totais, antocianinas e a incidência de deterioração fúngica. Os diferentes revestimentos utilizados foram eficientes na conservação dos morangos. O tratamento com goma xantana e glicerol apresentou os melhores resultados, pois a influência do ácido oleico ou do óleo essencial de hortelã-pimenta, assim como do cloreto de cálcio, não foi significativa. O revestimento de goma xantana proporcionou redução da perda de massa, manutenção da firmeza, cor, pH, acidez, sólidos solúveis totais, antocianinas e não estimulou o crescimento fúngico. Desta forma, esta goma apresenta potencial para aplicação como revestimento em morangos, visando a maximizar a vida útil deste produto. Termos de indexação: Fragaria x ananassa Duch., Mentha piperita L., ácido oleico, perda de massa, deterioração fúngica. EDIBLE COATING BASED ON XANTHAN GUM, LIPOPHILIC COMPOUNDS AND/OR CALCIUM CHLORIDE IN THE STRAWBERRIES PRESERVATIONABSTRACT -It was aimed with this study to evaluate the edible coating based on xanthan gum and glycerol, combined the calcium chloride, oleic acid and/or peppermint essential oil, in the preservation of strawberries cv. Festival. Strawberries were selected, washed, sanitized, and after the fruits were subjected to different xanthan based coating treatments containing glycerol, calcium chloride, oleic acid and/or peppermint essential oil. Fruits were dried under forced ventilation at 4 ºC for 15 h and, after, packed in polyethylene terephthalate trays and stored at 4 ºC for 12 days. Analyses of weight loss, firmness, color, pH, titratable acidity, total soluble solids, anthocyanin concentration and incidence of decay were realized. All coatings tested were efficient in maintaining fruit quality. The best treatment was xanthan gum and glycerol, since the addition of oleic acid, peppermint essential oil and calcium chloride was not significant. Xanthan gum coating provided reduction of weight loss, maintained firmness, color, pH, titratable acidity, total soluble solids and anthocyanin concentration and did not stimulate fungal growth. Thus, this gum has potential for application as a coating in strawberries cv. Festival to maximize the useful life of this product.

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“…The peppermint is widely used in medical and food industries (Roodbari et al, 2013). Some medicinal plants contain essential oils elicited from the upper parts of the flowering stems, dried leaves, and the whole plant (Singh et al, 2015). Abiotic environmental stresses, particularly salinity and drought, have the highest effect on medicinal plants ( Heidari et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of iron nanoparticles on Mentha piperita L. under salinity stress

Askary¹,

Talebi²,

Amini³

et al. 2017

biologija

125

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The progress of nanotechnology presents many nanoparticles that are important in medicine, agriculture and industry. Quickly and entirely absorbed by plants, nano-compounds and remedy their nutrient deficiency and satisfy this need. Iron oxide nanoparticles with suitable surface chemistry can be used as a rich source of iron for plants due to its gradual release of Fe in a wide pH range (pH 3 to 11). The present study investigated the impact of iron oxide nanoparticles (Fe 2 O 3 NPs in 0, 10, 20 and 30 µM concentrations) on physiological parameters of peppermint (Mentha piperita) under salt stress (0, 50, 100 and 150 mM concentrations of NaCl). Fe 2 O 3 NPs caused increases in leaf fresh weight and dry weight, phosphorus, potassium, iron, zinc, and calcium contents of the peppermint under salinity stress but did not have an effect on the sodium element. 30 µM concentration of Fe 2 O 3 NP was more impressive. Lipid peroxidation and proline contents of the peppermint under salinity decreased significantly by applying Fe 2 O 3 NPs. The maximum activities of total antioxidant enzymes (I %), catalase, superoxide dismutase, and guailcol peroxidase were observed in plants treated with 150 mM of NaCl, but application of Fe 2 O 3 NPs declined these antioxidant activities. The results suggest that the appropriate concentration of iron nanoparticles could be used for stress resistance of the peppermint.

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Antibacterial and antioxidant activities of Mentha piperita L.

Cited by 327 publications

References 16 publications

The Antimicrobial Effects of Medicinal Plants on Pathogenic Food Bacteria

The Antimicrobial Effects of Medicinal Plants on Pathogenic Food Bacteria

Revestimento Comestível À Base De Goma Xantana, Compostos Lipofílicos E/Ou Cloreto De Cálcio Na Conservação De Morangos

Effects of iron nanoparticles on Mentha piperita L. under salinity stress

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