Mint Extract Research Articles

Determination of Antimicrobial Activity of Various Plant Essential Oils on Vancomycin Resistant Enterococci (VRE) and Some Pathogenic Microorganisms

In this study, it was aimed to determine the anti-bacterial activities of plant essential oils such as thyme, rosemary, sage, linden, black seed, bay leaf, peppermint, parsley, cinnamon and oleagen on vancomycin resistant enterococci (VRE) and pathogenic microorganisms of clinical importance. In the study, the inhibition zones of the plant extract of 10 plants prepared at 2.5 and 5 mg / mlconcentrations of VRE and various pathogenic microorganisms were detected by Disk Diffusion and Agar Well Diffusion Method. Following this, Minimal Inhibition Concentration (MIC) values of these extracts were determined. The activities of plant extracts on DNA and Gas Chromatography-Mass Spectrometry (GC-MS) analyzes were also performed. According to the data obtained, it was determined that the extracts of rosemary and sage plants showed high antibacterial effect against pathogenic bacteria. The rosemary extract was found to be the most effective extract on VRE strains, as well as medium-grade antibacterial effects on the VRE strains in oleaster, linden, thyme and mint extracts. It was also determined that extracts from different plants did not cause any change in the structure of DNA. In our study, it was determined that plant extracts that are especially effective on VRE strains have the potential to be used in the treatment of VRE. The results of this study should be taken into account in the research of drugs that can be used in the treatment of VRE and more in vitro and in vivo research should be carried out in this field.

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The grain market is currently being expanded due to the technological development. The new and nontraditional bread types are in great demand now. When applying supplemental raw materials during the research, such as spelt flour and mint extract, fermentation and maturation times are reduced, and high quality, useful bread products with high consumer properties are produced. Besides, no additional technological equipment and investments are required. Thus, the recommended functional bread production technology can be introduced in the production sector.

Antimicrobial Activity of Green tea and Mint Extract against Wound Pathogens

Antimicrobial Activity of Green tea and Mint Extract against Wound Pathogens

Control of seed born mycobiota associated with Glycine max L. Merr. seeds by a combination of traditional medicinal plants extracts

Seeds from soybean collected from different commercial markets were surveyed for seed-borne fungi. Ninetyeight fungal colonies were isolated all over three monthly isolations constituting twenty-two fungal species. The isolated fungi were belonging to the genera: Alternaria, Aspergillus, Cephalosporium, Chaetomium, Cladosporium, Colletotrichum, Curvularia, Fusarium, Macrophomina, Mucor, Penicillium, Rhizoctonia, Rhizopus, Sclerotium, Stemphylium, and Verticillium. Assay of the antifungal activity of four ethanolic extracts of clove, cinnamon, garlic, and mint was carried out against the most common fungal species (Aspergillus flavus, A. niger, Fusarium solani, F. oxysporium, and F. moniliforme), which significantly reduced the growth of tested fungi. Clove extract recorded the highest antimicrobial potentiality against the seed-borne fungal species, followed by cinnamon, garlic, and mint. Clove and cinnamon achieved minimum inhibitory concentration (MIC) values less than that of the reference antifungal drug fluconazole. Simultaneously, garlic and mint recorded MIC values equal to or higher than that of control. A combination of clove and cinnamon, clove and garlic, cinnamon and garlic, cinnamon, and mint extracts increased the mean relative activity percentage. They decreased MIC values below their values when used individually; this indicated synergistic interaction between the two extracts. A combination of clove with mint and garlic with mint recorded a decrease in the percentage of mean relative activity and an increase in MIC values than their values when used individually, indicating antagonistic interaction between them.

