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Decontamination effects of lemon peel and mint leaf extracts on salad vegetables
(Vup Food Research Inst, 2021) İrkin, Reyhan; Çarıkçı, Sema; Akalın, Sümeyra; Batu, Zehra
Salad vegetables are rich in vitamins, minerals and fibre. However, some food-borne diseases are associated with the consumption of this type of raw food. Effective disinfection processes are therefore important to obtain it microbiologically safe for consumption. This study aimed to evaluate the antimicrobial properties of the essential oils and extracts of fresh lemon (Citrus lemon L.) peel as well as fresh and dried mint (Mentha spicata L.) leaves on certain bacteria associated with salad vegetables. Lemon peel and mint extracts used for the disinfection process were obtained by the Soxhlet extraction method while their essential oil was obtained by hydrodistillation using a Clevenger-type apparatus. Study results showed that the most effective disinfectant regarding total microbial counts was mint essential oil with a reduction of 7.56 log CFU.g(-1). For Escherichia coli ATCC 25933, lemon peel Clevenger extract was determined to be the most effective with a reduction of 7.37 log CFU.g(-1). The disinfectant applications statistically significantly reduced total microbial counts on salad vegetables (p < 0.05). The results of the study suggested that natural extracts and/or essential oils can be used as effective disinfectants.