Antimicrobial effects of the phenolic compounds of Mentha piperita L on Streptococcus thermophilus and Lactobacillus bulgaricus and impacts on the quality of an alicament steamed yoghurt

2022 ◽  
Vol 11 (6) ◽  
pp. 646-666
Author(s):  
Ouiza Ait Chabane ◽  
Djamal Ait Saada ◽  
Sara Bensoula ◽  
Mouna Moulay ◽  
Ismahene Ghomri ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Lactobacillus Bulgaricus ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Hydroethanolic Extract

This study contributes to the evaluation of the antibacterial effect of hy-droethanolic extract of peppermint (Mentha piperita L.) rich in phenolic compounds on the growth of reference bacterial strains Streptococcus ther-mophilus (ATCC19258) and Lactobacillus bulgaricus (ATCC11842) as well as the consequences of its addition at a dose of 6% on the quality of a steamed yoghurt. The phenolic compounds of peppermint collected in Algeria were extracted from the ground leaves of the plant in a hydroethanolic solution. The antimicrobial activity of peppermint extract and the quality of yoghurt were assessed by the following measures: bacterial growth test, disc diffu-sion test, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), pH, acidity, viscosity and the organoleptic tests (taste, odor, color and freshness). The results revealed that hydroethanolic extract of M. piperita L. had 25 mg GAE/ml of extract of total phenolic compound and a content of 8.28 mg QE/ml of extract of flavonoids. This extract had a bactericidal against S. thermophilus and a bacteriostatic inhibitory effect against L. bulgaricus. The addition of phenolic compounds of M. piperita L. at 154.02 mg GAE/100ml significantly reduced (p<0.05) acidity, viscosity, and the germ increase of S. thermophilus and L. bulgaricus in steamed yogurt prepared with 6% of hydroethanolic extract of the studied plant compared to the control. However, the fermented milk treated with the 6% of pepper-mint extract was very well appreciated by the tasting jury, just like the yo-ghurt control.

Growth of lactic ferments and sensory quality of a functional fermented milk based on pulp and seeds of Citrullus colocynthis

2019 ◽  
Vol 8 (6) ◽  
pp. 235-247
Author(s):  
Soraya Djebara ◽  
Insaf Fatima Zohra Mansour ◽  
Fatima Zohra Elkadi ◽  
Fatima Zohra Sarsar ◽  
Amina Imene Benali ◽  
...  
Keyword(s):  
Functional Food ◽  
Health Effect ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Citrullus Colocynthis ◽  
Anal Ysis ◽  
Ph Values ◽  
Seed Extracts

The general objective of this work was to open perspectives for the use of health effect plants in industrial, domestic or artisan food formulas. This work involves incorporating Citrullus colocynthis at different rates into the milk and designing a yoghurt functional food. For this purpose, the chemical composition and the antioxidant capacity of the pulp and seeds of C. colo- cynthis were determined. Biochemical analyzes showed the importance of sugars (11.31 ± 1.08%) of fat (18.90 ± 0.78%) and proteins (13.58 ± 0.52%) in the seeds compared to the pulp. The polyphenols and avonoids of the methanolic and ethanolic seed extracts were quan ta vely greater than in the pupa. However, the an radical ac vi es were doses dependent and less important in the seeds than in the pulp. The pH values obtained indicate a more pronounced acidi ca on in the milk supplemented with seed powder (PGCco). The enumera on of lactic ferments Lactobacillus bulgaricus and Streptococcus thermophilus on milk medium supplemented with PGCco showed, contrary to the medium containing the pulp powder (PPCco), growth greater than that of the control from T4h (P <0.05). The sensory anal- ysis of yogurt-type fermented milk using classi ca on and triangular tests showed that the bi erness of the PGCco-based product was no ceable from 0.5g / 100ml while that of the PPCco product at 0.2g / 100ml. The associa- on probio c-an oxidants was compa ble and argues in favor of the design of a functional food with healing properties.

scholarly journals Impact of Foliar Application of Amino Acids on Total Phenols, Phenolic Acids Content of Different Mints Varieties under the Field Condition

