Changes in Composition, Antibacterial and Antifungal Activities of Mentha piperita Essential Oil During Storage

Year 2021, Volume: 14 Issue: 3, 950 - 961, 18.12.2021

Meryem Yeşil , Mehmet Muharrem Özcan , Şevket Metin Kara , Ömer Ertürk

https://doi.org/10.18185/erzifbed.963692

Abstract

Abstract
In this study, effect of storage on chemical composition, antibacterial and antifungal activities of Mentha piperita L. essential oil was investigated. Essential oils of oven-dried plant samples were obtained by hydro-distillation, analyzed by gas chromatography/mass spectrometry and stored in a refrigerator at 4 ⁰C and in a freezer at -20 ⁰C for one, three and six months. Antibacterial and antifungal activity of the essential oils against some gram-positive (Bacillus cereus, Staphylococcus aureus, Bacillus subtilis, Micrococcus luteus), gram-negative (Escherichia coli, Proteus vulgaris, Klebsiella pneumoniae, Yersinia enterocolitica) bacterial strains and fungi (Candida albicans, Aspergillus niger) were evaluated by agar well diffusion method. Storage period antibacterial and antifungal activities of the essential oils increased. In general, essential oils stored at -20 ⁰C produced more antimicrobial activity than those stored at +4 ⁰C. The most affected microorganisms by essential oils were Staphylococcus aureus, Proteus vulgaris and Aspergillus niger. The results of the present study revealed that antibacterial and antifungal properties of Mentha piperita L. essential oil could be preserved and even improved when stored in proper temperature and period.

