Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

Panda, Pragyanshree; Aiko, Visenuo; Mehta, Alka

doi:10.1007/s13197-014-1390-y

Cited by 11 publications

(6 citation statements)

References 46 publications

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“…It reduced OTA production by up to 70% without affecting the fungal dry weight. These results are similar to those obtained by Panda et al [ 20 ] who found that the phenolic extracts from Mentha arvensis , commonly known as mint leaves, highly reduced the citrinin production by P. citrinum without truly affecting its growth. The use of the mint EO at 0.5 µL mL −1 allowed the growth of A. ochraceus with no detectable OTA in the culture medium [ 21 ].…”

Section: Discussionsupporting

confidence: 91%

Antifungal and Antiochratoxigenic Activities of Essential Oils and Total Phenolic Extracts: A Comparative Study

et al. 2017

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This study is intended to prevent ochratoxin A (OTA) production by Aspergillus carbonarius S402 using essential oils (EOs) and total phenolic compounds extracted from plants and herbs. The EOs used in this study are the following: bay leaves, cumin, fenugreek, melissa, mint, and sage. As for the phenolic compounds, they were extracted from bay leaves, cumin, fenugreek, melissa, mint, sage, anise, chamomile, fennel, rosemary, and thyme. The experiments were conducted on Synthetic Grape Medium (SGM) medium at 28 °C for 4 days. OTA was extracted from the medium with methanol and quantified using HPLC (High Performance Liquid Chromatography). Results showed that EOs had a greater impact than the total phenolic extracts on the OTA production. Reduction levels ranged between 25% (sage) and 80% (melissa) for the EOs at 5 µL mL−1, and 13% (thyme) and 69% (mint) for the phenolic extracts. Although they did not affect the growth of A. carbonarius, total phenolic extracts and EOs were capable of partially reducing OTA production. Reduction levels depended on the nature of the plants and the concentration of the EOs. Reducing OTA with natural extracts could be a solution to prevent OTA production without altering the fungal growth, thus preserving the natural microbial balance.

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Section: Discussionsupporting

confidence: 91%

Antifungal and Antiochratoxigenic Activities of Essential Oils and Total Phenolic Extracts: A Comparative Study

et al. 2017

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“…2. This was consistent with the findings of Panda et al (2015), who investigated the production of citrinin by Penicillium citrinum, extracted from peppermint leaves. All concentration levels of extracts from peppermint leaves (0.21 µg/mL, 0.42 µg/mL, 0.63 µg/mL, 0.84 µg/mL) reduced the production of citrinin.…”

Section: Types Of Phenolic Compounds In Inhibition Of Fungal Growthsupporting

confidence: 92%

Effect of banana peels and phenolic compounds on pigments and citrinin production by Monascus purpureus

2022

ANRES

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Importance of the work: Each phenolic compound exhibits different effects on pigments and citrinin production. Objectives: To evaluate the effect of phenolic compounds in Hom Thong banana peel on pigments and citrinin production by Monascus purpureus. Materials & Methods:The effects were evaluated of Hom Thong banana peel and its phenolic compounds on fungal growth, pigment and lovastatin production and mycotoxin citrinin reduction by M. purpureus TISTR 3003. The total phenolics and flavonoids contents were determined at two stages of harvest (mature green and overripe). Results: Mature green Hom Thong banana peel contained the highest contents of total phenolics and flavonoids. The major phenolic compounds from banana peel were identified using high-performance liquid chromatography. Five phenolic compounds were found: gallic acid, caffeic acid, coumaric acid, catechin and rutin. Coumaric acid was found only in overripe banana peel and had an inhibitory effect on pigment production by M. purpureus. The highest lovastatin content (861.91 µg/g of dry weight) was produced from the optimized cultivation conditions of M. purpureus on overripe banana peel at 25°C for 32 d. The production of pigments and lovastatin was related to various factors, such as the ripening stage of the substrate and the incubation time. Main finding: Phenolics within Hom Thong banana peel can reduce citrinin production. Furthermore, banana peel can be used as a substrate for lovastatin and pigment production under solid state fermentation by M. purpureus as a safe, active ingredient in food products.

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“…The final concentration of the extracts in the wells was 1 mg/mL, while ciprofloxacin at a concentration of 2,5 μg/mL and amphotericin B at 5 μg/mL were used as the positive controls for P. aeruginosa and C. albicans , respectively [ 160 ]; for the other microorganisms, the control samples were the same culture media but without M. × piperita [ 161 ]. Panda et al [ 162 ] showed that M. arvensis aqueous extract at 0.8 mg/mL inhibited citrinin production by P. citrinum up to 73% (positive control: none).…”

Section: Food Preservative Applications Of Genus Mentha mentioning

confidence: 99%

Plants of Genus Mentha: From Farm to Food Factory

Salehi

Stojanović-Radić

Matejić

et al. 2018

Plants

132

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Genus Mentha, a member of Lamiaceae family, encompasses a series of species used on an industrial scale and with a well-described and developed culture process. Extracts of this genus are traditionally used as foods and are highly valued due to the presence of significant amounts of antioxidant phenolic compounds. Many essential oil chemotypes show distinct aromatic flavor conferred by different terpene proportions. Mint extracts and their derived essential oils exert notable effects against a broad spectrum of bacteria, fungi or yeasts, tested both in vitro or in various food matrices. Their chemical compositions are well-known, which suggest and even prompt their safe use. In this review, genus Mentha plant cultivation, phytochemical analysis and even antimicrobial activity are carefully described. Also, in consideration of its natural origin, antioxidant and antimicrobial properties, a special emphasis was given to mint-derived products as an interesting alternative to artificial preservatives towards establishing a wide range of applications for shelf-life extension of food ingredients and even foodstuffs. Mentha cultivation techniques markedly influence its phytochemical composition. Both extracts and essential oils display a broad spectrum of activity, closely related to its phytochemical composition. Therefore, industrial implementation of genus Mentha depends on its efficacy, safety and neutral taste.

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Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

Cited by 11 publications

References 46 publications

Antifungal and Antiochratoxigenic Activities of Essential Oils and Total Phenolic Extracts: A Comparative Study

Antifungal and Antiochratoxigenic Activities of Essential Oils and Total Phenolic Extracts: A Comparative Study

Effect of banana peels and phenolic compounds on pigments and citrinin production by Monascus purpureus

Plants of Genus Mentha: From Farm to Food Factory

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