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 599
Author(s):  
Živilė Tarasevičienė ◽  
Aloyzas Velička ◽  
Aurelija Paulauskienė
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Foliar Application ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Individual Response ◽  
Total Phenols ◽  
Wide Range

Phenolic compounds have a number of benefits to human health and can be used as preventive compounds for the development of some chronic diseases. Mentha plants are not only a good source of essential oils, but also contain significant levels of wide range of phenolic compounds. The aim of this research was to investigate the possibility to increase phenols content in Mentha plants under the foliar application with L-phenylalanine, L-tryptophan, L-tyrosine at two concentrations (100 mg L−1 and 200 mg L−1) and to create preconditions for using this plant for even more diverse purposes. Quantitative and qualitative analyses of phenols in mints were performed by HPLC method. Foliar application of amino acids increased the total phenol content from 1.22 to 3.51 times depending on the treatment and mint variety. The most pronounced foliar application to total phenols content was tryptophane especially in Mentha piperita “Swiss”. Mentha piperita “Swiss” was affected most by foliar application and the amount of total phenolic acids depending on the treatment ranged from 159.25 to 664.03 mg 100 g−1 (DW), respectively, non-sprayed and sprayed with tryptophane 100 mg L−1. Our results suggest that the biophenol content varies according to such factors as foliar application and variety, and every single mint variety has individual response to different applications of amino acids.

scholarly journals Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka

2016 ◽  
Vol 7 (5) ◽  
pp. 97-101 ◽  
Author(s):  
JGS Ranasinghe ◽  
WTR Perera
Keyword(s):  
Sri Lanka ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Viable Count ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Medical Sciences ◽  
Ph Change ◽  
Ph Values ◽  
The Stability

Aims and Objectives: Common starter cultures found in fermented milk products are Lactobacillus bulgaricus and Streptococcus thermophilus. The viability of these bacteria is important in order to gain health benefits. It is important to investigate the stability of commercially available yogurts with respect to starter cultures and the quality.Materials and Methods: Yogurt samples were collected from highly marketed different brands designated as A, B, C, D, E, F, G and H from different areas from Sri Lanka. MRS and M17 agar were used to enumerate L. bulgaricus and S. thermophilus respectively and a pH change was measured.Results: The pH values decreased significantly and only two of these products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the shelf life. All products showed the highest number of S. thermophilus.Conclusion: The pH of the yoghurts significantly change with the storage. For optimum benefits, the yogurt products should be consumed within seventh to fourteenth day from its manufacturing date. Only two of the yoghurt products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the expiry.Asian Journal of Medical Sciences Vol.7(5) 2016 97-101

scholarly journals Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

OENO One ◽  
2018 ◽  
Vol 52 (4) ◽  
Author(s):  
Rubén DEL BARRIO GALÁN ◽  
Cristina ÚBEDA ◽  
Mariona GIL ◽  
Nathalie SIECZKOWKI ◽  
Álvaro PEÑA
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Contact Time ◽  
Total Phenolic ◽  
White Wines ◽  
Aging Period ◽  
Time Period ◽  
Bottle Aging ◽  
Physical And Chemical Quality

Aim: The aims of this study were to (i) study the effect of different application dosages of a commercial specific inactivated dry yeast (SIDY) on several compounds (polysaccharides, phenolic and volatile compounds) and attributes (color parameters) related to the quality of white wines, and (ii) acquire better knowledge about the use of different dosages of SIDY in white wines with the objective to improve their quality.Methods and results: Three different dosages were applied (10, 20 and 40 g hL-1). Treated wines were followed after a contact time period of two months and after a bottle aging period of three months. Total phenolic content, color intensity, CIELab coordinates, polysaccharides, low molecular weight phenolic compounds and volatile compounds were evaluated.Conclusions: Higher dosages of this SIDY resulted in a greater release of polysaccharides into the wine. In parallel, a positive effect on the reduction or prevention of wine oxidation was observed due to the interaction with certain phenolic compounds. The application of the highest dosage seems to lead to an adsorption or retention effect of the major identified volatile compounds. This effect seems to be more evident after the contact time period than after the bottle storage period.Significance and impact of the study: This study can contribute to improve our knowledge on how applying different dosages of SIDY affects the physical and chemical quality of white wines.

