Mint Essential Oil: Extraction, Eevaluation of Properties, Simulating and Optimizing its Sstorage Cconditions
Subject Areas :Mohammad Reza Miralvar 1 , Paya Hasan Ali Zade 2 , Sarvin Mohammadi Aghdam 3 , Omid Ahmadi 4
1 - M.Sc Graduated of Polymer Engineering Faculty, Sahand University of Technology, Tabriz, Iran.
2 - M.Sc Graduated of Polymer Engineering Faculty, Sahand University of Technology, Tabriz, Iran.
3 - Assistant Professor, Department of Chemistry, Payam Noor University, Tehran, Iran.
4 - Ph.D Graduated of Food Science and Technology, Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran.
Keywords: Antibacterial, Antioxidant, Mint Essential Oil, Optimization, Simulation,
Abstract :
Nowadays the discussion of research in the field of medicinal and food plants is important, and expanding the range of new drugs from natural sources as a suitable solution with strategic and economic value has become particularly important. One of these suitable and practical plants is mint (Mentha spicata L) and has many medicinal properties. 2.4 mL of mint essential oil was obtained by extracting the essential oil with a Clevenger device. In order to optimize the storage conditions, the extracted essential oil was stored under four different storage conditions: (1) open door of the chamber at ambient temperature (2) Closed compartment door at ambient temperature (3) Open compartment door at refrigerator temperature (4) Closed compartment door was placed at refrigerator temperature. COMSOL Multiphysics software was used with the aim of following the simulation of different storage conditions of the extracted essential oil. By simulating the mass transfer process under different storage conditions, the initial time of essential oil evaporation for 4 conditions in the storage conditions (1), (2), (3) and (4) were 30, 105, respectively. 270 and 480 min were obtained. In other words, after the calculated times, the volume reduction will occur in the extracted essential oil. The antioxidant property of mint essential oil was measured by the DPPH method and the value was 56%. After 144 hours of storage time, the antioxidant property of the samples with different conditions (1) to (4) reached the values of 7%, 18%, 13% and 47%, respectively. The results of the antibacterial properties of min essential oil against two different gram-negative (Escherichia coli) and gram-positive (Staphylococcus aureus) bacterial species were evaluated and the antibacterial properties of the essential oil against gram-positive bacteria (22 mm) were higher than gram-negative bacteria (17 mm). The evaluation of the antibacterial property of the essential oil under 4 different conditions with 144 hours passed, the best maintenance condition was condition (4) in which against gram positive bacteria, a reduction of 13% equivalent to 19 mm and against gram negative bacteria with a reduction of 11% property, halo diameter Formed 15 mm was obtained.
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