Keywords

Agar diffusion, Peppermint, essential oil

References

• Ahmad, A., Khan, A., Samber, N., Manzoor, N. (2010). Antimicrobial activity of Mentha piperita essential oil in combination with silver ions. Synergy 1(2), 92-98. Anthony, J.P., Fyfe, L., Smith, H. (2005). Plant active components–a resource for antiparasitic agents?. Trends in Parasitology, 21(10), 462-468.
• Arabhosseini, A., Huisman, W., Van Boxtel, A., Müller, J. (2007). Long-term effects of drying conditions on the essential oil and color of tarragon leaves during storage. Journal of Food Engineering, 79(2), 561-566.
• Astani, A., Reichling, J., Schnitzler, P. (2010). Comparative study on the antiviral activity of selected monoterpenes derived from essential oils. Phytotherapy Research, 24(5), 673-679.
• Barra, A. (2009). Factors affecting chemical variability of essential oils: a review of recent developments. Natural Product Communications, 4(7), 1147-1154.
• Calo, J.R., Crandall, P.G., O'Bryan, C.A., Ricke, S.C. (2015). Essential oils as antimicrobials in food systems - A review. Food Control, 54, 111-119.
• Cavanagh, H.M.A. (2007). Antifungal activity of the volatile phase of essential oils: a brief review. Natural Product Communications, 2(12), 1297-1302.
• Choi, H.S., Sawamura, M. (2002). Effect of storage conditions on the composition of Citrus tamurana Hort. Ex Tanaka (Hyuganatsu) Essential oil. Bioscience, Biotechnology, and Biochemistry, 66(2), 439-443.
• Croteau, R.B., Davis, E.M., Ringer, K.L., Wildung, M.R. (2005). (-)-Menthol biosynthesis and molecular genetics. Naturwissenschaften, 92(12), 562-577.
• Davis, E.M., Ringer, K.L., McConkey, M.E., Croteau, R. (2005). Monoterpene metabolism: cloning, expression and characterization of menthone reductases from peppermint. Plant Physiology, 137(3), 873-881.
• Derwich, E., Benziane, Z., Taouil, R., Senhaji, O., Touzani, M. (2010). Aromatic plants of morocco: GC/MS analysis of the essential oils of leaves of Mentha piperita. Advances in Environmental Biology, 4(1), 80-85.
• Dhifi, W., Jelalı, N., Mnif, W., Litaiem, M., Hamdi, N. (2013). Chemical composition of the essential oil of Mentha spicata L. from Tunisia and its biological activities. Journal of Food Biochemistry, 37(3), 362-368.
• Dorman, H.J.D., Deans, S.G. (2000). Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiolgy, 88(2), 308-316. Fennell, C.W., Light, M.E., Sparg, S.G., Stafford, G.I., Staden, J.V. (2004). Assessing African medicinal plants for efficacy and safety: agricultural and storage practices. Journal of Ethnopharmacology, 95(2-3), 113-121.
• Figueiredo, A.C., Barroso, J.G., Pedro, L.G., Scheffer, J.J.C. (2008). Factors affecting secondary metabolite production in plants: volatile components and essential oils. Flavour Fragrance Journal, 23(4), 213-226.
• Herro, E, Jacob, S.E. (2010). Mentha piperita (Peppermint). Dermatitis, 21(6), 327-329.
• Hussain, A.I., Anwar, F., Nigam, P.S., Ashraf, M., Gilani, A. (2010). Seasonal variation in content, chemical composition and antimicrobial and cytotoxic activities of essential oils from four Mentha species. Journal of the Science of Food and Agriculture, 90(11), 1827-1836.
• Hyldgaard, M., Mygind, T., Meyer, R.L. (2012). Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3, 1-24.
• Iscan, G., Kirimer, N., Kurkcuoglu, M., Baser, K.H.C., Demirci, F. (2002). Antimicrobial screening of Mentha piperita essential oils. Journal of Agricultural and Food Chemistry, 50(14), 3943-3946.
• Kamatou, G.P.P., Vermaak, I., Viljoen, A.M., Lawrence, M. (2013). Menthol: A simple monoterpene with remarkable biological properties. Phytochemistry, 96, 15-25. Kızıl, S., Haşimi, N., Tolan, V., Yüksel, U. (2010). Mineral content, essential oil components and biological activities of two Mentha species (M. piperita L., M. spicata L.). Turkish Journal of Field Crops, 15, 148-153.
• McKay, D.L., Blumberg, J.B. (2006). A review of the bioactivity and potential health benefits of Peppermint Tea (Mentha piperita L.). Phytotherapy Research, 20(8), 619-633. Mehdizadeh, L., Pirbalouti, A.G., Moghaddam, M. (2017). Storage stability of essential oil of cumin (Cuminum cyminum L.) as a function of temperature, International Journal of Food Properties, 20(2), 1742-1750.
• Miguel, M.G. (2010). Antioxidant activity of medicinal and aromatic plants. A review. Flavour and Fragrance Journal, 25(5), 291-312. Mimica-Dukic, N., Bozin, B., Sokovic, M., Mihajlovic, B., Matavulj, M. (2003). Antimicrobial and antioxidant activities of three Mentha species essential oils. Planta Medica, 69(5), 413-419.
