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Yasser Shahbazi - One of the best experts on this subject based on the ideXlab platform.

  • chitosan coatings containing Mentha spicata essential oil and zinc oxide nanoparticle for shelf life extension of rainbow trout fillets
    2018
    Co-Authors: Yasser Shahbazi, Nassim Shavisi
    Abstract:

    ABSTRACTThe objective of the current study was to determine the effects of chitosan (CH) coatings containing Mentha spicata essential oil (MSO; 0.2 and 0.4%) and zinc oxide nanoparticle (ZnO; 0.2 and 0.4%) on chemical (total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS) and peroxide value (PV)), microbial (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of raw rainbow trout fillets during 14 days of refrigerated storage. Final microbial population of CH + MSO 0.4% + ZnO 0.4% and CH + MSO 0.4% + ZnO 0.2% retarded approximately 3–5 log CFU/g as compared to control groups (P < 0.05). At the end of storage time in control samples, TVB-N, TBARS, and PV reached 49.3 mg N/100 g, 3.31 mg malonaldehyde/kg, and 2.04 meq peroxide/kg lipid, while the values for the treated samples with MSO (0.2 and 0.4%) in combination with ZnO (0.2 and 0.4%) remained lower than 25 mg N/100 g, 2 mg ...

  • application of carboxymethyl cellulose and chitosan coatings containing Mentha spicata essential oil in fresh strawberries
    2018
    Co-Authors: Yasser Shahbazi
    Abstract:

    The aim of the present study was to investigate the effects of carboxymethyl cellulose (CMC) and chitosan (CH) coatings containing Mentha spicata essential oil (MSO 0.1 and 0.2%) on survival of Listeria monocytogenes, and physicochemical (weight loss, titratable acidity and pH), microbial (total viable count, psychrotrophic bacteria as well as yeasts and molds) and sensory (appearance, color, texture and overall acceptability) properties of fresh strawberries during refrigerated storage. The treatments of fruits with CH+MSO 0.2% and CMC+MSO 0.2% resulted in the best microbial, physicochemical and organoleptic properties after 12days storage. The final population of L. monocytogenes in treated samples was decreased by 3.92-3.69 compared to control groups. It can be concluded that CH and CMC coatings enriched with MSO can be used as appropriate active packaging materials to preserve fresh strawberries in the food industry.

  • effect of Mentha spicata essential oil on chemical microbial and sensory properties of minced camel meat during refrigerated storage
    2018
    Co-Authors: Yasser Shahbazi, Negin Karami, Nassim Shavisi
    Abstract:

    The aim of the present study was incorporation of Mentha spicata essential oil (MSO) at three different concentrations (0.5, 1, and 1.5% vol/wt) into raw minced camel meat to extend shelf life and evaluate its antibacterial activity against Listeria monocytogenes for 12 days at refrigerated temperature. Final microbial population (total mesophilic and psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae, and L. monocytogenes) decreased approximately 1–4 log CFU/g in treated samples compared to control. The initial total volatile base nitrogen was 8.86 ± 0.33 mg/100 g and after 12 days reached to 39.2 ± 0.13 mg/100 g in control, while it was lower than 25 mg/100 g for treated samples with 1 and 1.5% MSO. At the end of storage time in control samples peroxide value reached to 2.57 ± 0.01 meq peroxide/1,000 g lipid, while the values for the treated samples remained lower than 2 meq peroxide/1,000 g lipid. Moreover, during 12 days of storage, odor, color and also appearance of the minced camel meat treated with 0.5% MSO were superior. Practical applications Today as people tend to consume natural foods due to health concerns, the use of natural preservatives such as essential oils is increasing. Around the different parts of Iran Mentha spicata plant is known as a popular flavoring ingredient in home food making. In the present study, M. spicata essential oil as a natural substance could successfully extend the shelf life and control Listeria monocytogenes in fresh minced camel meat stored at refrigerated temperature for 12 days of storage. M. spicata essential oil can be used as a replacement to synthetic preservatives as well as synthetic flavorings in minced camel meat.

