Plants of Genus Mentha: From Farm to Food Factory
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 phen...
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doaj-52ce898536f2463885a2265e519e93852020-11-25T00:54:46ZengMDPI AGPlants2223-77472018-09-01737010.3390/plants7030070plants7030070Plants of Genus Mentha: From Farm to Food FactoryBahare Salehi0Zorica Stojanović-Radić1Jelena Matejić2Farukh Sharopov3Hubert Antolak4Dorota Kręgiel5Surjit Sen6Mehdi Sharifi-Rad7Krishnendu Acharya8Razieh Sharifi-Rad9Miquel Martorell10Antoni Sureda11Natália Martins12Javad Sharifi-Rad13Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran 1983963113, IranDepartment of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, SerbiaDepartment of Pharmacy, Faculty of Medicine, University of Niš, Boulevard Dr Zorana Đinđića 81, 18000 Niš, SerbiaDepartment of Pharmaceutical Technology, Avicenna Tajik State Medical University, Rudaki 139, Dushanbe 734003, TajikistanInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, 90-924 Łódź, PolandInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, 90-924 Łódź, PolandMolecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, Centre of Advanced Study, University of Calcutta, 35, Ballygunge Circular Road, Kolkata 700019, IndiaDepartment of Medical Parasitology, Zabol University of Medical Sciences, Zabol 61663335, IranMolecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, Centre of Advanced Study, University of Calcutta, 35, Ballygunge Circular Road, Kolkata 700019, IndiaZabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol 61615585, IranDepartment of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepcion, Concepcion, 4070386 VIII-Bio Bio Region, ChileResearch Group on Community Nutrition and Oxidative Stress and CIBEROBN (Physiopathology of Obesity and Nutrition), University of Balearic Islands, 07122 Palma de Mallorca, SpainFaculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, PortugalPhytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran 11369, IranGenus 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.http://www.mdpi.com/2223-7747/7/3/70Mentha genusessential oilchemotypesplant extractsculture conditionsfood preservativesantimicrobials |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Bahare Salehi Zorica Stojanović-Radić Jelena Matejić Farukh Sharopov Hubert Antolak Dorota Kręgiel Surjit Sen Mehdi Sharifi-Rad Krishnendu Acharya Razieh Sharifi-Rad Miquel Martorell Antoni Sureda Natália Martins Javad Sharifi-Rad |
spellingShingle |
Bahare Salehi Zorica Stojanović-Radić Jelena Matejić Farukh Sharopov Hubert Antolak Dorota Kręgiel Surjit Sen Mehdi Sharifi-Rad Krishnendu Acharya Razieh Sharifi-Rad Miquel Martorell Antoni Sureda Natália Martins Javad Sharifi-Rad Plants of Genus Mentha: From Farm to Food Factory Plants Mentha genus essential oil chemotypes plant extracts culture conditions food preservatives antimicrobials |
author_facet |
Bahare Salehi Zorica Stojanović-Radić Jelena Matejić Farukh Sharopov Hubert Antolak Dorota Kręgiel Surjit Sen Mehdi Sharifi-Rad Krishnendu Acharya Razieh Sharifi-Rad Miquel Martorell Antoni Sureda Natália Martins Javad Sharifi-Rad |
author_sort |
Bahare Salehi |
title |
Plants of Genus Mentha: From Farm to Food Factory |
title_short |
Plants of Genus Mentha: From Farm to Food Factory |
title_full |
Plants of Genus Mentha: From Farm to Food Factory |
title_fullStr |
Plants of Genus Mentha: From Farm to Food Factory |
title_full_unstemmed |
Plants of Genus Mentha: From Farm to Food Factory |
title_sort |
plants of genus mentha: from farm to food factory |
publisher |
MDPI AG |
series |
Plants |
issn |
2223-7747 |
publishDate |
2018-09-01 |
description |
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. |
topic |
Mentha genus essential oil chemotypes plant extracts culture conditions food preservatives antimicrobials |
url |
http://www.mdpi.com/2223-7747/7/3/70 |
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