Mint Oil Research Articles

Attraction of leaf hopper, Amrasca biguttulla biguttulla, and whitefly, Bemisia tabaci, toward natural essential oils in cotton

Abstract Leaf hopper, Amrasca biguttula biguttula, and whitefly, Bemisia tabaci are the most economical sucking pests of cotton (Gossypium spp.) causing stunting, shortening of internodes and transmitting plant pathogenic viruses. The management of these pests is primarily based on application of synthetic pesticides, which not only triggers resistance to insecticide molecules but also contributes to environmental pollution. We aimed to study the attraction of A. biguttula and B. tabaci toward six natural essential oils (NEOs) viz., sandalwood, basil, grapefruit, rose, clove and mint oils using yellow sticky traps under field conditions. The results showed that traps treated with sandalwood and basil oils attract significant numbers of A. biguttula and B. tabaci as compared to the other traps during the seasons 2016-2017 and 2017-2018. Further, the Attractive Index (AI) of sandalwood and basil oils to these pests were significantly higher (i.e., >1). In addition, the traps treated with sandalwood and basil oils caught relatively lower numbers of natural enemies. The GC-MS analysis specified the presence of vital attractive volatile compounds, viz., santalene, funebrene and pentadecane in sandalwood; and linalool, β-farnesene, caryophyllene and methyl eugenol in basil oil. Based on the results obtained it can be concluded that application of sandalwood and basil oils increased the attracting efficacy of sticky traps for the management of A. biguttula and B. tabaci in cotton.

Antifungal and Antibiofilm Activities of Some Essential Oils Against Candida spp

Candida species are commonly encountered strains associated with a wide range of infections. Unlike bacterial pathogens, fungal pathogens treatment is difficult and the development of resistance has been increasing at an alarming rate. In this study, the antifungal and antibiofilm effect of thyme oil, rosemary oil, mint oil, citronella oil, was tested on Candida albicans, Candida tropicalis, Candida kefyr, Candida glabrata, Candida parapsilosis isolated from clinical samples. The agar disc diffusion method was employed to determine the antifungal effect of the essential oils, and the inhibition of biofilm formation was assessed using microtiter biofilm inhibition assay. The results indicated that all the essential oils inhibited Candida strains and their biofilm in varying degrees. The highest antifungal activity in all isolates was observed in the thyme oil (>50mm), while rosemary oil showed the highest antibiofilm effect (>77%) in all tested strains. These findings led us to assume that the active components found in essential oils might be potential antifungal agents, adding to the repertoire of therapeutic options for the treatment of candidiasis.

The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added.

The need to replace conventional, usually single-use, packaging materials, so important for the future of resources and of the environment, has propelled research towards the development of packaging-based on biopolymers, fully biodegradable and even edible. The current study furthers the research on development of such films and tests the modification of the properties of the previously developed biopolymeric material, by adding 10, respectively 20% w/v essential oils of lemon, grapefruit, orange, cinnamon, clove, mint, ginger, eucalypt, and chamomile. Films with a thickness between 53 and 102 µm were obtained, with a roughness ranging between 147 and 366 nm. Most films had a water activity index significantly below what is required for microorganism growth, as low as 0.27, while all essential oils induced microbial growth reduction or 100% inhibition. Tested for the evaluation of physical, optical, microbiological or solubility properties, all the films with the addition of essential oil in the composition showed improved properties compared to the control sample.

Effect of Duration of High-Grain Feeding on Chewing, Feeding Behavior, and Salivary Composition in Cows with or without a Phytogenic Feed Supplement

