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Planta Med 2020; 86(15): 1089-1096
DOI: 10.1055/a-1158-1699
Biological and Pharmacological Activity
Original Papers

Composition and Antibacterial Effect of Mint Flavorings in Candies and Food Supplements[#]

Karmen Kapp
1   Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Finland
,
Anne Orav
2   Institute of Chemistry, Tallinn University of Technology, Estonia
,
Mati Roasto
3   Chair of Food Hygiene and Veterinary Public Health, Estonian University of Life Sciences, Estonia
,
Ain Raal
4   Institute of Pharmacy, Faculty of Medicine, University of Tartu, Estonia
,
Tõnu Püssa
3   Chair of Food Hygiene and Veterinary Public Health, Estonian University of Life Sciences, Estonia
,
Heikki Vuorela
1   Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Finland
,
Päivi Tammela
1   Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Finland
,
Pia Vuorela   †
1   Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Finland
› Author AffiliationsSupported by: Pia Vuorela Academy of Finland/grant no. 272266
Supported by: Päivi Tammela Academy of Finland/grant no. 277001
Supported by: Karmen Kapp FinPharma Doctoral Programme
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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

# In Honour of Em. o. Univ. Prof. Mag. pharm. Dr. Wolfgang Kubelka on the occasion of his 85th birthday and in recognition of his outstanding contribution to natural product research.


† Deceased 1.10.2017.


Supporting Information

    Relative total content (%; w/w) and percentage composition (%) of mint flavoring hydrodistilled extracts, as well as retention indices of compounds, are available in Supporting information (Table 1S, sugar candies, pastilles, and food supplements; Table 2S, chocolates).

    Inhibition zones (mm) of reference substances and mint flavoring hydrodistilled extracts (10%; v/v in n-hexane) determined during preliminary susceptibility testing by agar diffusion method are available in Supporting information, Table 3S.

  • Supporting Information


Publication History

Received: 15 January 2020

Accepted: 07 April 2020

Article published online:
04 May 2020

© 2020. Thieme. All rights reserved.

Georg Thieme Verlag KG
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