PJB-2018-164
Antioxidant and antimicrobial activity of peppermint oil; evaluation of its preservative effect in bread
IMRAN PASHA
Abstract
Present paper investigates antimicrobial and antioxidant potential of Mentha piperita essential oil and evaluate its possible application as a natural compound in food preservation. Antioxidant activity determined in terms of total phenolic content (TPC) and DPPH free radical scavenging activity was found to be 641.01 mg GAE/100g and 62.6 µg/mL, respectively. Peppermint oil revealed maximum bacterial inhibition zones against Bacillus subtilis (28.50 mm), Staphylococcus aureus (21.83 mm), Listeria monocytogenes (17.83 mm), Escherchia coli (15.50 mm) and Salmonella typhi (9.50 mm). Present results showed MBC values against Bacillus subtilis and Staphylococcus aureus (6.25%), Escherichia coli and Listeria monocytogenes (12.5%) and Salmonella typhi (25.0%). Moreover, total phenolic content of bread was increased from 30.37 to 42.76 mg GAE/g after the addition of peppermint oil. Also, microbial examination have shown that bread containing peppermint essential oil indicated total bacterial count (290-245 cfu/g) and total fungal count (268-281 cfu/g). Based on these results, peppermint essential oil could be utilized as a promising source of natural antimicrobial agent in food preservation to control food spoilage pathogens.
To Cite this article:
Download