Determination of Antimicrobial and Antioxidant Activity of Some Spices Widely Consumed in Turkey

In the present study, antimicrobial and antioxidant properties of methanol extracts of some packaged and unpackaged spices including cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum L.), thyme (Thymus vulgaris L.) and mint (Mentha spicata L.) were determined. The antimicrobial effect of different concentrations of these spice extracts was examined by agar diffusion method against Escherichia coli, Enterococcus faecalis, Bacillus cereus, Pseudomonas aeruginosa and Salmonella typhimurium. While the antioxidant properties of spice extracts were examined using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) methods, the total phenolic components were examined using Folin–Ciocalteu method. Methanol extracts of spices showed antimicrobial activity at different rates against tested microorganisms. The methanol extract of unpackaged mint showed highest inhibiton zones (22.50 mm) against Salmonella typhimurium. When the total phenolic concentrations of spice extracts ranged from 6239.58 to 27197.92 mg GAE/kg, the ABTS values ranged from 40.75 to 667.57 mmol Trolox/g dried spice and the percentage of DPPH inhibitions ranged from 88.98 to 96.26%.

The effect of plant extracts on antioxidant potential, microbial and sensory attributes of stirred yoghurt

The aim of this study was to use various plants to increase the functional properties of yoghurt. The ethanol extracts of three different plant (Mentha piperita L., Ocimum basilicum L., and Hibiscus sabdariffa L.) extracts were added to the stirred type yoghurts at different ratios (0.1%, 0.3% and 0.5%). The pH values, colour values, antioxidant activity, microbial and sensory attributes of yoghurt were evaluated on the storage days of 0, 7, 14, 21, and 28. The lowest pH values were found at the beginning (4.29) and at the end (3.95) of the storage period in samples containing 0.5% hibiscus extract. The addition of plant extracts in amounts of 0.3% and higher decreased the lightness (L*) value of yoghurt (p<0.05), and the maximum decrease was found in yoghurt samples containing 0.5% hibiscus ethanol extract. The concentrations of added mint and basil extracts increased the yellowness (b*) value (p<0.05), while the addition of hibiscus extract significantly increased the redness value (p<0.05). Hibiscus ethanol extract significantly reduced the growth of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB) and Lactococcus/ Streptococcus bacteria (p<0.05). The antioxidant activity of all samples increased with adding plant extracts. According to the results of sensory analysis, the addition of 0.1% plant extracts to yoghurts rated higher scores than that of the control sample, but the addition of 0.3% and 0.5% ethanol extracts negatively affected the sensory properties. It can be concluded that adding plant extracts had a positive effect on the sensory and functional properties of yoghurt.

ANTI-BIOFILM POTENTIAL OF MENTHOL PURIFIED FROM MENTHA PIPERITA L. (MINT)

Menthol, a bioactive compound of Mentha piperita (mint) with antibacterial properties was purified by column chromatography to determine its anti-biofilm potential. After phytochemical analysis, TLC was carried out using n-hexane: ethyl acetate: methanol: water (2:2:2:1) as the solvent system for ethanolic extract of mint. TLC achieved the maximum separation of mint constituents with Rf value of 0.68. A purified menthol fraction was obtained after silica gel column chromatography using four different eluting solvents. The menthol obtained was then used to perform biofilm inhibition assay to establish its antibacterial potential. Percentage inhibition was highest for bacillus subtilis (79.4%), as opposed to Pseudomonas aeruginosa (33.6%) and the combination of both bacteria (20%). ELISA reader was used to measure absorbance at 450-620nm and 630 nm. Using 450-620nm filter the values for percentage inhibition lies between 48.6-95% for standard and crude menthol samples. Similarly, at 630nm the values of inhibition lie between 23.4-70.6%. This anti-biofilm property of menthol can be utilized in antibacterial drug formulations.

Copper nanoparticles: Green synthesis and managing fruit rot disease of chilli caused by Colletotrichum capsici.

