Composition and Antibacterial Effect of Mint Flavorings in Candies and Food Supplements.
Journal
Planta medica
ISSN: 1439-0221
Titre abrégé: Planta Med
Pays: Germany
ID NLM: 0066751
Informations de publication
Date de publication:
Oct 2020
Oct 2020
Historique:
pubmed:
5
5
2020
medline:
21
10
2020
entrez:
5
5
2020
Statut:
ppublish
Résumé
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 Marcusson's 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
Substances chimiques
Anti-Bacterial Agents
0
Plant Extracts
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1089-1096Subventions
Organisme : Academy of Finland/grant no. 272266
ID : Pia Vuorela
Organisme : Academy of Finland/grant no. 277001
ID : Päivi Tammela
Organisme : FinPharma Doctoral Programme
ID : Karmen Kapp
Informations de copyright
Thieme. All rights reserved.
Déclaration de conflit d'intérêts
The authors declare that they have no conflict of interest.