Journal of Food Science and Technology

, Volume 52, Issue 6, pp 3466–3474 | Cite as

Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

  • Pragyanshree Panda
  • Visenuo Aiko
  • Alka Mehta
Original Article


Due to growing concern of consumers about chemical residues in food products, the demand for safe and natural food is increasing greatly. The use of natural additives such as spices and herbal oil as seasoning agents for their antimicrobial activity has been extensively investigated. This paper discusses the efficacy of the aqueous extract of mint (Mentha arvensis) and betel (Piper betle) on the mycelial growth and citrinin production of Penicillium citrinum. The present investigation revealed that mint extract inhibited citrinin production up to 73 % without inhibiting the mycelium growth. The citrinin production decreased with increase in the concentration of mint extract as observed from the data obtained from High pressure liquid chromatography. The samples also showed reduced cytotoxicity on HeLa cells. On the other hand betel extract resulted in stimulatory effect on citrinin production and mycelial growth. The study showed that mint extract has the potential to be used safely for restraining citrinin contamination.


Penicillium citrinum Mycotoxin Citrinin Mentha arvensis Inhibitory activity Cyotoxicity 



The authors are grateful to Vellore Institute of Technology University for laboratory facilities and funds and also for financial support to Ms. Pragyanshree Panda. The authors are also thankful to Agharkar research institute, Pune, India for identification of the fungal strain and National center for cell science, Pune, India for providing cell lines.


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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  1. 1.School of Biosciences and TechnologyVIT UniversityVelloreIndia

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