Fish and fish products are highly perishable because of their unsaturated fatty acid content, large amounts of free amino acids, and high final pH. For this reason, preservatives are used to prevent or delay spoiling during storage.The main objecttive of this study was to decrease biochemical changes trend by adding Mentha aquatica extract (0.1 and 0.5 concentration) as a natural preservatives on the silver carp fillet in chiling tempreture (-3°C) and accordingly increasing the shelf life. Prepared fish fillets were divided into two groups. One group was dipped in distilled water (control) and one in parsley extract (0/5% and 1%); they were then air packed and kept at-3°C.chemical (PV, TBARS, TVB-N, FFA, pH) and tests were performed properties were analyzed over a 28 d period. Mentha aquatica extract delayed significantly (p<0.05) lipid oxidation in the treated sample. the magnitude of change in TVB-N and PV and FFA and TBARS and pH was less than in the control samples(Mentha aquatica treated 1%< Mentha aquatica treated 0/5%< treated sample)(p<0.05). The results obtainedfrom this study showed that the shelf life of silver carp fillets dipped in Mentha aquatica extract as a natural preservative extended their shelf life by 6 d over the control samples. the findings indicate that Mentha aquatica extract exerts antioxidant effects on air packaged silver carp fillets during storage and increases its shelf life.

Mentha is a genus from the family Lamiaceae, whose essential oils has long been used in different forms. This herbal plant has traditionally been used as an alternative medicine to treat candidiasis. So, it seems crucial to find new antimicrobials that have fewer side effects. In this study, we investigated the antifungal effects of Mentha aquatica L essential oil on pathogenic Candida spp. This descriptive cross-sectional study was performed on 137 Candida spp isolated from vulvovaginal candidiasis. These yeasts were confirmed by Polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Mentha aquatica L essential oil was prepared by water distillation and Clevenger apparatus. The antifungal activity of Mentha aquatica L essential oil and fluconazole versus Candida spp was determined by microbroth dilution method using CLSI guidelines. The most common species were identified that Candida albicans (63.5%), Candida glabrata (28.5%) and Candida krusei (8%), respectively. MIC50, MIC90 and geometric mean (GM) of fluconazole were 0.5 µg/ml, 4 µg/ml and 0.573 µg/ml and for Mentha aquatica L essential oil 1 µg/ml, 4 µg/ml and 0.931 µg/ml, respectively. The antifungal effect of fluconazole on Candida spp was higher than that of essential oil of plant. It seems that the inhibitory effect of essential oil of Mentha aquatica L has shown that this plant can be considered as a potential candidate for the development of antifungal drug in the treatment of vulvovaginal candidiasis.

To evaluate the effect of organic fertilizers and mycorrhizal symbiosis on yield components and percentage of essence of Mentha aquatica, a factorial experiment based on a randomized complete block design with 8 treatments and 4 replications was conducted in Sari, in 2014. The experimental treatments were mycorrhizal fuangi (Glomus mosseae) with two levels (0 and 10% per pot), vermi-compost with two levels (0 and 10% per pot) and compost of tea with two levels (0 and 1.5 liter per pot). The results showed that use of organic fertilizer and mycorrhizal symbiosis significantly improved the quantity and quality characters Mentha aquatica. Use of organic and biological fertilizers had a significant effect on most of the measured traits and increased all of the traits as compared to those of control. Thus, highest plant height, leaf number, seed number per plant, plant dry weight, root length, root diameter, leaf area index, essence present and essence yield were obtained by using mycorrhizal symbiosis and compost tea, vermin-compost as compared to those of control treatment. Generally, the use of organic and biofertilizers, produced optimum quality and quantity of Mentha aquatica. In fact, increased performance of organic and biological fertilizers improved the activity of plant growth regulators and reduced elemental leaching and thus resulted in higher absorption of nutrients, increased plant growth, seed yield and essential oil content of Mentha aquatica.

Since the ultimate goal in the cultivation of medicinal plants is to achieve secondary metabolites, Phosphorus is one of the macro nutrients and plays an important role in plant growth and essential oil biosynthesis that its deficiency reduces the growth and function of the plant. In order to evaluate the effect of phosphorus deficiency on growth factors and essential oil quality of Salvia officinalis L. and Mentha aquatica L. an experiment was conducted in a completely randomized design with three replications including phosphorus treatment at two levels of control and phosphorus deficiency on Salvia officinalis L. and Mentha aquatica L. plants. Phosphorous deficiency caused decrease in growth factors in both plants. Mean comparisons showed that phosphorus deficiency decreased root and shoot length and dry weights in Salvia and Mentha. There was a significant positive correlation between shoot dry weight and shoot length (P<0.01, r= 0.875) and leaf area (P<0.01, r= 0.914). Therefore, according to the results it seems that P deficiency in a controlled way can increase the essential oil content by increasing the content of some essential oil components in Salvia and Mentha.