• Misharina, T.A. (2001). Influence of the duration and conditions of storage on the composition of the essential oil from coriander seed. Applied Biochemistry and Microbiolog, 37(6), 622-628.
• Misharina, T.A., Polshkov, A.N., Ruchkina, E.L., Medvedeva, I.B. (2003). Changes in the composition of the essential oil of marjoram during storage. Applied Biochemistry and Microbiolog, 39, 311-316.
• Mockutë, D., Bernotienë, G., Judþentienë, A. (2005). Storage-induced changes in essential oil composition of Leonurus cardiaca L. plants growing wild in Vilnius and of commercial herbs. Chemija, 16(2), 29-32.
• Mohamadi, M., Mostafavi, A., Shamspur, T. (2011). Effect of storage on essential oil content and composition of Rosa damascena Mill. petals under different conditions. Journal of Essential Oil Bearing Plants, 14(4), 430-441
• Najafian, S. (2014). Storage conditions affect the essential oil composition of cultivated Balm Mint Herb (Lamiaceae) in Iran. Industrial Crops and Products, 52, 575-581.
• Najafian, S. (2016). The effect of time and temperature on the shelf life of essential oils of Lavandula officinalis. Journal of Essential Oil Research, 28(5), 413-420.
• Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., De Feo, V. (2013). Effect of essential oils on pathogenic bacteria. Pharmaceuticals, 6(12), 1451-1474.
• Ozkan, G., Simsek, B., Kuleasan, H. (2007). Antioxidant activities of Satureja cilicica essential oil in butter and in vitro. Journal of Food Engineering, 79(4), 1391-1396.
• Pl'uchtová, M., Gervasi, T., Benameur, Q., Pellizzeri, V., Grul'ová, D., Campone, L., Sedlák, V., Cicero, N. (2018). Antimicrobial activity of two Mentha species essential oil and its dependence on different origin and chemical diversity. Natural Product Communications, 13(8), 1051-1054.
• Rao, M.R., Palada, M.C., Becker, B.N. (2004). Medicinal and aromatic plants in agroforestry systems. Agroforestry Systems, 61, 107-122.
• Ribeiro-Santos, R., Andrade, M., Ramos de Melo, N., Sanches-Silva, A. (2017). Use of essential oils in active food packaging: Recent advances and future trends. Trends in Food Science & Technology, 61(3), 132-140.
• Rosado, L.D.S., Pinto, J.E.B.P., Bertolucci, S.K.V., de Jesus, H.C.R., Alves, P.B. (2013). Changes in the content and composition of the essential oil of Ocimun basilicum L. during storage. Journal of Essential Oil Research, 25(3),227-232.
• Rowshan, C.V., Bahmanzadegana, A., Saharkhizb, M.J. (2013). Influence of storage conditions on the essential oil composition of Thymus daenensis Celak. Industrial Crops and Products, 49, 97- 101.
• Sawamura, M., Son, U.S., Choi, H.S., Kim, M.S.L., Phi, N.T.L. (2004). Fears M, Kumag C. Compositional changes in commercial lemon essential oil for aromatherapy. International Journal of Aromatherapy, 14(1), 27-36.
• Scavroni, J., Fernandes Boaro, C.S., Marques, M.O.M., Ferreira, L.S. (2005). Yield and composition of the essential oil of Mentha piperita L. (Lamiaceae) grown with bio solid. Brazilian Journal of Plant Physiology, 17(4), 345-352.
• Seow, Y.X., Yeo, C.R., Chung, H.L., Yuk, H.G. (2014). Plant essential oils as active antimicrobial agents. Critical Reviews in Food Science and Nutrition, 54(5), 625-644.
• Singh, P., Pandey, A.K. (2018). Prospective of essential oils of the genus Mentha as biopesticides: A Review. Frontiers Plant Science, 9, 1-14.
• Taş, B,, Ertürk, Ö,, Yılmaz, Ö,, Çöl Ayvaz, M., Yurdakul Ertürk, E. (2015). Chemical components and biological activities of two freshwater green algae from Ordu, Turkey / Türkiye’nin Ordu ilinden iki tatlı su yeşil alglerinin kimyasal bileşenleri ve biyolojik aktiviteleri. Turkish Journal of Biochemistry, 40(6), 508-517.
• Tejesh Patel, M.D., Yozo Ishiuji, M.D., Gil Yosipovitch, M.D. (2007). Menthol: A refreshing look at this ancient compound. Journal of the American Academy of Dermatology, 57(5), 873-878.
• Trombetta, D., Castelli, F., Sarpietro, M.G., Venuti, V., Cristani, M., Daniele, C., Saija, A., Mazzanti, G., Bisignano, G. (2005). Mechanisms of antibacterial action of three monoterpenes. Antimicrobial Agents and Chemotherapy, 49(6), 2474-2478.
• Turek, C., Stintzing, F.C. (2012). Impact of different storage conditions on the quality of selected essential oils. Food Research International, 46(1), 341-353.
• Vergis, J., Gokulakrishnan, P., Agarwal, R.K., Kumar, A. (2015). Essential oils as natural food antimicrobial agents: A Review. Critical Reviews in Food Science and Nutrition, 55(10),1320-1323.