The present study was focused on synthesis and characterization of copper nanoparticles to evaluate their efficacy against fruit rot pathogen of chilli crop. The green synthesis of nanoparticles was carried out by using extracts of Eucalyptus and Mint leaves. The synthesis of copper nanoparticles was confirmed by XRD, PSA, SEM and TEM. The average size of these particles synthesized by Eucalyptus leaf extract (CuNP-E) ranged from 10 to 130 nm, while as size of Mint leaf extract synthesized particles (CuNP-M) ranged from 23 to 39 nm, thus confirming their nano size. These green synthesized copper nanoparticles were evaluated against Colletotrichum capsici where Carbendazim 50 WP @ 500 ppm and copper oxychloride 50 WP @ 2500 ppm served as standard checks. The mycelia inhibition of Colletotrichum capsici caused by copper nanoparticles was studied on PDA medium. CuNP-M @ 1000 ppm showed highest mycelial inhibition of 99.78% followed by 93.75% at 500 ppm and CuNP-E @ 1000 ppm compared to standard fungicides, carbendazim 50 WP @ 500 ppm (72.82%), and copper oxychloride 50 WP @ 2500 ppm (85.85%). The CuNP-M @ 500 ppm were significantly superior to carbendazim 50 WP @ 500 ppm and copper oxychloride 50 WP @ 2500 ppm, but was statistically at par with CuNP-E @ 1000 ppm. This shows effectiveness of much lower concentration of copper nanoparticles compared to conventional fungicides. In detached fruit method, nanoparticles applied before inoculation of pathogen showed better results with regard to incubation period, lesion number and lesion size than after inoculation of pathogen. The present study reveals a simple, convenient, non-toxic and cost-efficient technique for the synthesis of nanoparticles and their effectiveness against Colletotrichum capsici. CuNP-M first time synthesized and evaluated against Colletotrichum capsici performed better than CuNP-E.

UV rays induced DNA damage: Protection by polyphenols enriched extract of mint leaves

DNA of live cells is damaged when exposed to harmful Ultraviolet rays. If the cells are exposed to UV rays exposure time more duration of time, more thymine dimers are formed in the DNA and the greater the risk of an incorrect repair or a missed dimer. To analyze the effect of UV rays Calf thymus DNA and prevention by polyphenol enriched extract of Mint leaves and also its non toxic nature. The above study was done by using submarine gel electrophoresis where UV rays are used to damage the DNA and BHA (400µM) used as positive control. The polyphenol enriched extract was taken at 15μg concentration prevent UV rays induced DNA fragmentation in submarine agarose gel electrophoresis which provides same protection when compared to standard antioxidant BHA (400μM). The cytotoxicity studies showed that, the extract and BHA provides a protection of 54% whereas, the extract of Mint leaves extract showed 72%. In conclusion, the Mint leaves extract showed a promising DNA protectant activity against UV rays induced DNA damage.

UV rays induced DNA damage: Protection by polyphenols enriched extract of mint leaves

UV rays induced DNA damage: Protection by polyphenols enriched extract of mint leaves

Chocolate making with mint (Mentha x piperite) and blueberry (Vaccinium sp.)

Food with functional properties have sparked consumer interest due to health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

EVALUATION OF SOME CHEMICAL FUNGICIDE ALTERNATIVES AGAINST FUSARIUM OXYSPORUM F. SP. CAPSICI THE CAUSAL ORGANISM OF WILT DISEASE OF PEPPER (CAPSICUM ANNUM L.)

The inhibitory effect of the plant water extracts, essential oils and some nano-particles material against the linear growth of Fusarium oxysporum f. sp. capsici; the causal organism of wilt in pepper (Capsicum annum L.) was evaluated in vitro. The plant water extracts of sweet pepper, hot pepper, garlic and mint were tested. Also, the role of essential oils of clove, mustard, mint and thyme were estimated. Meanwhile, the nano-particle materials of Calcium oxide (CaO) and Zinc oxide (ZnO) were tested against the fungal growth. Results indicate that the sweet pepper extract gradually reduced the mycelial growth of the pathogen followed by the hot pepper extract comparing with the garlic and mint extract. Increasing the tested concentrations gradually reduced the pathogen growth. Complete reduction in mycelial growth was recorded at concentration 9% of all extracts. The fungal mycelial growth was reduced significantly by the application of any tested oil. Clove oil gave the best results in reducing the fungal growth in comparison with the other tested oils. Increasing the concentration of the tested oils showed more efficiency in reducing the fungal growth and vice versa. The obtained results indicate that the tested nano-particles material CaO showed superior inhibitory effect against the growth of the pathogenic fungi at concentration 200 ppm compared with ZnO. the present study showed the possibility of usage plant water extracts, essential oils and nano-particles materials to control the pathogen.

