Chemical Composition and Antibacterial Activity of the Essential Oil of Menthae piperitae L.

Marjanović-Balabań, Željka; Kalabá, Vesna; Stanojevic, Jelená́; Cvetković, Dragan; Cakić, Milorad D.; Gojković, Vesna

doi:10.7251/qol1801005m

Cited by 5 publications

(4 citation statements)

References 11 publications

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“…The results show that Mentha Piperita essential oil reflects the excellent antibacterial activity against all bacterial cultures used in this study P. aeruginosa had a 12 mm inhibition zone, while S. aureus had a 37.66 mm inhibition zone. Peppermint oil may show effectiveness in treating bacterial infections, further reducing the use of antibiotics [69]. The use of peppermint essential oil (EO) in a chitosan nano gel to shield plaque from S. mutans caused caries was investigated.…”

Section: Antimicrobial Properties Of Peppermint Eomentioning

confidence: 99%

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

et al. 2021

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Increasing consumer concerns about the dangers associated with synthetically produced additives in food processing have led researchers to focus their investigation on eco-friendly materials and natural antimicrobials from animal sources, microorganisms, and plant-based materials. Although fruits and vegetables are an essential element of most people's diets, the perishable nature of these products results in a very limited shelf-life. Postharvest factors such as transportation, environmental factors, and preservation methods further decrease the product quality and storage limits. Thus, it is crucial to choose the correct substance and packaging method to retain product freshness. Minimally processed fruits and vegetables (MPFV) are among the most developing branches of the food industry. One of the practical techniques is essential oils (Eos) as natural preservatives and antimicrobial agents in MPFV. Eos demonstrated compelling against different pathogens such as Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes. This review provides updated information on the use of Eos like Thyme, cinnamon, sage, peppermint, clove, their synergetic effect and applications in minimally processed fruits and vegetables. These essential oils ought to be investigated in the future to inspect their harmfulness and results through in vitro and clinical examinations.

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Section: Antimicrobial Properties Of Peppermint Eomentioning

confidence: 99%

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

et al. 2021

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“…У циљу проналажења нових, природних антимикробних агенаса, велики је број научних радова у којима је утврђена антимикробна активност природних једињења изолованих из биљака (Menghani et al 2011;Stanojević et al 2011;Stanojević et al 2015;Stanojević et al 2016a;Stanojević et al 2016d;Stanojević et al 2016f;Marjanović-Balaban et al 2018).…”

Section: биоактивни производи биљног поријекла носиоци антимикробних ...unclassified

“…Велики број зачинског биља налази примјену као природни конзерванс у прехрамбеној индустрији. Осим што се користи за постизање одговарајуће ароме и интензивирање укуса, значајан број зачина и љековитог биља показује и антимикробно дејство, што је од великог значаја за прехрамбену индустрију у процесу спречавања развоја патогених микроорганизама Kalaba et al 2015;Marjanović-Balaban et al 2018;Stanojević et al 2011;Stanojević et al 2015;Stanojević et al 2016a;Stanojević et al 2016d).…”

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Bioactive plant products in the food industry

Stanojevic,

Cakić

2020

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Plant bioactive products, known as natural isolates or natural biochemicals, have been increasingly used in food production. New aspects of traditional plant materials application are examined, as well as extensive phytochemical tests are conducted in order to discover some new active principles from natural sources. Raw plant materials are a source of various secondary metabolites that mostly show a wide range of positive biological properties. There is a growing interest of scientists, food producers and consumers in the usage of plant extracts as functional ingredients in food and beverages and development of new food products that positively affect health. Plant extracts are also recognized as a source of the compounds which exhibit the potential of various diseases prevention and risks reduction. In the same time, there are growing remarks from consumers to the extensive utilization of synthetic additives in food industry due to their undesired side effects. The usage of raw plant materials and bioactive plant isolates is significant in food industry as spices, aromas and flavor correctors, preservatives, antioxidants, phytonutrients, antimicrobial agents, nutrients, emulsifiers, food thickeners, in meat industry, alcoholic and nonalcoholic beverages production, as well as in the confectionery and bakery industry. Generally, the usage of bioactive products of plant origin is a new trend in food industry creating a wide technological potential for new products development.

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“…The antimicrobial activity of essential oils, particularly mint oils, has been widely evaluated with many pathogenic bacteria due to their bioactive compounds [34][35][36][37][38]. The current study targeted Enterotoxigenic Escherichia coli (ETEC) F18, which is one of the most important pathotypes causing post-weaning diarrhea and thus increasing the use of antibiotic treatment in weaned pigs [39,40].…”

Section: Introductionmentioning

confidence: 99%

Mint Oils: In Vitro Ability to Perform Anti-Inflammatory, Antioxidant, and Antimicrobial Activities and to Enhance Intestinal Barrier Integrity

et al. 2021

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The objectives of the study were to test the biological activities of peppermint and spearmint oils via (i) measuring in vitro anti-inflammatory effects with porcine alveolar macrophages (PAMs), (ii) determining the barrier integrity of IPEC-J2 by analyzing transepithelial electrical resistance (TEER), (iii) testing their antioxidant activities, and (iv) investigating the antimicrobial activity against enterotoxigenic Escherichia coli (ETEC) F18+. Briefly, (i) macrophages were seeded at 106 cells/mL and treated (24 h) with mint oils and lipopolysaccharide (LPS). The treatments were 2 (0 or 1 μg/mL of LPS) × 5 (0, 25, 50, 100, 200 µg/mL of mint oils). The supernatants were collected for TNF-α and IL-1β measurement by ELISA; (ii) IPEC-J2 cells were seeded at 5 × 105 cells/mL and treated with mint oils (0, 25, 50, 100, and 200 μg/mL). TEER (Ωcm2) was measured at 0, 24, 48, and 72 h; (iii) the antioxidant activity was assessed (0, 1, 50, 100, 200, 500, and 600 mg/mL) using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power assays; (iv) overnight-grown ETEC F18+ were quantified (CFU/mL) after supplementing with peppermint and spearmint oils (0, 1.44, 2.87, 5.75, 11.50, and 23.00 mg/mL). All data were analyzed using the MIXED procedure. Both mint oils significantly inhibited (p < 0.05) IL-1β and TNF-α secretion from LPS-stimulated PAMs. Mint oil treatments did not affect TEER in IPEC-J2. Spearmint and peppermint oils exhibited (p < 0.05) strong antioxidant activities in DPPH and reducing power assays. Both mint oils also dose-dependently inhibited (p < 0.05) the growth of ETEC F18+ in vitro. The results of the study indicated that both mint oils are great candidate feed additives due to their in vitro anti-inflammatory, antioxidant, and antimicrobial effects. Further research is needed to evaluate their efficacy in vivo.

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Chemical Composition and Antibacterial Activity of the Essential Oil of Menthae piperitae L.

Cited by 5 publications

References 11 publications

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

Bioactive plant products in the food industry

Mint Oils: In Vitro Ability to Perform Anti-Inflammatory, Antioxidant, and Antimicrobial Activities and to Enhance Intestinal Barrier Integrity

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