scholarly journals Total phenolic content (TPC) and quality of herbal lassi fortified with Turmeric (Curcuma longa) extract

2018 ◽  
Author(s):  
Soma Maji ◽  
Pinaki R. Ray ◽  
Pijush K. Ghatak ◽  
Chaitali Chakraborty
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Curcuma Longa ◽  
Fermented Milk ◽  
Herbal Extract ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Total Phenolic ◽  
Turmeric Extract ◽  
Double Beam

Lassi, a popular curd based traditional fermented milk beverage of India. Lassi was prepared from standardized cow milk curd using 1% commercial yoghurt culture containing Streptococcus thermophilus and Lactobacillus bulgaricus. Maximum concentration of herbal extract added during processing of herbal lassi was optimized with Turmeric (Curcuma longa) @ 1% (v/v) in lassi on the basis of sensory evaluation. Total phenolic content (TPC) of turmeric extract based herbal lassi was also evaluated. TPC of the turmeric based herbal lassi was measured as Gallic Acid Equivalent (GAE) using a double beam UV- visible spectrophotometer at 765 nm. The TPC of the turmeric extract fortified lassi was found to be 0.226±0.001mg of GAE/g and differed significantly (P less than 0.05) with the control lassi (without any herbal extract) which showed a TPC of 0.124±.001 mg of GAE/g. Turmeric lassi was found having high phenolic content with good sensory property and found acceptable up to 9 days when stored at 7±2 0C in a glass bottle.

scholarly journals PENGARUH SUHU DAN PENAMBAHAN BAHAN ABRASIVE KULIT ARI BIJI KAKAO TERHADAP KARAKTERISTIK KRIM BODY SCRUB

2019 ◽  
Vol 7 (3) ◽  
pp. 417
Author(s):  
Anak Agung Gede Rai Giri Natha ◽  
A.A.P. Agung Suryawan Wiranatha ◽  
Sri Mulyani
Keyword(s):  
Phenolic Compounds ◽  
Heating Temperature ◽  
Block Design ◽  
Characteristic Temperature ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Cocoa Beans ◽  
Randomized Block Design

The aims of this study were: 1) to determine the effect of temperature and the addition of abrasive ingredients on the epidermis of cocoa beans to the characteristics of body scrub creams, and  2) to obtain temperature and the addition of abrasive ingredients to the epidermis of cocoa beans to produce the best characteristic body scrub cream, and 3)  how the quality of body scrub cream changes during storage. The experimental design used in this study was a factorial randomized block design, which consisted of 2 factors. The first factor was the heating temperature which consists of two levels, namely temperature of 65 °C and 75 °C. The second factor was the addition of abrasive materials which consists of three levels namely 3 percent, 6 percent and 9 percent. All treatments were grouped into 3 groups to obtain 18 experimental units. The data obtained were analyzed by variance and  the Duncan test. The best result of body scrub cream is the treatment of heating temperature 65°C and the addition of powder epidermis of cocoa beans 9 percent  with the characteristics of pH 5.53, viscosity of 36,627 cp, content of phenolic compounds 21.631 mg GAE/g, aroma 5.85 and passions 5.55. pH, viscosity and total phenolic compounds are stable up to 6 weeks of storage. Keywords : epidermis of cocoa beans, body scrub, characteristic, temperature, addition of abrasives

scholarly journals Germinated Riceberry Rice Enhanced Protocatechuic Acid and Vanillic Acid to Suppress Melanogenesis through Cellular Oxidant-Related Tyrosinase Activity in B16 Cells

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 247 ◽  
Author(s):  
Teerapat Rodboon ◽  
Seiji Okada ◽  
Prasit Suwannalert
Keyword(s):  
Phenolic Compounds ◽  
Vanillic Acid ◽  
Protocatechuic Acid ◽  
Inhibitory Effect ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Mushroom Tyrosinase ◽  
Tyrosinase Inhibition ◽  
Dose Dependent

