EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C

The present study aims to evaluate the effect of essential oil from fresh leaves of Mentha spicata L. on the quality of mango puree in storage model food systems at 4°C and 25°C. The results of physico-chemical characterization of mango puree underlined its high nutritional potential, with carbohydr...

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Autores principales:	René G. DEGNON, Bertin A. GBAGUIDI, Edwige DAHOUENON-AHOUSSI, Mohamed SOUMANOU, Dominique C.K. SOHOUNHLOUE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	Mentha spicata L. plant extract chemical composition conservation Benin Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ab2ad4f44c794d11ace4af8ab5fcff62
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spelling	oai:doaj.org-article:ab2ad4f44c794d11ace4af8ab5fcff622021-12-02T19:27:22ZEFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C2068-66092559-6381https://doaj.org/article/ab2ad4f44c794d11ace4af8ab5fcff622017-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/512/490https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The present study aims to evaluate the effect of essential oil from fresh leaves of Mentha spicata L. on the quality of mango puree in storage model food systems at 4°C and 25°C. The results of physico-chemical characterization of mango puree underlined its high nutritional potential, with carbohydrates, carotenoids and vitamin C contents of 9.5±0.4%, 20.05±0.03 mg/100g and 21.03±0.05 mg/100g respectively. The microbiological analyses using taxonomic schemes primarily based on morphological characters of mycelium and conidia revealed that Aspergillus parasiticus, Fusarium versicolor and Mucor spp. were the most common fungi identified in mango puree in the southern Benin. Antifungal assay, performed by the agar diffusion assay, indicated that essential oil exhibited high antifungal activity against the growth of fungi. The minimal inhibitory concentration (MIC) of the essential oil was found to be 2.0 μL.mL-1for Aspergillus parasiticus and Fusarium versicolor; and 1.0 μL.mL-1 for Mucor spp. The chemical analysis of the oil made by GC/MS led to the identification of 35 components, characterized by carvone (67.5%), and limonene (12.0%) as major components. The results obtained during the evaluation of the microbiological, physico-chemical and sensorial characteristics of the mango puree stored by adding essential oil, revealed the high potential of the essential oil of Mentha spicata L. in food quality preservation. This essential oil offers a novel approach to the management of fruit derivate products during storage.René G. DEGNONBertin A. GBAGUIDIEdwige DAHOUENON-AHOUSSIMohamed SOUMANOUDominique C.K. SOHOUNHLOUEStefan cel Mare University of SuceavaarticleMentha spicata L.plant extractchemical compositionconservationBeninFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 3, Pp 123-134 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Mentha spicata L. plant extract chemical composition conservation Benin Food processing and manufacture TP368-456
spellingShingle	Mentha spicata L. plant extract chemical composition conservation Benin Food processing and manufacture TP368-456 René G. DEGNON Bertin A. GBAGUIDI Edwige DAHOUENON-AHOUSSI Mohamed SOUMANOU Dominique C.K. SOHOUNHLOUE EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C
description	The present study aims to evaluate the effect of essential oil from fresh leaves of Mentha spicata L. on the quality of mango puree in storage model food systems at 4°C and 25°C. The results of physico-chemical characterization of mango puree underlined its high nutritional potential, with carbohydrates, carotenoids and vitamin C contents of 9.5±0.4%, 20.05±0.03 mg/100g and 21.03±0.05 mg/100g respectively. The microbiological analyses using taxonomic schemes primarily based on morphological characters of mycelium and conidia revealed that Aspergillus parasiticus, Fusarium versicolor and Mucor spp. were the most common fungi identified in mango puree in the southern Benin. Antifungal assay, performed by the agar diffusion assay, indicated that essential oil exhibited high antifungal activity against the growth of fungi. The minimal inhibitory concentration (MIC) of the essential oil was found to be 2.0 μL.mL-1for Aspergillus parasiticus and Fusarium versicolor; and 1.0 μL.mL-1 for Mucor spp. The chemical analysis of the oil made by GC/MS led to the identification of 35 components, characterized by carvone (67.5%), and limonene (12.0%) as major components. The results obtained during the evaluation of the microbiological, physico-chemical and sensorial characteristics of the mango puree stored by adding essential oil, revealed the high potential of the essential oil of Mentha spicata L. in food quality preservation. This essential oil offers a novel approach to the management of fruit derivate products during storage.
format	article
author	René G. DEGNON Bertin A. GBAGUIDI Edwige DAHOUENON-AHOUSSI Mohamed SOUMANOU Dominique C.K. SOHOUNHLOUE
author_facet	René G. DEGNON Bertin A. GBAGUIDI Edwige DAHOUENON-AHOUSSI Mohamed SOUMANOU Dominique C.K. SOHOUNHLOUE
author_sort	René G. DEGNON
title	EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C
title_short	EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C
title_full	EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C
title_fullStr	EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C
title_full_unstemmed	EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C
title_sort	effect of essential oil of mentha spicata l. from benin on the quality of mango puree in storage model food systems at 4° and 25°c
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/ab2ad4f44c794d11ace4af8ab5fcff62
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EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C

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