Peppermint (Mentha piperita) inhibits microbial biofilms in vitro

Sandasi, Maxleene; Leonard, Carmen M.; Vuuren, Sandy van; Viljoen, Alvaro

doi:10.1016/j.sajb.2010.05.011

Cited by 93 publications

(64 citation statements)

References 20 publications

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“…The MSO was mainly comprised from carvone (78.76%) and limonene (11.50%). For comparison, the composition contents of MSO in the current study are good in agreement with previous reports (Govindarajan et al, ; Mahboubi & Haghi, ; Sandasi et al, ; Shahbazi, ). In general, the chemical differences of EOs may be explained with variability of plant species, geographical, climate, and seasonal conditions (Shahbazi & Shavisi, ).…”

Section: Resultssupporting

confidence: 93%

Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Shahbazi

Karami

Shavisi

2017

Journal of Food Safety

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The aim of the present study was incorporation of Mentha spicata essential oil (MSO) at three different concentrations (0.5, 1, and 1.5% vol/wt) into raw minced camel meat to extend shelf life and evaluate its antibacterial activity against Listeria monocytogenes for 12 days at refrigerated temperature. Final microbial population (total mesophilic and psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae, and L. monocytogenes) decreased approximately 1-4 log CFU/g in treated samples compared to control. The initial total volatile base nitrogen was 8.86 6 0.33 mg/ 100 g and after 12 days reached to 39.2 6 0.13 mg/100 g in control, while it was lower than 25 mg/100 g for treated samples with 1 and 1.5% MSO. At the end of storage time in control samples peroxide value reached to 2.57 6 0.01 meq peroxide/1,000 g lipid, while the values for the treated samples remained lower than 2 meq peroxide/1,000 g lipid. Moreover, during 12 days of storage, odor, color and also appearance of the minced camel meat treated with 0.5% MSO were superior. Practical applicationsToday as people tend to consume natural foods due to health concerns, the use of natural preservatives such as essential oils is increasing. Around the different parts of Iran Mentha spicata plant is known as a popular flavoring ingredient in home food making. In the present study, M. spicata essential oil as a natural substance could successfully extend the shelf life and control Listeria monocytogenes in fresh minced camel meat stored at refrigerated temperature for 12 days of storage. M. spicata essential oil can be used as a replacement to synthetic preservatives as well as synthetic flavorings in minced camel meat.

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Section: Resultssupporting

confidence: 93%

Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Shahbazi

Karami

Shavisi

2017

Journal of Food Safety

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“…The phenolic constituents of the M. piperita extract are reported for their antimicrobial and antiviral activities as well as their strong antioxidant and antitumor action (4,19). The bactericidal properties of menthol and its effective inhibitory potential against gram positive bacteria has also previously been reported (8).…”

Section: Discussionmentioning

confidence: 94%

Bioactive Potential of Peppermint Extract Against Some Human Bacterial and Fungal Pathogens

Farzaei¹,

Azizi²,

Arji³

et al. 2015

Avicenna J Clin Microbiol Infect

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Background: Bacterial and fungal infections are an emerging public health concern, especially in the context of nosocomial infections. This study discusses the use of peppermint (Mentha piperita L.) methanolic extract against bacterial strains such as Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, and Staphylococcus aureus and fungal species such as Trichophyton mentagrophytes, Trichophyton verrucosum, and Candida albicans. Objectives: This research aimed to investigate the inhibitory potential of M. piperita methanolic extract against some bacteria and fungi isolated from humans. Materials and Methods: The methanolic extract was prepared by standard procedure, and total phenol, total flavonoid, and total anthocyanin content were determined using a spectrophotometer. Antimicrobial activity against the aforementioned bacteria and fungi strains was evaluated using the disc diffusion method. Results: The contents of total phenol, flavonoid, and anthocyanin as well as antimicrobial activities and antifungal properties were enhanced by the increase of extract concentration. The results showed that the antimicrobial activity of leaf extract was more powerful against Bacillus subtilis (1.39 mm) than Staphylococcus aureus (1.29 mm), Escherichia coli (1.20 mm), and Pseudomonas aeruginosa (1.10 mm) based on the growth inhabitation zone. The most powerful antifungal activity of peppermint extract was observed against Trichophyton verrucosum and Trichophyton mentagrophytes (1.49 and 1.48 mm, respectively). Conclusions: Due to phenolic content, methanolic extract of M. piperita has moderate antibacterial and antifungal properties against the aforementioned gram positive and gram negative bacteria and fungi strains.

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“…Peppermint EO has been shown to be effective against biofilm formation by Pseudomonas aeruginosa and Candida albicans (Sandasi, Leonard, Van Vuuren, & Viljoen, 2011).…”

Section: Resultsmentioning

confidence: 99%

The sanitizing action of essential oil-based solutions against Salmonella enterica serotype Enteritidis S64 biofilm formation on AISI 304 stainless steel

et al. 2012

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a b s t r a c tBacterial adhesion and biofilm formation by Salmonella enterica serovar Enteritidis is a serious concern in the food processing industry; organism persistence in biofilms represents a continual source of contamination. Due to unsuccessful disinfection processes and emerging resistance, conventional control methods are rapidly becoming ineffective, necessitating the development of new control strategies. The following study evaluated the anti-biofilm effect of disinfectant solutions formulated with essential oils (EOs) of peppermint (Mentha piperita) and lemongrass (Cymbopogon citratus) against biofilm formation by S. enterica serotype Enteritidis S64 on stainless steel surface AISI 304 (#4) after 10, 20 and 40 min of contact. A minimum inhibitory concentration (MIC) of 7.8 mL/mL was found for both EOs and disinfectant solutions were formulated based on these MIC values. Ten minutes of sanitizing solution contact significantly reduced (p 0.05) adhered bacterial populations for both EOs tested. After 20 and 40 min of treatment, cell counts were not detected. Thus, M. piperita and C. citratus EOs can be considered convenient, quality alternatives to the application of conventional sanitizing agents in the food industry; further, use of these EOs addresses the increasing consumer demand for natural products.

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Peppermint (Mentha piperita) inhibits microbial biofilms in vitro

Cited by 93 publications

References 20 publications

Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Bioactive Potential of Peppermint Extract Against Some Human Bacterial and Fungal Pathogens

The sanitizing action of essential oil-based solutions against Salmonella enterica serotype Enteritidis S64 biofilm formation on AISI 304 stainless steel

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