Simple SummaryThis study evaluated the effects of the duration of high-grain feeding and a phytogenic feed supplement on the chewing, eating, and lying behavior as well as the salivation dynamics in dairy cows. A control group of cows with no supplementation was compared to a group receiving a phytogenic feed supplement. An increased duration of the high-grain diet increased meal size, but reduced rumination, the total chewing time, and the chewing index. Similarly, as the experiment progressed, the cows sorted against short feed particles. The results also showed that the duration on the high-grain diet increased the salivary pH; however, the salivary phosphate decreased at the start of high-grain feeding. Feed ensalivation also decreased after 4 weeks of consuming the high-grain diet. The supplemented cows sorted in favor of fiber-rich feed particles in week two and had greater salivary pH in week four on the high-grain diet. Our study showed that the duration of feeding exacerbates the negative impacts of high-grain diets in cows. However, supplementation with the feed additive mitigated some of these negative effects.Switching diets from forage to a high-grain (HG) diet increases the risk of rumen fermentation disorders in cattle. However, the effects of the duration of the HG feeding, after the diet switch, on animal behavior and health have received considerably less attention. This experiment primarily aimed to assess the effects of the duration of an HG diet on the chewing, eating, and lying behavior and salivation dynamics in a control group (CON) and a group of cows receiving a phytogenic feed supplement (TRT) at 0.04% (DM basis), which included L-menthol, thymol, eugenol, mint oil, and cloves powder. The experiment was a crossover design with nine non-lactating cows, and two experimental periods with an intermediate washout of four weeks. In each period, the cows were first fed a forage diet for a week to collect baseline measurements representing week 0; then, the diet was switched over a week to HG (65% concentrate), which was fed for four continuous weeks (week 1, week 2, week 3, and week 4 on an HG diet, respectively). The cows were divided in two groups of four and five animals and were randomly allocated to CON or TRT. The data analysis revealed that at the start of the HG feeding, the dry matter intake and the cows’ number of lying bouts increased, but the eating time, rumination time, and meal frequency decreased, resulting in a greater eating rate. We also found that an advanced duration on an HG diet further decreased the rumination time, total chewing time, chewing index, and sorting in favor of short feed particles, with the lowest values in week 4. The feed bolus size increased but feed the ensalivation decreased in week 4 compared to week 0. The dietary switch increased salivary lysozyme activity, and the advanced duration on the HG diet increased salivary pH, but salivary phosphate decreased in weeks 1 and 2 on the HG diet. Supplementation with TRT increased sorting in favor of physically effective NDF (peNDF) in week 2 and increased salivary pH in week 4 on an HG diet. Overall, the negative effects of the HG diet in cattle are more pronounced during the initial stage of the HG feeding. However, several detrimental effects were exacerbated with the cows’ advanced duration on feed, with host adaptive changes still observed after 3 and 4 weeks following the diet switch. The TRT mitigated some of the negative effects through the temporal improvement of the salivary properties and the intake of peNDF, which are known to modulate rumen fermentation.

Study on the Effect of Mentha × piperita L. Essential Oil on Electroencephalography upon Stimulation with Different Visual Effects.

Essential oils have long been used to fight infections and treat various diseases. Peppermint (Mentha × piperita L.) is an herbal medicine that has been widely used in daily life since ancient times, and it has a wide range of applications in food, cosmetics, and medicine. Mint oil is refreshing because of its cool and comfortable smell; therefore, it is often used in ethnopharmacological studies. The present study investigated the effects of peppermint essential oil in electroencephalographic activity response to various visual stimuli. The electroencephalographic changes of participants during peppermint essential oil inhalation under white, red, and blue colour stimulations were recorded. A rapid Fourier transform analysis was used to examine the electroencephalograph power spectra of the various microstates induced by inhaling the oils. Peppermint essential oil had various effects on the brain when subjected to different visual stimuli. Alpha waves increased in the prefrontal area in the white-sniffing group, which facilitated learning and thinking. In the blue-sniffing group, the changes were less pronounced than those in the red group, and the increased alpha wave activity in the occipital area was more controlled, indicating that the participants’ visual function increased in this state. Based on EEG investigations, this is the first study to indicate that vision influences the effects of peppermint essential oils. Hence, the results of this study support the use of essential oils in a broader context to serve as a resource for future studies on the effects of different types of essential oils.

Efficiency of Some Insecticides in Controlling Citrus Leafminer, Phyllocnistis citrella Stainton (Lepidoptera: Gracillariidae)

The toxicity of four commercial insecticides (mineral oil, azadirachtin, phenthoate and abamectin) in addition to mint oil (variety of terpenoids), against the citrus leaf-miner, Phyllocnistis citrella, larvae, was tested under laboratory conditions using the leaf-dipping method. The bioassay data indicated that abamectin was the most toxic insecticide against P. citrella larvae, followed by azadirachtin, phenthoate, mint oil and finally mineral oil. On the other hand, field evaluation showed that the highest larval mortality was 94.79 and 83.87% induced by abamectin and azadirachtin, respectively, five days after the 2nd application. Mineral oil and phenthoate showed a 72.43 and 61.4% mortality respectively, at 11 days after the 2nd application, and finally mint oil, 49.82% three days after the 1st application.