  • interactions of ziziphora clinopodioides and Mentha spicata essential oils with chitosan and ciprofloxacin against common food related pathogens
    2016
    Co-Authors: Yasser Shahbazi, Nassim Shavisi
    Abstract:

    Abstract The aim of the present study was to evaluate the interactions of Ziziphora clinopodioides and Mentha spicata essential oils with chitosan and ciprofloxacin against common food-related pathogens ( Staphylococcus aureus , Bacillus subtilis , Bacillus cereus , Listeria monocytogenes , Salmonella typhimurium and Escherichia coli O157:H7). The chemical compositions of the essential oils were identified by gas chromatography coupled with mass spectrometer detector (GC–MS). The checkerboard method was used to examine the antibacterial activities of combinations of the essential oils, chitosan and ciprofloxacin by means of the fractional inhibitory concentration indices (FICI). Carvacrol (65.22%), thymol (19.51%), p- cymene (4.86%) and ɣ -terpinene (4.63%) were the main chemical components of Z . clinopodioides essential oil. The most abundant constituents of M . spicata essential oil were carvone (78.76%), limonene (11.50%) and β -bourbonene (11.23%). Based on an overall consideration of antibacterial activities, the synergetic activities were found in majority of combinations against tested microorganisms. No indifference and antagonism activity was observed for any of the combinations designed. According to the results of the present study, Z . clinopodioides essential oil in combination with M . spicata essential oil and chitosan could be considered as practical potential strong antimicrobials in food products.

  • chemical composition and in vitro antibacterial activity of Mentha spicata essential oil against common food borne pathogenic bacteria
    2015
    Co-Authors: Yasser Shahbazi
    Abstract:

    The aim of the present study was to investigate chemical composition and antibacterial activity of essential oil from the leaf of Mentha spicata plant against common food-borne pathogenic bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7). Chemical composition of the essential oil was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The antibacterial activity of the essential oil was evaluated by broth microdilution method and agar disk diffusion assay. According to the result of GC-MS analysis, 18 components were identified, accounting for 99.89% of the whole essential oil. The main components were carvone (78.76%), limonene (11.50%), β-bourbonene (11.23%), cis-dihydrocarveol (1.43%), trans-caryophyllene (1.04%), menthone (1.01%), menthol (1%), and terpinen-4-ol (0.99). The essential oil exhibited moderate level of antibacterial activity against all test microorganisms. In general, Gram-positive bacteria were more susceptible to M. spicata essential oil than Gram-negative bacteria. L. monocytogenes was the most sensitive of the microorganisms to the antibacterial activity of M. spicata essential oil (inhibition zone = 22 mm and MIC and MBC = 2.5 µL/mL). Based on our results, the essential oil of M. spicata plant collected from Kermanshah province, west of Iran, has a potential to be applied as antibacterial agent.

Mohaddese Mahboubi - One of the best experts on this subject based on the ideXlab platform.

  • Mentha spicata L. essential oil, phytochemistry and its effectiveness in flatulence
    2018
    Co-Authors: Mohaddese Mahboubi
    Abstract:

    Abstract Flatulence as the continuous feeling of abdominal distension is equal to “Nafkh” in Iranian Traditional Medicine. Nafkh is believed to derive from the amount of stomach temperature, humidity of food or abnormal humidity in digestive tract and their interactions. Mentha spicata as cool and spicy plant with astringent and digestive property is recommended for treatment of flatulence. The information was extracted from accessible international databases, traditional books, electronic resources, and unpublished data. M. spicata essential oil with main component of carvone has potency for treatment of flatulence related to indigestion, cesarean section and dysmenorrhea. Also, it can reduce the pain severity during the colonoscopy or dysmenorrheal conditions. No hazardous effects were reported for M. spicata essential oil, if it is used in proper dosages. M. spicata essential oil can be applied for other intestinal complaints with pain and flatulence such as Irritable Bowel Syndrome (IBS) that needs more deep clinical trials for demonstrating its potential.

  • Mentha spicata as natural analgesia for treatment of pain in osteoarthritis patients
    2016
    Co-Authors: Mohaddese Mahboubi
    Abstract:

    Osteoarthritis, as the major cause of chronic musculoskeletal pain, impacts people aged 45 and above. The first line analgesic treatments have reported minimal short term effects. The use of essential oils as pain killer has increased, recently. Mentha spicata, or spearmint essential oil is famous due to its anti-flatulence effects, but one less known biological activity of spearmint is its analgesic activity. The aim of our study was to confirm the analgesic effects of M. spicata essential oil. In this review, we evaluated the articles on analgesic activities of M. spicata essential oil from different relevant databases (PubMed, Science Direct, Wiley, Taylor & Francis, and Springer) without limitation up to April 30, 2016. Different animal studies have reported the analgesic effects of M. spicata essential oil and its main abundant compounds such as carvone, limonene and menthol, also, the efficacy and safety of spearmint oil in reducing of pain severity were confirmed in osteoarthritis patients. In spite of the beneficial effects of spearmint oil in reducing of pain, other large clinical trials are required to confirm the efficacy and safety of M. spicata oil.

