Composition and Antibacterial Effect of Mint Flavorings in Candies and Food Supplements

Abstract

Mint flavorings are widely used in confections, beverages, and dairy products. For the first time, mint flavoring composition of mint candies and food supplements (n = 45), originating from 16 countries, as well as their antibacterial properties, was analyzed. The flavorings were isolated by Marcussonʼs type micro-apparatus and analyzed by GC-MS. The total content of the mint flavoring hydrodistilled extracts was in the range of 0.01 – 0.9%. The most abundant compounds identified in the extracts were limonene, 1,8-cineole, menthone, menthofuran, isomenthone, menthol and its isomers, menthyl acetate. The antimicrobial activity of 13 reference substances and 10 selected mint flavoring hydrodistilled extracts was tested on Escherichia coli and Staphylococcus aureus by broth dilution method. Linalool acetate and (−)-carvone, as most active against both bacteria, had the lowest MIC90 values. (+)-Menthyl acetate, (−)-menthyl acetate, and limonene showed no antimicrobial activity. Three of the tested extracts had antimicrobial activity against E. coli and 8 extracts against S. aureus. Their summary antimicrobial activity was not always in concordance with the activities of respective reference substances.

Chemical Composition and Antibacterial Effect of Mentha spp. Grown in Estonia

“…18) was rich in carvone. This compound was found to possess antimicrobial activity against E. coli by Kapp et al 55 Similar antibacterial activity has been reported by Hussain et al 15 and Naigre et al 56 Thus, the antibacterial activity of the oils Nos. 10, 13, and 18 could be related to the content of carvone.…”

“…Menthol was found to be inactive against E. coli. 55 Thus, the higher MIC 90 value of oil No. 6 can be due to the high menthol content.…”

“…These 2 compounds have been found to be active against S. aureus. 55 However, the higher MIC 90 value of the essential oil of plant No. 32 can be noted.…”

“…2, 6, and 20 contained menthol and menthone as their most abundant compounds, and both were found to inhibit the growth of S. aureus. 55 The antibacterial activity of oils No. 10 and No.…”

“…13 could be due to their high content of carvone, which has been found to possess activity against S. aureus. 55,60 Mentha No. 32 contained linalool and linalyl acetate as its major compounds.…”