Antimicrobial Efficacy of Toothpastes Containing Fluoride against Clinically Isolated Streptococci mutans

Dental caries is one of the prevalent oral diseases which affect all ages. Many chemical substances with antimicrobial properties, are effective against microorganisms causing dental caries. The objective of this study was to check the antimicrobial efficacy of some toothpastes found in Enugu metropolis, Nigeria more specifically against clinically isolated Streptococci mutans. The antimicrobial efficacy of different brands of toothpastes marketed in Enugu metropolis was assayed against Streptococci mutans using the agar well diffusion method. The clinical Streptococci mutans used for this study were taken from carious lesions of patients that attended the clinic at Federal College of Dental Therapy and Technology, Trans Ekulu, Enugu, Nigeria and were isolated and cultivated using traditional laboratory methods. The present study has shown that toothpaste which contains mint extract as herbal constituent and sodium fluoride had the highest antimicrobial activity, followed by toothpastes containing only sodium monofluorophosphate. Herbal toothpaste with mint can be a safe and effective alternative in the prevention of dental caries.

Effects of mint, thyme, and curcumin extract nanoformulations on the sperm quality, apoptosis, chromatin decondensation, enzyme activity, and oxidative status of cryopreserved goat semen

Goat semen cryopreservation is a challenging process as it results in reduced motility, vitality, and fertility of spermatozoa after freezing. In this study, we evaluated the effects of different herbal extract nanoformulations (NFs) [mint (MENFs), thyme (TENFs), and curcumin (CENFs)], supplemented at either 50 or 100 μg into Tris-extender on the cryopreserved goat semen quality. The hydrothermal squeezing method was used for the preparation of the NFs extracts. The morphological evaluation of the NFs extracts was conducted by transmission electron microscopy. All NFs supplements improved (p < 0.05) the progressive motility, vitality, and plasma membrane integrity of sperm compared with the control extender after equilibration (5 °C for 2 h) and thawing (37 °C for 30 s), but had no effect on sperm abnormality and acrosome integrity. All NFs supplements decreased (p < 0.05) the apoptosis, malondialdehyde level, and chromatin decondensation of sperm cells, while increased (p < 0.05) the total antioxidant capacity and catalase activity in the frozen/thawed extender. Particularly, CENFs at a level of 100 μg showed improvement of sperm parameters and antioxidant status during cryopreservation of goat semen more than TENFs and MENFs. The CENFs improved the quality of goat spermatozoa in post-thawed semen in terms of preventing cryodamage and promoting the cryotolerance of spermatozoa when compared with TENFs and MENFs. Therefore, supplementation of Tris-extender with CENFs could enhance goat semen processing during cryopreservation.

