The antimicrobial activity of mint flavour in candies, chocolates and food supplements

The qualitative and quantitative composition of isolated mint flavour distillates in 45 commercially available mint flavoured candies, chocolates and food supplements were studied using GC-MS. The yields of flavour distillates varied from 11.2 to 847.2 mg/100 g. The most abundant flavour compounds were limonene, menthone, menthol, menthofuran, isomenthone, neomenthol, menthyl acetate and 1,8-cineol.

The antimicrobial activity of four candy flavour distillates were tested by agar dilution method. Bacterial strains chosen in the present study were those commonly used in microbial sensitivity tests. Gram-negative bacteria was represented by Yersinia ruckeri. Gram-positive bacteria were Bacillus cereus, Bacillus subtilis, Bacillus pumilus and Micrococcus luteus. The flavour distillates were tested at a concentration 10.0% (v/v) in n-hexane. Commercial peppemint (Mentha x piperita L.) oil served as the positive control (zones of inhibition 10, 18, 15, 15, 15 mm, respectively). All the flavour distillates showed antimicrobial activity against the tested bacteria. The strongest bacteriostatic and bactericidal effect was observed on B. cereus and B. subtilis (zones of inhibition respectively 14 – 21 and 10 – 21 mm). All the tested distillates were bactericidal against Y. ruckeri.

The present study shows that commonly used mint flavour in candies, chocolates and food supplements not only possesses the food additive purpose. Instead it may also serve as a health promoting antimicrobial agent in the product. This is in agreement with our earlier study on peppermint teas and their effect on common respiratory tract pathogen Chlamydia pneumoniae [1].

References:

[1] Kapp K, Hakala E, Orav A, Pohjala L, Vuorela P, Püssa T, Vuorela H, Raal A. Commercial peppermint (Mentha x piperita L.) teas: Antichlamydial effect and polyphenolic composition. Food Res Inter 2013, 53: 758 – 766