Sushil Kumar - One of the best experts on this subject based on the ideXlab platform.

  • nimin and Mentha spicata oil as nitrification inhibitors for optimum yield of japanese mint
    2002
    Co-Authors: D D Patra, Mohammed Anwar, Sukhmal Chand, Usha Kiran, D K Rajput, Sushil Kumar
    Abstract:

    In order to improve nitrogen utilization efficiency of crops, which seldom exceeds 50%, numerous synthetic chemicals have been examined by several workers, for inhibition of either urea hydrolysis or nitrification in soils. However, for nitrification inhibitors to be popular in developing countries it must be cost effective and biodegradable. Field experiments were conducted for two years (1997–98) to evaluate the performance of two natural products, Mentha spicata oil and nimin (tetranortriterpinoids), an alcohol extract of Neem (Azadirachta indica Juss) as nitrification inhibitors. Prilled urea was coated with essential oil of Mentha spicata, nimin and a synthetic inhibitor dicyandiamide (control) at the rate of 1% on w/w basis and their effects on herb and essential oil yield and nutrient accumulation in Japanese mint (Mentha arvensis L.) was studied. The natural products significantly increased the herb and essential oil yield of mint compared to prilled urea applied without any coating material. The ...

  • Antimicrobial activity profiles of the two enantiomers of limonene and carvone isolated from the oils of Mentha spicata and Anethum sowa
    2002
    Co-Authors: Aggarwal K. K., Khanuja S. P. S., Ahmad Ateeque, Santha Kumar T. R., Gupta, Vivek K., Sushil Kumar
    Abstract:

    The antimicrobial activity of the essential oils of Mentha spicata L. and Anethum sowa Roxb. (Indian dill) were studied. The major chemical constituents of the hydrodistilled essential oils and their major isolates from cultivated M. spicata and A. sowa were identified by IR, 1H- and 13C-NMR and GC: (S)-(-)-limonene (27.3%) and (S)-(-)-carvone (56.6%) (representing 83.9% of the spearmint oil) and (R)-(+)-limonene (21.4%), dihydrocarvone (5.0%), (R)-(+)-carvone (50.4%) and dillapiole (17.7%) (together 76.9% in Indian dill oil), respectively. In vitro bioactivity evaluation of the isolated oil components revealed that both the optical isomers of carvone were active against a wide spectrum of human pathogenic fungi and bacteria tested. (R)-(+)-limonene showed comparable bioactivity profile over the (S)-(-)-isomer. The activity of these monoterpene enantiomers was found to be comparable to the bioactivity of the oils in which they occurred

  • antimicrobial activity profiles of the two enantiomers of limonene and carvone isolated from the oils of Mentha spicata and anethum sowa
    2002
    Co-Authors: K K Aggarwal, S P S Khanuja, Ateeque Ahmad, T Santha R Kumar, Vivek Kumar Gupta, Sushil Kumar
    Abstract:

    The antimicrobial activity of the essential oils of Mentha spicata L. and Anethum sowa Roxb. (Indian dill) were studied. The major chemical constituents of the hydrodistilled essential oils and their major isolates from cultivated M. spicata and A. sowa were identified by IR, 1H- and 13C-NMR and GC: (S)-(−)-limonene (27.3%) and (S)-(−)-carvone (56.6%) (representing 83.9% of the spearmint oil) and (R)-(+)-limonene (21.4%), dihydrocarvone (5.0%), (R)-(+)-carvone (50.4%) and dillapiole (17.7%) (together 76.9% in Indian dill oil), respectively. In vitro bioactivity evaluation of the isolated oil components revealed that both the optical isomers of carvone were active against a wide spectrum of human pathogenic fungi and bacteria tested. (R)-(+)-limonene showed comparable bioactivity profile over the (S)-(−)-isomer. The activity of these monoterpene enantiomers was found to be comparable to the bioactivity of the oils in which they occurred. Copyright © 2001 John Wiley & Sons, Ltd.