In order to evaluate the effect of compost tea, vermicomposting (as organic fertilizers), and mycorrhizal symbiosis on Mentha aquatica yield and its components, a factorial experiment was conducted in a completely randomized design with four replications in 2015 in Sari. The factors examined included mycorrhizal Glomus moseae (0 and 10% of the pot volume), vermicomposting (0 and 10% of the pot volume), and compost tea (at 0 and 1.5 liter). Some characteristics such as growth indices, amount of nitrogen, phosphorous, and potassium in shoots were examined. The results of the study showed that organic fertilizers and mycorrhizal fungi had a significant impact on all measured characteristics and increased dry and fresh weight and flower diameter characteristics when compared with those of the control group so that the highest leaf area, flower diameter, and nitrogen and phosphorus contents were obtained from the mycorrhizal fungi compost tea vermicomposting treatment. The triple interaction effects showed that the absence of compost tea, vermicomposting and mycorrhizae symbiosis treatments increased the leaf area compared to the control. The results indicated that using vermicomposting, compost tea, and mycorrhizal symbiosis through the availability of nutrients increases the yield and improves the quantity and quality of Mentha aquatica harvest.

The importance of herbal and spice essential oils is that in addition to creating flavor in foods, their main active ingredient has antimicrobial effects, for this reason, consumers prefer herbal oils to chemicals. The Lamiaceae are a family of flowering plants commonly known as the mint family. Many members of this family are aromatic herbs and are widely used as spices in the food industry. Mentha (also known as mint) is a genus of plants in the family Lamiaceae . The species that makes up the genus Mentha are widely distributed and can be found in many environments. Most grow best in wet environments and moist soils. The genus Mentha consists of over 20-30 species that grow widely throughout the world. Members of this genus are one of the most important plants producing essential oils. There are many varieties of essential oils in different species (Zargari, 1995). Mentha aquatica L. that known in the northern regions of Iran locally called Ojji, is a commonly spice herb has used. This plant grows in aquatic places throughout Iran, especially in northern Iran. One of the main habitats of this plant in Iran is Mazandaran province in northern Iran (Getahun et al., 2008). Food poisoning caused by Escherichia coli and Staphylococcus aureus are known as the most important causes of food poisoning. This study was caried out to evaluate the chemical composition and antibacterial activity of essential oil of Mentha aquatica L. against S. aureus and E. coli Plant of Ojji (Mentha aquatic) was obtained from from local market in Sari township located in Mazandaran Province in northern Iran and was approved by the botany laboratory of Islamic Azad University, Gorgan branch. The essential oil of herb leafs was extracted by hydrodistillation method and Clevenger apparatus. Gas chromatography–mass spectrometry (GC-MS) was used to identify essential oil chemical compounds. The gas chromatograph used was Agilent 6890 with a capillary column of 30 m in length and an internal diameter of 250 μm and a layer thickness of 0.25 μm HP-5MS. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oil of this plant oil were determined using micro-dilution broth method or turbidimetric assay. The Bacterial strains used in this study were two species of Escherichia coli PTCC 1338 and Staphylococcus aureus PTCC 1112. The bacteria were provided in lyophilized form from Biotechnology Institute in Iranian Research Organization for Sciences and Technology, Tehran. Different dilutions of essential oil in Mueller Hinton Broth were exposed with bacterial suspension of 5 ×105CFU/ml of each of the bacteria tested for 24 hours at 37 ° C. After this time the results were recorded as microbial turbidity of visible. The last dilution (lowest concentration) in which microbial turbidity was not observed, as the minimum inhibitory concentration (MIC) was considered. For the determination of MBC, from the tube that contained essential oil concentrations higher than the MIC were cultured onto the Nutrient agar medium. The MBC was defined as the lowest concentration that allowed no visible growth on the agar (Cockerill et al., 2012). The results of the gas chromatography analysis were determined 27 chemical compounds that formed more than 98% of the essential oil compounds. 3-Carene were the highest concentrations chemical compound of Mentha aquatica essential oil with 61.24%. Cineol, Limonen and Agarospirol were other known compounds of the essential oil of this plant that were measured in quantities of 9.4%, 6.81% and 4.78%, respectively. 3-Carene is a hydrocarbon monoterpene. Therefore, the antibacterial activity of the essential oil of Mentha aquatica can be attributed to the presence of hydrocarbon monoterpens. Identification of the chemical constituents of the essential oil of Mentha aquatica in different parts of the world indicates different reports of the presence of different compounds in this essential oil. Different findings may be due to intrinsic properties of essential oils such as pre-harvest factors such as variety, environmental conditions, ecological factors and differences in extraction methods. Although production of secondary metabolites in plants are made by genetic processes, they are affected by environmental factors. The results of antibacterial tests indicated that S. aureus was more sensitive than E. coli to the essential oil of this plant as MIC and MBC of essential oil of this herb on the S. aureus 1.56 and 1.56 mg/ml and on the E.coli was 3.12 and 6.25 mg/ml respectively. The cause of the lower sensitivity of gram-negative bacteria may be due to the presence of an outer membrane in gram-negative bacteria that restricts the release of hydrophobic components of the essential oil into the lipopolysaccharide layer. One of the important properties of the essential oils is their hydrophobic properties, which distribute them in lipid portions of the cell wall, altering and destroying their structure and increasing their permeability. As a result, much of the ions and other vital contents of the cell leak out, eventually leading to bacterial death. Concerning the antibacterial activity of the essential oils, it has been suggested that phenolic metabolites in plants such as Mentha aquatica are capable of releasing a hydrogen from the hydroxyl group present in their aromatic ring and causing the oxidation of free radicals in lipids and other cellular membrane biomolecules and its destruction and thus produce their antioxidant, antimicrobial and anti-inflammatory properties. The antibacterial activity of essential oil of Mentha aquatica can be attributed to the presence hydrocarbon monoterpene compounds such as 3-Carene along with compounds such as Cineol, Limonen, Agarospirol, Eucalyptol and Menthone that leads the potential for its use as a natural preservative in food.

