TY - JOUR
T1 - Plants of genus Mentha
T2 - From farm to food factory
AU - Salehi, Bahare
AU - Stojanović-Radić, Zorica
AU - Matejić, Jelena
AU - Sharopov, Farukh
AU - Antolak, Hubert
AU - Kręgiel, Dorota
AU - Sen, Surjit
AU - Sharifi-Rad, Mehdi
AU - Acharya, Krishnendu
AU - Sharifi-Rad, Razieh
AU - Martorell, Miquel
AU - Sureda, Antoni
AU - Martins, Natália
AU - Sharifi-Rad, Javad
N1 - Publisher Copyright:
© 2018 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2018/1/1
Y1 - 2018/1/1
N2 - Genus Mentha, a member of Lamiaceae family, encompasses a series of species used on an industrial scale and with a well-described and developed culture process. Extracts of this genus are traditionally used as foods and are highly valued due to the presence of significant amounts of antioxidant phenolic compounds. Many essential oil chemotypes show distinct aromatic flavor conferred by different terpene proportions. Mint extracts and their derived essential oils exert notable effects against a broad spectrum of bacteria, fungi or yeasts, tested both in vitro or in various food matrices. Their chemical compositions are well-known, which suggest and even prompt their safe use. In this review, genus Mentha plant cultivation, phytochemical analysis and even antimicrobial activity are carefully described. Also, in consideration of its natural origin, antioxidant and antimicrobial properties, a special emphasis was given to mint-derived products as an interesting alternative to artificial preservatives towards establishing a wide range of applications for shelf-life extension of food ingredients and even foodstuffs. Mentha cultivation techniques markedly influence its phytochemical composition. Both extracts and essential oils display a broad spectrum of activity, closely related to its phytochemical composition. Therefore, industrial implementation of genus Mentha depends on its efficacy, safety and neutral taste.
AB - Genus Mentha, a member of Lamiaceae family, encompasses a series of species used on an industrial scale and with a well-described and developed culture process. Extracts of this genus are traditionally used as foods and are highly valued due to the presence of significant amounts of antioxidant phenolic compounds. Many essential oil chemotypes show distinct aromatic flavor conferred by different terpene proportions. Mint extracts and their derived essential oils exert notable effects against a broad spectrum of bacteria, fungi or yeasts, tested both in vitro or in various food matrices. Their chemical compositions are well-known, which suggest and even prompt their safe use. In this review, genus Mentha plant cultivation, phytochemical analysis and even antimicrobial activity are carefully described. Also, in consideration of its natural origin, antioxidant and antimicrobial properties, a special emphasis was given to mint-derived products as an interesting alternative to artificial preservatives towards establishing a wide range of applications for shelf-life extension of food ingredients and even foodstuffs. Mentha cultivation techniques markedly influence its phytochemical composition. Both extracts and essential oils display a broad spectrum of activity, closely related to its phytochemical composition. Therefore, industrial implementation of genus Mentha depends on its efficacy, safety and neutral taste.
KW - Antimicrobials
KW - Chemotypes
KW - Culture conditions
KW - Essential oil
KW - Food preservatives
KW - Mentha genus
KW - Plant extracts
UR - https://www.scopus.com/pages/publications/85054416569
U2 - 10.3390/plants7030070
DO - 10.3390/plants7030070
M3 - Artículo de revisión
AN - SCOPUS:85054416569
SN - 2223-7747
VL - 7
JO - Plants
JF - Plants
IS - 3
M1 - 70
ER -