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Title:Properties of Mint as a Food Preservative
Authors:ID Penko, Rok (Author)
ID Cencič, Avrelija (Mentor) More about this mentor... New window
ID Silveira, Maria da Graça Amaral da (Co-mentor)
Files:.pdf UNI_Penko_Rok_2011.pdf (1,10 MB)
MD5: 34CEC0A5B1E299ED1F1F4C35A33262D5
PID: 20.500.12556/dkum/3ffa5868-b0b8-4837-b177-2d30d1b73509
 
Language:English
Work type:Undergraduate thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
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
Place of publishing:Maribor
Year of publishing:2011
PID:20.500.12556/DKUM-17720 New window
NUK URN:URN:SI:UM:DK:C6T8YQOG
Publication date in DKUM:21.04.2011
Views:2728
Downloads:120
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:FKBV
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Secondary language

Language:Slovenian
Title:Uporabnost mete za konzerviranje živil
Abstract:Študija je bila zasnovana z namenom oceniti antimikrobno in antioksidantno delovanje ekstraktov mete iz Mentha piperita L. in Mentha aquatica L. Protimikrobni konzervansi se uporabljajo za preprečevanje ali zaviranje rasti mikroorganizmov, ki lahko predstavljajo tveganje za okužbo živil. Antioksidanti so vse tiste snovi, ki upočasnjujejo ali preprečujejo oksidacijske reakcije. Delujejo torej kot lovilci prostih radikalov, ki prekinejo verižne radikalske reakcije. In vitro antibakterijsko delovanje proti bakterijama Listeria monocytogenes in Staphylococcus aureus, ki se prenašata s hrano, je bilo določeno z difuzijsko metodo v jamicah. Bakteriji Staphylococcus aureus in Listeria monocytogenes sta bili izbrani za antimikrobno delovanje, ker predstavljata pomembna patogena mikroorganizma v hrani. Delovanje je bilo ocenjeno s pomočjo premera inhibicijske cone. Štirje od petih ekstraktov vrste Mentha piperita so delovali proti bakteriji S. aureus, noben od ekstraktov pa ni deloval proti bakteriji L. monocytogenes. Ekstrakti, pridobljeni iz vrste Mentha aquatica niso delovali proti nobeni od omenjenih bakterij, ki se prenašata s hrano. Preizkus s hrenovo peroksidazo/gvajakolom je bil uporabljen za raziskovanje in vitro antioksidantnega delovanja obravnavanih ekstraktov mete (Mentha piperita in Mentha aquatica). Za validacijo našega pristopa smo testirali askorbinsko kislino kot referenčno spojino, ki je znana po svojem antioksidantnem delovanju. Medtem ko so ekstrakti vrste Mentha aquatica pokazali močno antioksidantno delovanje, pri ekstraktih vrste Mentha piperita takšnega delovanja ni bilo moč zaznati.
Keywords:konzervansi, Listeria monocytogenes, Staphylococcus aureus, antimikrobno delovanje, antioksidantno delovanje, ekstrakti mete


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