List of Articles Mentha spicata essential oil

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  1 - The effect of monolaurin in combination with Mentha pulegium L. and Mentha spicata L. essential oils on Bacillus cereus and E. coli O157:H7: in vitro study
  مسلم Neyriz Nagadehi S.M Razavi-Rohani گیتی Karim ودود Razavilar امیر Zeynali رضا Delshad
  Monolaurin, pennyroyal (Mentha pulegium L., Labiatae) and spearmint (Mentha spicata L.) essential oils have various antibacterial activities on microorganisms. Enhancement of antibacterial activity and detection of their combined effects on B.cereus ATCC 11778 and E. co More

  Monolaurin, pennyroyal (Mentha pulegium L., Labiatae) and spearmint (Mentha spicata L.) essential oils have various antibacterial activities on microorganisms. Enhancement of antibacterial activity and detection of their combined effects on B.cereus ATCC 11778 and E. coli O157:H7 were the purpose of this investigation. Monolaurin preparation, spearmint and pennyroyal essential oils preparation and analysis of their chemical composition with GC-MS method, bacterial inoculums preparation, antimicrobial susceptibility testing using broth micro dilution MIC testing and finally statistic analysis of results with SPSS software package were the material and methods used in this research. MIC (minimum inhibitory concentration) of pennyroyal oil, spearmint oil, monolaurin, monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on B.cereus and E. coli O157:H7 were significant (p<0.01). The MIC of monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on B.cereus in comparison with the MIC of pennyroyal and spearmint oils separately were significant (p<0.01). Monolaurin spearmint oil combination showed synergistic inhibitory effect on E.coli O157:H7. The most effective antimicrobial agents on B.cereus were monolaurin, monolaurin-spearmint oil combination and monolaurin-pennyroyal oil combination, and the least effective agent was spearmint oil. Also the most effective antimicrobial agent on E. coli O157:H7 was pennyroyal oil, and the least effective agent was monolaurin. Since the MIC of monolaurin-pennyroyal oil combination and monolaurin-spearmint oil combination on E.coli O157:H7 in comparison with the MIC of monolaurin separately were not significant, therefore for significant effect on E.coli O157:H7 and other gram negative bacteria, combination of monolaurin with chelating agents and other natural antimicrobials are suggested. Manuscript profile
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  2 - Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157:H7 during ripening of traditional Lighvan cheese
  Mohammad Bafanadeh Zendeh Vadood Razavilar Hamid Mirzaei Khosrow Mohammadi
  Vegetable essential oils and their components have anti-bacterial known effects. The aim of this study was to evaluate different concentrations of essential oils of Mentha spicata on the survival rate of Escherichia coli O157: H7 in traditional Lighvan cheese during rip More

  Vegetable essential oils and their components have anti-bacterial known effects. The aim of this study was to evaluate different concentrations of essential oils of Mentha spicata on the survival rate of Escherichia coli O157: H7 in traditional Lighvan cheese during ripening. Essential oils were extracted using the Kelevenger apparatus, and they were analyzed by GC/MS. To determine the necessary oil concentration in terms of the organoleptic, sensory evaluation was conducted by a test panel. Cheese samples prepared with the help of local manufacturers based in the village of Lighvan in triplicates, including zero and 100 and 200 ppm from essential oils of Mentha spicataand doses of 103 and 105 CFU/mL from the E. coli O157: H7 bacterium. The numbers of the E. coli O157: H7 bacteria were analyzed during the days 0, 30, 60, and 90 of the ripening period.Mentha spicata essential oils had considerable antimicrobial effects against E. coli O157: H7. Using the vital oils caused a decrease in the numbers of E. coli O157: H7 bacteria in the 90th days of ripening (P<0.05). Using from Mentha spicata at a concentration of 200 ppm can reduce the survival of E. coli O157: H7 in Lighvan cheese. Therefore, it can be argued that the studied essential oil can be used as a natural preservative traditional Lighvan cheese but should be used in concentrations such that do not have any adverse effects on the flavor of food. Manuscript profile