Ary Gomes Da Silva - One of the best experts on this subject based on the ideXlab platform.

  • antioxidant and antibacterial activities and composition of brazilian spearmint Mentha spicata l
    2013
    Co-Authors: Rodrigo Scherer, Mayara Fumiere Lemos, Mariana Fumiere Lemos, Gesika Coimbra Martinelli, Joao Damasceno Lopes Martins, Ary Gomes Da Silva
    Abstract:

    Abstract Antioxidant and antibacterial activities and the composition of Brazilian spearmint ( Mentha spicata ) extracts were evaluated. They were obtained by maceration with methanol, acetone, and dichloromethane, and the essential oil was obtained by hydrodistillation. The antioxidant activity was determined by antioxidant activity index (AAI), and the antimicrobial activity was evaluated by the diffusion method and by determination of minimum inhibitory concentration against Staphylococcus aureus and Escherichia coli . Phenolic compounds were determined by the Folin–Cioucalteu method, and the essential oil composition was identified by GC/MS. The methanolic extract showed a higher content of total phenolic compounds and stronger antioxidant activity, while only the essential oil showed antibacterial activity. The major compounds of the essential oil were carvone (67%), limonene (14.3%), muurolene (2.3%), and myrcene (2.1%).

Tuhepaly, Hapsyah Fajria - One of the best experts on this subject based on the ideXlab platform.

  • Pengaruh Perubahan Kadar Flavonoid pada Penyimpanan Ekstrak Etanol Daun mint (Mentha spicata) Pada Potensinya Sebagai Insektisida terhadap Kecoa (Nauphoeta cinerea)Dengan metode semprot.
    2018
    Co-Authors: Tuhepaly, Hapsyah Fajria
    Abstract:

    Kecoa (Nauphoeta cinerea) serangga yang berperan sebagai vektor dari berbagai penyakit yang menyerang manusia.Diperlukan insektisida yang diantaranya mencakup jenis insetisida nabati.Daun mint (Mentha spicata)memiliki kandungan zat aktif seperti flavonoid dan tannin yang dapat berpotensi sebagai insektisida terhadap kecoa.Penlitian terdahulu telah membuktikan bahwa ekstrak daun mint memiliki efek insektisida terhadap kecoa dengan konsentrasi 40%.Penelitian ini bertujuan mengetahui pengaruh perubahan kadar flavonoid pada penyimpanan ekstrak etanol daun mint terhadap potensinya sebagai insektisida kecoa dengan metode semprot.Penelitian ini menggunakan metode eksperimental laboratoris. Sampel menggunakan kecoa dengan konsentrasi ekstrak etanol daun mint yang digunakan adalah 40% yang akan dibagi dalam 5 waktulama penyimpanan sebagai berikut: hari ke-1 ke-2 ke-3 ke-4,dan ke-5.Penelitian dilakukan dengan menyemprotkan esktrak etanol daun mint pada kotak kaca yang telah berisi 10 ekor kecoa.Analisis data dengan uji One-Way ANOVA menunjukkan pengaruh signifikan antara lama penyimpanan ekstrak etanol daun mint (Mentha spicata) dengan potensinya sebagai insektisida(p =0,000). Uji post hocTukey HSD ada perbedaan yang signifikan antara potensi ekstrak pada hari pertama dengan penurunan potensi pada hari ke-4 (p=0.001).Uji korelasi Pearson menunjukkan (p=0,000) dengan koefisien korelasi sebesar -0,941 mengindikasikan hubungan yang cukup dan berbanding٨ terbalik antara lama waktu penyimpanan dengan potensi ekstrak etanol daun mint Uji regresi linier menunjukkan pengaruh signifikan antara perubahan kadar flavonoid dengan jumlah kematian kecoa ( p = 0,000). Kesimpulan penelitian ini terdapat hubungan signifikan antara lama penyimpanan ekstrak etanol daun mint 40% selama 5 hari dengan potensinya sebagai insektisida terhadap kecoa yang dimulai pada hari ke-4 dan pengaruh perubahan flavonoid dengan jumlah kematian kecoa