The anti-melanogenic bioactivities of phytophenolic compounds have been well recognized. Riceberry rice contains a rich source of phenolic compounds that act as melanin inhibitors through their antioxidant and anti-tyrosinase properties. Germination has been shown to be an effective process to improve targeted phenolic compounds. In this study, germinated riceberry rice extract was tested for antioxidant activity. Total phenolic content was determined while the tyrosinase inhibitory effect was screened by the in vitro mushroom tyrosinase assay. Cytotoxicity of germinated riceberry rice extract was investigated in B16 cells before evaluating its activities on cellular tyrosinase, melanogenesis, melanin excretion, morphological appearance, and cellular oxidants. Germinated riceberry rice extract showed increased potency of antioxidants and was also twice as effective for mushroom tyrosinase inhibition when compared with ungerminated riceberry rice extract. In B16 cells, the extract inhibited cellular tyrosinase, melanogenesis, and cellular oxidants in a dose-dependent manner when compared with untreated cells. Germinated riceberry rice extract also displayed an effect on B16 cells morphology by reducing the number of melanin- containing cells and their dendriticity. Additionally, the germination of riceberry rice dominantly enhanced two phenolic acids, protocatechuic acid and vanillic acid, which have the potential for antioxidant-associated hyperpigmentation control. Thus, the restricted germination of riceberry rice tended to promote protocatechuic acid and vanillic acid, which dominantly displayed antioxidants and tyrosinase-related melanogenic inhibition.

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

2020 ◽  
pp. 623
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
And Storage

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

scholarly journals Post-Harvest Enhancing and Botrytis cinerea Control of Strawberry Fruits Using Low Cost and Eco-Friendly Natural Oils

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1246
Author(s):  
Doaa Y. Abd-Elkader ◽  
Mohamed Z. M. Salem ◽  
Doaa A. Komeil ◽  
Asma A. Al-Huqail ◽  
Hayssam M. Ali ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Botrytis Cinerea ◽  
Low Cost ◽  
Colour Change ◽  
Mentha Piperita ◽  
Chemical Quality ◽  
Strawberry Fruit ◽  
Post Harvest ◽  
Natural Oils

This work investigates an experimental study for using low-cost and eco-friendly oils to increase the shelf life of strawberry fruit. Three natural oils were used: (i) Eucalyptus camaldulensis var obtuse, (ii) Mentha piperita green aerial parts essential oils (EOs), and (iii) Moringa oleifera seeds n-hexane fixed oil (FO). Furthermore, a mixture of EOs from E. camaldulensis var obtusa and M. piperita (1/1 v/v) was used. The treated fruits were stored at 5 °C and 90% relative humidity (RH) for 18 days. HPLC was used to analyse the changes in phenolic compounds during the storage periods. The effects of biofumigation through a slow-release diffuser of EOs (E. camaldulensis var obtusa and M. piperita), or by coating with M. oleifera FO, were evaluated in terms of control of post-harvest visual and chemical quality of strawberry fruits. The post-harvest resistance of strawberry fruits to Botrytis cinerea fungal infection was also evaluated. As a result, the EO treatments significantly reduced the change in visual and chemical quality of strawberry fruit. Additionally, changes in the titratable acidity of moringa FO-coated strawberry fruits were delayed. EO treatments improved total soluble solids, total phenols, ascorbic acid, antioxidants and peroxidase. E. camaldulensis var obtusa and M. piperita (1/1 v/v) EO-vapour fruit exhibited a slower rate of deterioration, compared to other treatments in all tested, in two experiments. The lowest colour change (ΔE) was observed inthe fruit treated with E. camaldulensis var obtusa EO and M. oleifera FO. HPLC showed changes in phenolic compounds’ concentration, where p-coumaric acid, caffeic acid, gallic acid, ferulic acid and ellagic acid were mostly identified in the fruits treated with the oils. SEM examination confirmed the potential decrease in fungal growth as the fruits were treated with EOs. In conclusion, the treatment of EOs during different storage periods showed promising characterisations for strawberry fruit quality.

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