Corrigendum to “Evaluation of Antimicrobial Potential and Comparison of HPLC Composition, Secondary Metabolites Count, and Antioxidant Activity of <i>Mentha rotundifolia</i> and <i>Mentha pulegium</i> Extracts”

Alharbi, Nada K.; Naghmouchi, Souheila; Al-Zaban, Mayasar I.

doi:10.1155/2022/9767418

Cited by 1 publication

(1 citation statement)

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“…Cinnamomum spp., for instance, exhibit their antimicrobial efficacy through compounds such as cinnamaldehyde that demonstrate activity against E. coli , Salmonella typhimurium , and L. monocytogenes (Husain et al., 2018; Kim et al., 2004; Vihanova et al., 2021). Conversely, Mentha spp., which are enriched with bioactive constituents such as eriocitrin, hesperidin, narirutin, luteolin, isorhoifolin, rosmarinic acid, and caffeic acid, show broad‐spectrum activity against a variety of bacteria including E. coli , S. typhimurium , Salmonella arizona , L. monocytogenes , B. cereus , and S. aureus (Alharbi et al., 2022). Salvia spp., however, contains a diverse group of active compounds such as phenolic acids, flavonoids, and terpenes like camphene, 1,8‐cineole, and camphor.…”

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confidence: 99%

In vitro antimicrobial activity of extracts and essential oils ofCinnamomum,Salvia, andMenthaspp. against foodborne pathogens: A meta‐analysis study

Ezzaky,

Elmoslih,

Silva

et al. 2023

Comp Rev Food Sci Food Safe

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Essential oils (EOs) are a class of natural products that exhibit potent antimicrobial properties against a broad spectrum of bacteria. Inhibition diameters (IDs) and minimum inhibitory concentrations (MICs) are the typical measures of antimicrobial activity for extracts and EOs obtained from Cinnamomum, Salvia, and Mentha species. This study used a meta‐analytical regression analysis to investigate the correlation between ID and MIC measurements and the variability in antimicrobial susceptibility tests. By utilizing pooled ID models, this study revealed significant differences in foodborne pathogens’ susceptibility to extracts, which were dependent on both the plant species and the methodology employed (p < .05). Cassia showed the highest efficacy against Salmonella spp., exhibiting a pooled ID of 26.24 mm, while cinnamon demonstrated the highest efficacy against Bacillus cereus, with a pooled ID of 23.35 mm. Mint extract showed the greatest efficacy against Escherichia coli and Staphylococcus aureus. Interestingly, cinnamon extract demonstrated the lowest effect against Shiga toxin‐producing E. coli, with a pooled ID of only 8.07 mm, whereas its EOs were the most effective against this bacterial strain. The study found that plant species influenced the MIC, while the methodology did not affect MIC measurements (p > .05). An inverse correlation between ID and MIC measurements was identified (p < .0001). These findings suggest that extracts and EOs obtained from Cinnamomum, Salvia, and Mentha spp. have the potential to inhibit bacterial growth. The study highlights the importance of considering various factors that may influence ID and MIC measurements when assessing the effectiveness of antimicrobial agents.

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