Abstract
Mint flavorings are widely used in confections, beverages, and dairy products. For
the first time, mint flavoring composition of mint candies and food supplements (n = 45),
originating from 16 countries, as well as their antibacterial properties, was analyzed.
The flavorings were isolated by Marcussonʼs type micro-apparatus and analyzed by GC-MS.
The total content of the mint flavoring hydrodistilled extracts was in the range of
0.01 – 0.9%. The most abundant compounds identified in the extracts were limonene,
1,8-cineole, menthone, menthofuran, isomenthone, menthol and its isomers, menthyl
acetate. The antimicrobial activity of 13 reference substances and 10 selected mint
flavoring hydrodistilled extracts was tested on Escherichia coli and Staphylococcus aureus by broth dilution method. Linalool acetate and (−)-carvone, as most active against
both bacteria, had the lowest MIC90 values. (+)-Menthyl acetate, (−)-menthyl acetate, and limonene
showed no antimicrobial activity. Three of the tested extracts had antimicrobial
activity against E. coli and 8 extracts against S. aureus. Their summary antimicrobial activity was not always in concordance with the activities
of respective reference substances.
Key words
Mentha
-
Lamiaceae
- GC-MS - terpenoids -
Escherichia coli
-
Staphylococcus aureus