Supplementing a Phytogenic Feed Additive Modulates the Risk of Subacute Rumen Acidosis, Rumen Fermentation and Systemic Inflammation in Cattle Fed Acidogenic Diets.

Simple SummaryThe present study evaluated the hypothesis that phytogenic supplementation in the diet will reduce the negative impacts of subacute ruminal acidosis and modulate rumen fermentation. A control group of cows with no supplementation was compared to a group supplemented with 0.04% (DM basis) of a phytogenic feed additive. We observed that after the high-concentrate diet was implemented with the phytogenic blend based on L-menthol, thymol, eugenol, mint oil (Mentha arvensis) and cloves powder (Syzygium aromaticum), the mean ruminal pH increased and the time for pH to reach below 5.8 decreased during the last two weeks of the experiment. Phytogenic feed supplementation also increased ruminal acetate and butyrate and reduced propionate, promoting more stable rumen fermentation compared to no supplementation (Control). Acute phase proteins decreased with the phytogenic feed additive from week 3 of high concentrate feeding. Nevertheless, liver enzymes did not seem to be affected by supplementation. Our study demonstrated that acidogenic diets supplemented with a phytogenic compound can reduce the risk of subacute ruminal acidosis.Feeding with high-concentrate diets increases the risk of subacute ruminal acidosis (SARA). This experiment was conducted to evaluate whether supplementing a phytogenic feed additive based on L-menthol, thymol, eugenol, mint oil (Mentha arvensis) and cloves powder (Syzygium aromaticum) (PHY) can amend the ruminal fermentation profile, modulate the risk of SARA and reduce inflammation in cattle. The experiment was designed as a crossover design with nine non-lactating Holstein cows, and was conducted in two experimental runs. In each run, cows were fed a 100% forage diet one week (wk 0), and were then transitioned stepwise over one week (0 to 65% concentrate, wk adapt.) to a high concentrate diet that was fed for 4 weeks. Animals were fed diets either with PHY or without (CON). The PHY group had an increased ruminal pH compared to CON, reduced time to pH < 5.8 in wk 3, which tended to decrease further in wk 4, reduced the ruminal concentration of D-lactate, and tended to decrease total lactate (wk 3). In wk 2, PHY increased acetate, butyrate, isobutyrate, isovalerate, and the acetate to propionate ratio compared to CON. Phytogenic supplementation reduced inflammation compared to CON in wk 3. Overall, PHY had beneficial effects on ruminal fermentation, reduced inflammation, and modulated the risk of SARA starting from wk 3 of supplementation.

Polymeric Encapsulation of Mint Oil: Effect of Oil Load on the Physical Properties

Mint oil has many applications including foods, perfumes and fragrances, pharmaceuticals, cosmetics and pest control. This essential oil is easily damaged because of its high sensitivity to environmental conditions such as heat, oxygen, light and reactions with other compounds. Encapsulation provides protection of the oil against these undesirable conditions. This study was aimed at evaluating the characteristics of mint oil encapsulated in polyethylene glycol (PEG 6000) as influenced by mint oil load. Mint oil was encapsulated in polyethylene glycol at four different percentages (5.0, 7.5, 10 and 12.5%) using a melt dispersion technique. The experiment was done in two replicates. The encapsulates were characterized for their morphology, size attributes and thermal properties. Particulate sizes ranged from 281.4 – 569.5 nm and tended to increase with the increase in oil load. Microstructure of the particles examined under scanning electron microscope showed irregular flakes with sizes around 10 μm. These particles contained oil droplets in the sizes of about 200 – 500 nm as confirmed by observation with a transmission electron microscope. The enthalpy of melting of encapsulates were higher than that of mint oil, describing the enhancement of oil stability under thermal conditions. This study provides useful information in developing essential oil encapsulation for use in wider applications.

