Application of Mentha suaveolens essential oil as an antimicrobial agent in fresh turkey sausages

Abstract

The aim of this study is to evaluate the antimicrobial effect of Mentha suaveolens essential oil against pathogenic bacteria in fresh turkey sausages. The essential oil was extracted by hydrodistillation. The antibacterial activity was carried out by agar diffusion and microplates methods against Escherichia coli, Salmonella, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumonia, and Streptococcus faecalis. The antioxidant activity was carried out by ferric reducing antioxidant power and free radical scavenging activities against 2,2-diphenyl-1-picrylhydrazyl. The antimicrobial effect on sausages was conducted by the enumeration of S. aureus and E. coli during the storage period of fresh sausages manufactured with different concentrations of essential oil. The results showed that the essential oil of M. suaveolens has an antibacterial effect against Gram-negative and Gram-positive bacteria in addition to its antioxidant activity (EC 50 = 3.95 ± 0.03 mg/mL and IC 50 = 3.11 ± 0.02 mg/mL). Moreover, the addition of essential oil to fresh sausages has a significant effect against the tested pathogenic bacteria. The present data clearly demonstrate that the essential oil of M. suaveolens has a remarkable antimicrobial and antioxidant activities and can be used as a food additive to extend the shelf life of food products.

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

“…Regarding the first strategy, the study carried out by Ed-Dra et al [40] explored the addition of Mentha suaveolens EO (2, 5, and 10 mg/g) as a natural preservative in fresh turkey sausages. According to authors, a reduction of 1.2 log CFU/g in E. coli after 48 h of storage at 4 • C was obtained using 10 mg EO/g.…”

Phenolic Compound, Antioxidant, Antibacterial, and In Silico Studies of Extracts from the Aerial Parts of Lactuca saligna L.

“…The ability to convert Fe 3+ to Fe 2+ was used to assess the ferric reducing capacity of L. saligna extract, according to the previously described method [51], with few modifications. Briefly, a mixture containing 2.5 mL of phosphate buffer (0.2 M, pH 6.6) and 2.5 mL of 1% potassium ferrycyanide [K 3 Fe (CN) 6 ] was prepared and then 1 mL of each sample concentration (0.0625-2 mg/mL) was added.…”

Effectiveness of essential oil from the Artemisia herba-alba aerial parts against multidrug-resistant bacteria isolated from food and hospitalized patients

“…Ferric to ferrous ion reduction was used to determine the reductive capacity of A-EO (Ed-Dra et al 2018a). Briefly, 1 mL of each concentration of A-EO was mixed with 2.5 mL of potassium hexacyanoferrate K3Fe(CN) (Ed-Dra et al 2018a) solution and 2.5 mL of phosphate buffer (0.2 mol/L, pH 7.0) and incubated at 50°C for 30 min.…”

“…The EOs can be defined as a complex oily mixture of various organic constituents such as terpenes, sesquiterpenes, phenolic ethers, nitrogen and sulfur compounds responsible for their biological properties (Telci et al 2006;Langeveld et al 2014). Several authors have demonstrated the antioxidant, anti-inflammatory, and anti-carcinogenic properties of different EOs that have been used against parasites, yeast, mold, and bacteria (Lu et al 2004;Viuda-Martos et al 2008;Hirota et al 2010;Giarratana et al 2014;Giarratana et al 2017;Ed-Dra et al 2018a).…”