Evaluation of Growth Inhibition of Food Spoilage Yeasts by Lemon Balm Essential Oil (Melissa officinalis) and Extract of Pennyroyal (Mentha pulegium)

Subject Areas : Microbiology

S. Esazadeh Razelighi ¹ ( دانشجوی کارشناسی ارشد میکروبیولوژی مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران )
M. Khamiri ² ( عضو هیئت علمی گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران )
A. R. Sadeghi ³ ( عضو هیئت علمی گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران )
M. Kashaninejad ⁴ ( عضو هیئت علمی گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران )
H. Mirzaei ⁵ ( عضو هیئت علمی گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران )

Received: 2016-11-16 Accepted : 2016-11-16 Published : 2016-12-21

Keywords: Antifungal Activity, Lemon Balm Essential Oil, Microdilution Technique, Pennyroyal Extract,

Abstract :

 Introduction: The essential oil of lemon balm (Melissa officinalis) and pennyroyal extract (Mentha pulegium) are widely used for food flavoring and beverages due to the pleasant spicy flavour. The antibacterial activities of these plants have been proven in several studies. The aim of this study was to investigate the growth inhibition of food spoilage yeasts by lemon balm essential oil and extract of pennyroyal. Materials and Methods: The chemical compounds of the essential oils were analysed and identified by GC apparatus connected to the mass spectrometer detector. The total phenolic compounds of the extract of pennyroyal were determined by Folin-Ciocalteu method. The anti yeast activities of (minimum inhibitory concentration and mortality) lemon balm essential oil and extract of pennyroyal against yeasts causing food spoilage were assessed by using microdilution. Results: The results showed that geranyl acetate (25.29%), sytral )12.38%(, z-sytral )14.3%(, e- sytral (9.45%) and geraniol (9.55%) were the main constituents of the essential oil of lemon balm. The total amount of phenolic compounds in pennyroyal extract based on gallic acid was 252.48±0.2 mg/gr. Minimum inhibitory concentrations of lemon balm essential oil against Saccharomyces cerevisiae, Rhodotorula glutinis and Kluyveromyces marxianus were 1.562, 3.125 and 0.195 µL/mL, respectively and the minimum inhibitory concentrations of pennyroyal extract, for the above mentioned microorganisms were 17.500, 14.583 and 14.583 mg/mL, respectively. Conclusion: The lemon balm essential oil and the extract of pennyroyal have shown antimicrobial activities and might be employed as natural products in food industry successfully.  

References:

شافعی، م.، شریفیان، ا. و آقازاده مشگی، م. (1390). شناسایی ترکیبات شیمیایی اسانس کاکوتی و بررسی اثر ضد‌میکروبی آن بر روی مخمر کلویورومایسس مارکسیانوس. مجله علوم غذایی و تغذیه. سال نهم، شماره 1، صفحات 101-107.

نوری زاده، ع.، میرزاپور، ط.، قاسمی، ک.، رضوی، س. م و لطیفی نوید، س. (1383). بررسی آثار ضد باکتریایی عصاره­های نعناع، شیرین بیان، پونه، بابونه و آویشن بر هیلیکوباکتر پیلوری. دو ماهنامه علمی-پژوهشی دانشور پزشکی، سال یازدهم، شماره 52، صفحات 67-72.

Bakkali, F., Averbeck, S., Averbeck, D., Zhiri, A. & Idaomar, M. (2005). Cytotoxicity and gene induction by some essential oils in the yeast Saccharomyces cerevisiae. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 585(1), 1-13.

Bakkali, F., Averbeck, S., Averbeck, D. & Idaomar, M. (2008). Biological effects of essential oils—A review, Food and Chemical Toxicology, 46 ,446-475.

Bruni, R., Medici, A., Andreotti, E., Fantin, C., Muzzoli, M., Dehesa, M. & Sacchetti, G. (2004). Chemical composition and biological activities of Ishpingoessential oil, a traditional Ecuadorian spice from Ocotea quixos (Lam.) Kosterm.(Lauraceae) flower calices. Food chemistry, 85(3), 415-421.

Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3), 223-253.‏

Bisset, N. G. & Wichtl, M. (1994). Herbal druge. Medpharm Stuttgart, pp, 329-332 .‏

Deba, F. & Xuan, T. (2007). Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Control, 18, 1518-1523.

Dorman, H. D., Kosar, M., Kahlos, K., Holm, Y. & Hiltunen, R. (2003). Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties, and cultivars. Journal of Agricultural and Food Chemistry, 51(16), 4563-4569.