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Banana Pseudo Stem

Vegetable beverage was part of a balanced diet that make sure the vigor and healthy body. Vegetable juices were rich in fiber content which was quickly inducing the feeling of satiety and also improve digestion. The objective of this study was to formulate and prepare ready to serve (RTS) banana pseudo stem beverage. Two banana varieties were selected viz., ottu vazhai (syn Mupaddai) (V1), vayal vazhai (V2). Banana pseudo stem beverage was developed from banana tender core, natural flavorings (lemon, mint)extracts, 2% citric acid as a anti-browning agent, KMS (70ppm) as preservative and CMC (0.1%) as a stabilizer. The proximate composition, physico- chemical analysis, sensory evaluation and microbial study of the pseudo stem beverage was evaluated using standard procedures. The beverages were evaluated at 15 days interval period. During storage conditions the quality of juice with minimum significant changes in chemical properties was observed with the addition of KMS. Based on the sensory evaluation, lemon juice flavored pseudo stem beverage was highly accepted by consumer than mint flavored beverage. Storage study for the pseudo stem beverage was also carried out and significant difference was noticed in beverage. Compare to vayal vazhai (V2), the yield of juice (87.0%) content was higher in ottu vazhai (syn Mupaddai) (V1).The maximum desirable results were obtained from (V1) lemon flavored beverage stored at refrigeration condition. The results were showed that pH (3.28 to 4.75), TSS (12 to 14.0° brix), Acidity (0.35 to 0.26) and vitamin C (0.77 to 0.59). From the storage studies, the lemon flavored pseudo stem beverage (Mupaddai variety V1) was found to be the best in nutrient retention and sensory evaluation than mint flavour beverage and it was accepted up to 45 days.

Phytochemicals and Vitamin Properties of Smoothie Flavoured with Mint Leaves Extract

This study was undertaken to assess the phytochemicals, vitamin A and vitamin C properties of different samples of smoothie produced from mixed tropical fruits flavoured with mint leaves extract. The smoothie was produced from three different fruits, (watermelon, apple and banana) then flavoured with mint leaf extract. The concentration of mint extract differs in each smoothie samples, ranging from 0-8% concentrate. The sample devoid of mint leaf extract served as control. The nine smoothie samples were examined for their phytochemical properties, vitamin A and vitamin C content. The study revealed that, the phytochemical content of different samples of smoothie gave these ranges: alkaloids (0.62-1.34%), saponin (1.07-1.46%), tannin (1.87-2.41%), phenol (0.02-0.41 mg/ml), flavonoid (1.62-3.33%), cyanogenic glycosides (0.00-0.05%). From the result, it was discovered that the phytochemical properties of the smoothie increases with increased mint leaf concentrate. The vitamins content of the samples ranges from; vitamin A (466-642 IU), vitamin C (9.30-10.83 mg/100 ml). The smoothie sample with high contents of mint extract are potentially good source of phytochemicals and vitamins.

Potential Role of Phenolic Extracts of Mentha in Managing Oxidative Stress and Alzheimer's Disease.

With an increase in the longevity and thus the proportion of the elderly, especially in developed nations, there is a rise in pathological conditions that accompany ageing, such as neurodegenerative disorders. Alzheimer’s disease (AD) is a neurodegenerative disease characterized by progressive cognitive and memory decline. The pathophysiology of the disease is poorly understood, with several factors contributing to its development, such as oxidative stress, neuroinflammation, cholinergic neuronal apoptotic death, and the accumulation of abnormal proteins in the brain. Current medications are only palliative and cannot stop or reverse the progression of the disease. Recent clinical trials of synthetic compounds for the treatment of AD have failed because of their adverse effects or lack of efficacy. Thus, there is impetus behind the search for drugs from natural origins, in addition to the discovery of novel, conventional therapeutics. Mints have been used traditionally for conditions relevant to the central nervous system. Recent studies showed that mint extracts and/or their phenolic constituents have a neuroprotective potential and can target multiple events of AD. In this review, we provide evidence of the potential role of mint extracts and their derivatives as possible sources of treatments in managing AD. Some of the molecular pathways implicated in the development of AD are reviewed, with focus on apoptosis and some redox pathways, pointing to mechanisms that may be modulated for the treatment of AD, and the need for future research invoking knowledge of these pathways is highlighted.

