Antimicrobial potential and chemical composition of Mentha piperita oil in liquid and vapour phase against food spoiling microorganisms

被引:139
作者
Tyagi, Amit Kumar [1 ,2 ]
Malik, Anushree [2 ]
机构
[1] Univ Bologna, Dipartimento Sci Alimenti, I-47023 Cesena, Italy
[2] Indian Inst Technol, Appl Microbiol Lab, Ctr Rural Dev & Technol, New Delhi 110016, India
关键词
Antimicrobial potential; Chemical composition; Mentha piperita; GC; GC-MS; SPME GC-MS; Kill time assay; COMMERCIAL ESSENTIAL OILS; LISTERIA-MONOCYTOGENES; ANTIOXIDANT PROPERTIES; ESCHERICHIA-COLI; SOLID-PHASE; L; EXTRACTS; SENSITIVITY; MECHANISMS; OREGANO;
D O I
10.1016/j.foodcont.2011.04.002
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Antimicrobial potential of Mentha piperita oil in liquid and vapour phase against different bacterial strains (Escherichia coli alpha DH5. Escherichia coli ATCC 25922, Pseudomonas aeruginosa, Pseudomonas fluorescens, Bacillus subtilis and Staphylococcus aureus), fungal strains (Penicillium digitatum, Aspergillus flavus, Aspergillus niger, Mucor spp, and Fusarium oxysporum) and yeasts (Candida albicans and Sacchromyces cerevisiae) was determined by agar dilution method, well diffusion method and disc volatilization method, respectively. Minimum inhibitory concentration (MIC) and Minimum bactericidal and fungicidal concentration (MBC/MFC) of M. piperita oil varied from 1.13 to 2.25 mg/ml and 2.25 to 9 mg/ml for bacterial strains, 1.13 to 2.25 mg/ml and 2.25 to 4.5 mg/ml for fungal strains and 113 mg/ml and 2.25 mg/ml for yeasts, respectively. Bacterial inhibition zone due to M. piperita oil (40 mu l/well) varied from 13 mm (P. aeruginosa) to 22 mm (B. subtilis). Bacterial inhibition zone due to M. piperita oil (40 mu l) vapour varied from 22 mm (P. fluorescens) to 35 mm (B. subtilis) while almost complete growth inhibition occurred in case of fungal strains. In the kill time assays, 100% reduction in viability of C. albicans and B. subtilis was found within 8 h exposure to M. piperita oil vapour. Significant morphological alterations due to the effect of M. piperita oil and oil vapour on B. Subtilis have also been observed by scanning electron microscope. Chemical constituents of the M. piperita essential oil and oil vapour have been identified by gas chromatography (GC), gas chromatography/mass spectrometry (GC-MS) and Solid phase micro extraction-gas chromatography mass spectrometry (SPME GC-MS), respectively. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1707 / 1714
页数:8
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