Natural Herbs used in normal Cough and Cold Condition

Natural herb Ajwain, Trachyspermum ammi (L.) Sprague is an annual herbaceous plant belonging to the highly valued medicinally important family, Apiaceae the essential oil from the fruits [7] are the phenols, mainly thymol and some carvacrol. The Indian Pharmacopoeia requires ajowan oil to contain not less than 40 per cent thymol. The remainder of the oil is called 'thymene'. Thymene, which constitutes c.45 per cent of the oil, has the following composition: p-cymene, 50-55; gterpinene, 30-35; a- and ß-pinenes, 4-5; and dipentene, 4-6%. Presence of minute 'amounts of camphene, myrcene and D3-carene is also reported. Kapoor is a tree of many faces as it is a giant, stately forest tree, native of the wet forests of tropical and subtropical regions of Asia. The species Camphora, refer to camphor, an important chemical constituent present in the oil found in the tissues of tree. The botanical name is derived from Greek language. It derived from the word 'kinnamomon' which means spice. This herb is recorded in Sanskrit also. This is also used by Egyptians as early 1485 BC for embalming purposes. Camphor tree is native to China, India, Mongolia, Japan and Taiwan and a variety of this fragrant evergreen tree is grown in Southern United States; especially in FloridaMenthol, Thymol, Phenol, Salicylic acid and Naphthol are amongst the fragrant chemical constituents obtained from this plant. Campher, Campherol, Cineol, Camphene, dipentene, terpineol, candinene, safrole, camphorace, laurolitsine, reticuline etc. Menthol is a naturally occurring monoterpene alcohol that is extracted from oil of peppermint, corn mint, or other mint plants. It is known for its minty, cooling odor, and taste , Various constituents of peppermint oil are limonene (1.0-5.0%), cineole (3.5-14.0%), menthone (14.0-32.0%), menthofuran (1.0-9.0%), isomenthone (1.510.0%), menthyl acetate (2.8-10.0%), isopulegol (0.2%), menthol (55.0%), pulegone (4.0%) and carvone (max. 1.0%). All three herbs gives relief from cough and cold, throat irritation and treating bronchitis.

Anti-aflatoxigenic nano-emulsions based on Monarda didyma and Neopallasia pectinata essential oils as novel green agent for food preservation

Food-borne aflatoxins impede the path of current agriculture and worsened the food safety problem, thus researches on prevention and detoxification of aflatoxins by biological, chemical and physical technologies have become hot spots in food safety and agriculture fields. Recently, efficient preservative based on phytochemicals with nano formulation is considered a versatile and green approach to control aflatoxin contamination. In this study, fabrication of a series of nano-emulsions based on American mint and pectinata essential oils via high pressure homogenization is presented. Their morphology and stability via dynamic light scattering and scanning electron microscopy were explored. All these nano-emulsions, namely MNEO 1–5, exhibited obviously growth inhibition effect towards Aspergillus aflatoxiformans with ED50 values of 5.18 ± 0.56, 4.70 ± 0.83, 6.37 ± 0.55, 6.65 ± 0.79 and 8.89 ± 0.90 mg g−1, respectively. Moreover, cell membrane damage assays showed that interactions between MNEO and cell membrane of A. aflatoxiformans resulted in increased electronic conductivity and cell death. To demonstrate prevention effect, a storage simulation experiment was designed on peanut seeds to determine the AFB1 control efficacy of nano-emulsions in hot and wet environments, and both the nano-emulsions displayed remarkable prevention effect after the preservation with AFB1 protection at 86.06–94.00%. For realistic management of pathogens and mycotoxins, bio-active EOs with nano-formulation capable of adapting to complex environment may help to innovate important key source technologies for food processing and preservation in future.

Mouthwash Formulation Co-Delivering Quercetin and Mint Oil in Liposomes Improved with Glycol and Ethanol and Tailored for Protecting and Tackling Oral Cavity.