Fleet, G. H. (1990). Yeasts in dairy products. A review. Journal of Applied Bacteriology, 68, 199–211.

Firouzi, R., Azadbakht, M. & Nabinedjad, A. (1998). Anti-listerial activity of essential oils of some plants. Journal of Applied Animal Research, 14, 75-80.

Hajlaoui, H., Trabelsi, N., Noumi, E., Snoussi, M., Fallah, H., Ksouri, R. & Bakhrouf, A. (2009). Biological activities of the essential oils and methanol extract of tow cultivated mint species (Mentha longifolia and Mentha pulegium) used in the Tunisian folkloric medicine. World Journal of Microbiology and Biotechnology, 25(12), 2227-2238.

Ipek, A., Gurbuz, B. & Cosge, B. (2009). GC/MS Analysis of herbage essential oil from lemon balms (Melissa Officinalis l.) grown in turkey. Journal of Applied Biological Sciences, 3(2), 149-152.

Mahboubi, M. & Hagh G. (2008) Journal of Ethnopharmacology, 119, 325–327.

Marinova, D., Ribarov, F. & Atanassova, M.)2005(. Total phenolics and total flavonoids in Bolgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy, 40(3), 255-260.

NCCLS. (2000). National Committee for Clinical Laboratory Standards, Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically. Approved Standard, M7-A5.

Ozcakmak, S., Dervisoglu, M. &Yilmaz, A. )2012(. Antifungal activity of lemon balm and sage essential oils on the growth of ochratoxigenic Penicillium verrucosum. African Journal of Microbiology Research, 6(12), 3079-3084.

Onawunmi, G. O., Yisak, W. A. & Ogunlana, E. O. (1984). .Antibacterial constituents in the essential oil of Cymbopogon citratus (DC.) Stapf. Journal of Ethnopharmacol, 12, 279-86.

 

Parveen, M., Hasan, K., Tkahashi, J., Murata, Y., Kitagawa, E., Kodama, O. & Iwahas, H. (2004). Response of Saccharomyces cerevisiae to a monoterpene: evaluation of antifungal potential by DNA microarray analysis. Journal of Antimicrobial Chemotherapy, 54, 46-55.

Palmer, A. S., Steward, J. & Fyfe, L. (2001). The potential application of plant essential oils as natural preservatives in soft cheese. Food Microbiology, 18, 463-70.

Radji, M., Agustama, R. A., Elya, B. & Tjampakasari, C. R. (2013). Antimicrobial activity of green tea extract against isolates of methicillin resistant staphylococcus aureus and multi druy resistant pseudomonas. Asian Pacific Journal of tropical biomedicine, 3 (8), 663-667.

Sachetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, R. & Bruni, R .(2005). Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry, 91, 621-632.

Santos-Neto, L. L. D., de Vilhena Toledo, M. A., Medeiros-Souza, P. & de Souza, G. A. (2006). The use of herbal medicine in Alzheimer's disease—a systematic review. Evidence-Based Complementary and Alternative Medicine, 3(4), 441-445.‏

Soliman, K. M. & Badeaa, R. I. (2002). Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi. Food and Chemical Toxicology, 40, 1669–1675.

Saeb, K. & Gholamrezaee, S. (2012). Variation of essential oil composition of Melissa officinalis L. leaves during different stages of plant growth. Asian Pacific Journal of Tropical Biomedicine, 2(2), S547-S549.‏

Teixeira, B., Marques, A., Ramos, C., Batista, I., Serrano, C., Matos, O. & Nunes, M. L. (2012). European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil. Industrial Crops and Products, 36(1), 81-87.‏

Uyanik, M. & Gurbuz, B. (2014) Chemical diversity in essential oil compositions of leaf, herb and flower in lemon balm (Melissa officinalis L.). Turkish Journal of Agricultural and Natural Sciences, 1(2), 210–214.

Uribe, S., Ramirez, J. & Pena, A. (1985). Effects of α -pinene on yeast membrane function. Journal of Bacteriology, 161,1195-1200.

Viljoen, B. C. )2003(. Temperature abuse initiating yeasts growth in yoghurt. Food Research International, 36, 193-197.

Viollon, C. & Chaumont, J. P. (1994). Antifungal properties of essential oils and their main components upon Cryptococcus neoformans. Mycopathologia, 128, 151-3.

Zargari, A. )1995.( Medical plants. 5th edition. Tehran University Press.