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Properties of Mint as a Food Preservative
Rok Penko, 2011, undergraduate thesis

Abstract: This study was designed to evaluate antimicrobial and antioxidant activities of the mint extracts from Mentha piperita L. and Mentha aquatica L. In vitro antibacterial activity against two foodborne bacteria (Listeria monocytogenes, Staphylococcus aureus) was evaluated by the well diffusion method. The activity was assessed by the diameter of the inhibition zone. Four of the five extracts from Mentha piperita were active against S. aureus, but none of the extracts was active against L. monocytogenes. Extracts obtained from Mentha aquatica showed no activity against both foodborne bacteria. The horseradish peroxidase/guaiacol assay was used to investigate in vitro antioxidant activity of two mint extracts (Mentha piperita and Mentha aquatica). The ascorbic acid was tested as a reference compound with known antioxidant activity to validate our approach. Extracts from Mentha aquatica showed strong antioxidant activity, but on the other hand, extracts from Mentha piperita showed no antioxidant activity.
Keywords: preservatives, Listeria monocytogenes, Staphylococcus aureus, antimicrobial activity, antioxidant activity, mint extracts
Published: 21.04.2011; Views: 1932; Downloads: 86
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