The aim of this work was the simultaneous loading of quercetin and mint essential oil (mint oil) in phospholipid vesicles specifically tailored to obtain an antibacterial and antioxidant mouthwash. The vesicles were prepared using soy lecithin and Tween 80 as bilayer components, and a mixture of phosphate buffer solution (33%), propylene glycol (33%) and ethanol (33%) as dispersing phase. The formation of regularly shaped, spherical and unilamellar vesicles was confirmed by cryogenic transmission electron microscopy analyses. Similarly, light scattering results disclosed that the size of the vesicles increased by increasing the concentration of mint oil, but at the same time the high amount of mint oil ensured high stability, as the size of these vesicles remained unchanged during 12 months of storage. All tested formulations were highly biocompatible towards epithelial cells and capable of counteracting oxidative cell damages caused by hydrogen peroxide. Moreover, the vesicles prepared with the highest concentration of mint oil inhibited the proliferation of the cariogenic Streptococcus mutans (S. mutans) and Lactobacillus acidophilus (L. acidophilus).

Comparative extraction of essential oils of Mentha piperita (mint) by steam distillation and enfleurage

The extraction of essential oils is generally carried out by two main techniques: azeotropic distillation (hydrodistillation, hydrodiffusion, and steam distillation) and extraction with solvents. This work consists in studying the two methods of extraction of the essential oils of Mentha piperita: Steam distillation (azeotropic) and Enfleurage (solvent extraction). The optimum yield for the extraction of essential oil via steam distillation from Mentha piperita was obtained at 540 minutes with production coming to an end at 1080 minutes yielding 1.36 % of essential oil at 80 0C per 240 g of sample while extraction through effleurage give maximum yield at 900 minutes with production coming to an end at 1080 minutes. The extraction process recorded a percentage yield of 0.91 % at 80 0C. In view of the above result, it implies that at a given condition the steam distillation method comparatively is a better technique for extraction of essential for optimal production. In addition, the compounds with the highest GC-MS area percentage in the analysis of Mentha piperitta were 1-Decanol, 2-hexyl- (3.8471%) and L-Menthol which also has a high area percentage (3.5439 %) which is of utmost importance as the fragrance of mint oil extract and its peculiar flavour can be attributed to the abundant presence of levo-menthol. Levo-menthol is used for the treatment, control, prevention, and improvement of the following diseases, conditions and symptoms which includes occasional minor irritation, Pain, Sore mouth, Sore throat and Cough. It can be drawn, without doubt, that steam distillation offers significant advantages comparatively over effleurage and can therefore be best suitable for pilot scale extraction of essential oils in Mint.

Efficacy of different insecticides against whitefly (Bemisia tabaci) on tomato (Lycopersicon esculentum Mill.)

Investigations were carried out on management of whitefly on tomato, which was conducted at Agricultural Research Farm of Raja Balwant Singh College, Bichpuri, Agra, during Rabi season of 2019-2020. The treatment of Imidacloprid 17.8 SL (0.22 ml/lit.) and Acetamiprid 20 SP (0.20 ml/lit.) were found to be more effective for the control of whitefly (Bemisia tabaci) on tomato followed by mint oil (3 ml/lit) and Neem oil (3ml/lit). The fruit yield of tomato was significantly highest in Imidacloprid 17.8 SL @ 0.22 ml/lit. (91.67 q ha-1).

Impact of microencapsulated natural antioxidants on the lipid profile and cholesterol oxidation of γ-irradiated meat emulsions

Rosemary oil (EE, 72%) and mint oil (EE, 58%) were separately microencapsulated in sodium alginate and tested on cholesterol oxidation and fatty acid profile of γ-irradiated (1 kGy) meat emulsions over 30 day storage. The fatty acids (SFAs, MUFAs, PUFAs and TFAs) showed non-significant (p > 0.05) variation in irradiated and non-irradiated emulsions during storage. Among the irradiated samples, significantly (p < 0.05) higher PUFA content was observed in emulsions containing microencapsulated rosemary and mint oil. Over the entire storage, stearic acid (20.70–22.61%) and palmitic acid (12.08–13.97%) were the predominant SFAs. Overall, the n-9-oleic acid (36.20–38.53%) and n-3-α-linolenic acid (5.31–8.42%) was the predominant MUFA and PUFA, respectively. Besides, the predominant TFA were elaidic acid (0.17–3.38%) and vaccenic acid (0.32–1.05%). The irradiated emulsions containing microencapsulated rosemary (T4) and mint oil (T5) exhibited significantly lower cholesterol reduction (T4, 131.9–108.2 mg/100g and T5, 131.4–107.5 mg/100g) and production of COPs (T4, 6.75–44.3 mg/100g and T5, 6.75–43.40 mg/100g) in comparison to irradiated control (cholesterol, 121.6–95.7 mg/100g and COPs, 10.80–65.18 mg/100g) throughout the storage. It is concluded that incorporating microencapsulated natural antioxidants could prevent major changes in PUFAs and reduce COPs formation in meat emulsions at irradiation dose of 1 kGy and offer a better alternative to synthetic additives.

Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation

(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. Following the research, their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value; therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product.

Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation

This study determined the chemical composition and evaluated the antioxidant activity and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against the fungi Aspergillus flavus and Penicillium commune as possible alternatives for food preservation. The antimicrobial activity of both oils is shown by their minimum inhibitory concentration (4 mg/mL) for oregano oil, and (8 mg/mL) for mint oil, and minimum inhibitory dose (< 110 µl/L) for oregano oil, and (< 1500 µL/L) for mint oil. In addition, both oils presented antioxidant activity superior to 70% at the concentrations of 0.5 mg/mL for oregano oil and 30 mg/mL for mint oil after 360 min of reaction. As a control, the oils were evaluated for their cytotoxic potential using cells in culture and the method based on mitochondrial activity. Both oils were cytotoxic to both cell lines tested, with cells' survival rates less than 20% when in contact with 25 μg/mL of oils concentrations. Overall, the essential oils have activity against Aspergillus flavus and Penicillium commune, and their volatile components expressed high antifungal activity that expands their use for situations in which direct contact with the liquid is undesired. However, both essential oils showed high cytotoxicity.

Evaluating antioxidant and antimicrobial activities of essential oils extracted from six plants: Caraway, mint, onion, parsley, fennel, and watercress

BackgroundEssential oils extracted from mint, parsley, caraway, onion, fennel, and watercress contain compounds that have different effects on the growth of some microbial strains. These volatile oils can also be used to flavor some foods and preserve foods to extend their shelf life.AimTo identify the composition of extracted volatile oils and know their effect on the growth of some microbial strains.Materials and methodsCommercial samples of six plants (caraway, mint, onion, parsley, fennel, and watercress) were purchased from the local market. Extractions of essential oils from the sample as well as gas chromatography/mass spectrometry analysis were performed. Antimicrobial activity holes (1 cm diameter) were made in the center of Petri dishes containing nutrient agar with 1 ml suspension of the tested microorganisms using a flamed cork borer. Each hole was filled with tested essential oils.ResultsThe results showed that the major components of essential oils of caraway were carvone and limonene (53.69 and 45.23%, respectively), the major components of essential oils of mint were isomenthone and menthol (42.55 and 28.29%, respectively), the major components of essential oils of fennel were estragole and limonene (89.12 and 09.50%, respectively), the major components of essential oils of parsley were valencene, limonene, and pulegone (46.97, 23.09, and 10.56%, respectively), the major components of essential oils of onion were o-cymene and thymoquinone (23.69 and 22.72%, respectively), the major components of essential oils of watercress were estragole (100%). The study investigated the antimicrobial activities of essential oils of mint and parsley to be the best for inhibition of the growth of most tested bacteria, whereas essential oils (50 μl) extracted from caraway, fennel, onion, and watercress did not inhibit the growth of tested bacteria. Essential oils extracted from mint and parsley were tested for antibacterial activity against Salmonella sp., Staphylococcus aureus, Enterococcus, and Citrobacter. The results showed that tested oils of mint and parsley exhibited an inhibitory effect on the growth of the microorganisms Salmonella sp., S. aureus, and Enterococcus. At 200 μl, essential oils extracted from mint did not show inhibition of the growth of Citrobacter and Escherichia coli. However, parsley did not show inhibition of growth of the E. coli at 100, 200, and 300 μl.ConclusionSome of the essential oils (mint and parsley) showed antibacterial activity against Salmonella sp., S. aureus, Enterococcus, and Citrobacter. Some oils did not show inhibition of the growth of Citrobacter and E. coli. These volatile oils can be used to flavor some food and preserve it by extending the shelf life.