Botanical extracts against the potato tuber moth, Phthorimaea operculella (Zeller 1873) (Lepidoptera: Gelechiidae), during storage conditions

The potato tuber moth (PTM), Phthorimaea operculella (Zeller 1873) (Lepidoptera: Gelechiidae), is a destructive pest of stored potatoes and potato crop. Biopesticides are certain types of pesticides derived from animals, plants, and bacteria. Botanicals are especially efficient in the form of antifeedant, repellent, protectants, and growth-disrupting hormones. They are also sources of secondary metabolites that are safer than synthetic insecticides. Present research was conducted to evaluate some botanical extracts as natural local alternatives against PTM under storage conditions. Twelve different 80% ethanolic plant extracts were tested on PTM during storage condition (30 ± 2°C and 70 ± 5% RH) at a light regime of the day 10-h light and 14-h dark. Biological parameters of the pest, evidence of the potato tubers damage, and continuation of protection to the tubers were recorded. Extracts of mint, zygophyllum, coriander, arnoglosse, harmel, and solanum indicated a total inhibition of egg deposition at 2.5% concentration; also, they provided high protections to the potato tubers from the PTM infestation for about 3 months and without observations’ effect on tubers germination. Senna, colocynth, and basil reduced the number of deposited egg/female. Jasmine, geranium, and chamomile recorded a low potential on egg deposition. Basil showed the highest potency in decreasing development of larvae that hatched from eggs, therefore, reduced the number of next adult offspring (F1) and followed by jasmine and geranium. Variable levels of extracts’ protection can be arranged according to their damage evidence as follows: basil > colocynth > jasmine > geranium > senna > chamomile.

Comparative study of antibacterial assay of Mentha piperita (in vivo and in vitro cultured) leaves extract on enveloped human pathogenic bacteria and its phytochemical screening

The purpose of this study was to examine the effectiveness of mint extract for the control of growth and survival of pathogenic microorganisms that are common cause of infections. Mint plants are rich in a wide variety of secondary metabolites such as tannins, terpenoids, alkaloids, flavonoids, glycosides, steroids, phenol etc. with the help of certain tests which confirm their presence. The antimicrobial activity of mint is due to the presence of various secondary metabolites. Therefore, mint plants can be used to isolate bioactive natural products that may serve as leads in the development of new pharmaceuticals drugs. We use both polar solvent aqueous and ethanol for the extraction of active components from leaves of the plant. Mentha extract showed antimicrobial activity against many bacterial strains like Bacillus subtilis, Enterococcus feacalis and Salmonella typhi. Mint leaves gaves considerable amount of antimicrobial activity higher with ethanol extract and least with water extract. The presence of useful phytochemicals in the samples has proved it to be very important plant both economically as well as medicinally.

Herbal drink formulation optimization of Trollius chinensis Bunge by sensory fuzzy comprehensive evaluation

Trollius chinensis Bunge is a common herbal plant used for pharmaceutical and food resources in China. The dry flowers of Trollius chinensis Bunge are also treated as a traditional Chinese tea for daily drinking, yet the Trollius chinensis Bunge tea will exhibit a bitter taste in a certain concentration range and is not always accepted among consumers. The aim of the study was to design a herbal drink with a good flavor and optimize the formulation. Trollius chinensis Bunge was purchased and ground. The sensory fuzzy comprehensive evaluation method and the orthogonal test were applied to optimize the formulation of the Trollius chinensis Bunge herbal drink. The results showed that the optimum formulation was as follows: an addition amount of Trollius chinensis Bunge extract solution of 30%; an addition amount of mint extract solution of 4%; an addition amount of liquorice extract solution of 7%; an addition amount of sugar of 3%; an addition amount of citric acid of 0.15%. The polysaccharide content decreased with an increase in storage time; the stability of the polysaccharides was not significantly affected by storage temperature (P > 0.05). The pH value of the samples was significantly affected by storage temperature (P < 0.01), which was basically unchanged at 4°C and 25°C, and relatively large at 37°C; the stability of color was significantly affected by temperature (0.01 < P < 0.05). Sensory fuzzy comprehensive evaluation is an useful evaluation method in optimizing the formulation of a herbal drink. These results provide some theoretical basis for the food product development of Trollius chinensis Bunge.