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Chemical Composition, Antibacterial and Antioxidant Effect of Salvia Officinalis, Mentha Piperita and Mentha Longifolia
Hashemi, M, Amin Zare, M, Naghibi, S, Raeisi, M, Hasanzad Azar, H,
Volume 9, Issue 3 (9-2015)
Abstract

Abstract

Background and Objective: The aim of this study was to evaluate chemical composition, antibacterial and antifungal effect and antioxidant property of Salvia officinalis, Mentha piperita and Mentha Longifolia.

Material and Methods: At first, chemical analysis of essential oils was determined using GC/MS. Then the antibacterial and antifungal effect of tested essential oils on L. monocytogenes, S. aureus, S. typhimurium and E. coli and two fungal strains including A. niger and A. flavus were determined using disk diffusion agar and broth microdilution methods.  The antioxidant property of essential oils was evaluated using DPPH assay.

Results: Linalool (14.38%), l. menthone (19.03%) and δ-terpinene (21.78%) were the major components of Salvia officinalis, Mentha piperita and Mentha Longifolia, respectively. all tested essential oils had antibacterial effect on foodborne pathogens, which was comparable with tetracycline’s effect. In addition, all essences had appropriate antioxidant potential compared with BHT.

Conclusion: based on the results, Salvia officinalis, Mentha piperita and Mentha Longifolia can be introduced as appropriate natural preservatives.

Keywords: Salvia officinalis; Mentha piperita; Mentha Longifolia, Antibacterial Agents.


Chemical Composition and Antibacterial and Antioxidant Properties of Essential Oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita
Mojtaba Raeisi , Fatemeh Ghorbani Bidkorpeh , Mohammad Hashemi , Bektas Tepe , Zahra Moghaddam , Masoud Aman Mohammadi, Seyyed Mohammad Ali Noori ,
Volume 13, Issue 2 (3-2019)
Abstract
ABSTRACT
             Background and objectives: Utilization of essential oils instead of chemical preservatives has received significant attention in recent years. The present study aims to evaluate chemical composition and antibacterial and antioxidant properties of essential oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita.
             Methods: Chemical profile of the essential oils was analyzed by gas chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods were used to evaluate the antibacterial properties of the essential oils. Total phenolic content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were carried out to determine the antioxidant properties.
             Results: Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of A. dracunculus. The main components of the essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%). The essential oils of M. piperita and Z. multiflora showed greater antimicrobial effects. Moreover, Z. multiflora showed the greatest antioxidant activity among the essential oils. The total phenolic content of Z. multiflora was 228.14±0.45 mg gallic acid equivalent/g.
             Conclusion: Given their favorable antioxidant and antimicrobial properties, the essential oils of Z. multiflora, A. deracunculus and M. piperita can be used as natural food preservatives.
             Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.   

Effects of Piper guineense (African Black Pepper) Seeds on Lipid Profile, Renal Function Parameters, and Antioxidant Status of Cavia porcellus
Mark Aihiokhai, Augustine Okpiabhele,
Volume 16, Issue 5 (9-2022)
Abstract
Background and objectives: Piper guineense (African black pepper) is a widely consumed spice in some parts of Central and Western Africa, especially Nigeria, due to its nutritional and medicinal properties. This study investigated biochemical effects of extract of P. guineense seeds on lipid profile, renal function parameters, and antioxidant status of Cavia porcellus.
Methods: Forty guinea pigs (weighing 200–300g) were equally divided into a control group and three experimental groups. Animals in the control group received 1 mL of distilled water daily for 28 days, while animals in the experimental groups 1, 2, and 3 received 0.5 mL of distilled water along with 10, 20, and 20 mg/100 g body weight powered seeds daily for 28 days.
Results: Phytochemical studies revealed the presence of flavonoids, alkaloids, tannins, saponins, and calcium. The median lethal oral dose of the aqueous extract of P. guineense seeds was greater than 5,000 mg/kg, indicating a high degree of safety. The extract at dose of 30 mg/100 g body weight had the most beneficial effects on lipid profile, renal function parameters, and antioxidant status of guinea pigs when compared with other groups.
Conclusion: Given the beneficial effects of P. guineense on lipid profile and renal function parameters, the plant can be incorporated in daily diets to ensure receiving adequate amount of essential vitamins, phytochemicals, and other nutrients present in the plant.
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