Diploid mint (M. longifolia) can produce spearmint type oil with a high yield potential

Mint oil is a key source of natural flavors with wide industrial applications. Two unbalanced polyploid cultivars named Native (Mentha Spicata L) and Scotch (M. × gracilis Sole) are the main producers of spearmint type oil, which is characterized by high levels of the monoterpenes (−)-carvone and (−)-limonene. These cultivars have been the backbone of spearmint oil production for decades, while breeding and improvement remained largely unexplored, in part, due to sterility in cultivated lines. Here we show that sexual breeding at the diploid level can be leveraged to develop new varieties that produce spearmint type oil, along with the improvement of other important traits. Using field trials and GC-FID oil analysis we characterized plant materials from a public germplasm repository and identified a diploid accession that exhibited 89.5% increase in oil yield, compared to the industry standard, and another that produces spearmint type oil. Spearmint-type oil was present at high frequency in a segregating F2 population (32/160) produced from these two accessions. Field-testing of ten of these F2 lines showed segregation for oil yield and confirmed the production of spearmint-type oil profiles. Two of these lines combined high yield and spearmint-type oil with acceptable analytic and sensory profiles. These results demonstrate that spearmint-type oil can be produced in a diploid background with high yield potential, providing a simpler genetic system for the development of improved spearmint varieties.

Natural Sources in Preventive Conservation of Naturally Aged Textiles

Natural antimicrobials can eliminate fungi and prevent the aging of cotton fabrics. While fungi can cause severe infections to the fabric user etc, natural antimicrobials have the advantage of not being toxic to humans. The present study showed that the essential oils of lemon (Citrus limon), lavender (Lavandula angustifolia) and mint (Mentha piperita) have inhibitory effects on yeast and mould spores on a piece of textile from Romanian cultural heritage, “ie”, stored in a space within an ethnographic museum., inhibitory action against Botrytis sp., the inhibitory effect of lemon essential oil on Cladosporium sp. and that of peppermint essential oil on yeast species Rhododtorula mucilaginosa were demonstrated, respectively. Being environmentally friendly, these sources, can be tested on a large scale.

Evaluation of acute oral toxicity, cytotoxicity, antidepressant and antioxidant activities of Japanese mint (Mentha arvensis L.) oil

Menthol-rich essential oil of Mentha arvensis L . (Japanese mint) have been identified as a valuable and new source of natural bioactive compounds with applications not only in industry but also in our daily life. The present study aimed to assess the cytotoxicity, acute toxicity, antidepressant and antioxidant activities of Japanese mint oil (JMO). Brine shrimp lethality assay was performed to investigate cytotoxicity of JMO. The acute toxicity was evaluated by Lorke's method. Forced swimming test (FST) was performed for determining antidepressant property. The antioxidant potentials were performed by DPPH scavenging assay, ferric reducing antioxidant potential (FRAP) and Fe 2+ ion chelating ability methods. In acute toxicity study, JMO showed toxic effects within 5 minutes and estimated LD 50 value was 2070.4 µl/kg body weight after 10 days oral treatment. The brine shrimp lethality assay exhibited concentration–dependent approach and the LC 50 value was determined to be 139.73 l/ml, with lower and upper limits of 82.2428 l/ml and 202.7082 l/ml, respectively. In the FST method, intraperitoneal injections of JMO emulsion at doses of 78l/kg, 156l/kg, and 225l/kg of body weight resulted in a significant (p<0.005) increase in struggling time and a reduction in immobility. This observation had a nearly identical effect to the reference drug. Besides, JMO showed weak antioxidant activity in DPPH assay with an IC 50 of 72.58±6.16387 μl/ml. But in other two methods, it exhibited strong antioxidant abilities whereas 1.4010 μl/ml reducing power for FRAP assay and 66.66% chelating rate for Fe2+ ion chelating ability test at 100 μl/ml concentration. The investigation clearly showed that JMO have significant antidepressant and cytotoxic properties whereas acute toxicity was moderate. Besides, JMO also possess considerable antioxidant activities.