In this study, antibacterial effects of whey protein coating with Mentha aquatica L. essential oil on Escherichia coli, Enterobacter and Klebsiella pneumoniae in Iranian white cheese were investigated.

Mentha aquatica L. essential oil was extracted using Clevenger apparatus. Mentha aquatica L. essential oil was added to each whey protein coating solution at 0.5, 1 and 1.5% concentrations. Whey protein treatment included cheese, bacteria and whey protein with no Mentha aquatica L. essential oil. Control treatment only included cheese and bacteria with no Mentha aquatica L. essential oil and whey protein. Minimal inhibitory concentration and minimal bactericidal concentration were assessed for the bacterial species. Antibacterial properties of the designed active coating system against Escherichia coli, Enterobacter and Klebsiella pneumoniae were assessed using direct cell counting and disk diffusion methods.

Mentha aquatica L. essential oil at 1.5% concentration at the end of Day 15 of storage at 4 °C inhibited growth of Escherichia coli, Enterobacter and Klebsiella pneumoniae up to 100, 64 and 18%, respectively. To achieve the highest growth inhibition of Escherichia coli, Enterobacter and Klebsiella pneumoniae, 1.5, 1 and 1% of the essential oil were used to preserve organoleptic properties of the cheese.

Use of whey protein coating with 1.5% essential oil included no adverse effects on organoleptic, sensory and appearance characteristics of the cheese. Whey protein coating with Mentha aquatica L. essential oil inhibited growths of Escherichia coli completely and Enterobacter partially in Iranian white cheese.

Mentha aquatica is one of the species of mint family. The essential oil of this plant has shown effective antimicrobial properties on various kinds of microorganisms in the culture. This study aims to investigate the preventive influence of Mentha aquatic essential oil on viability of Kluyveromyces marxianus in Iranian yoghurt drink.
Mentha aquatic essential oil was obtained by distillation method employing Clevenger apparatus. The effective composition of the essential oil was identified by Gas Chromatography equipped with Mass Spectrometer (GC/MS). The inhibitory effect of Mentha aquatic essential oil on kluyveromyces marxianus was examined on Muller Hinton agar culture using diffusion disk method. After assurance of its antimicrobial properties, the Inhibitory influence of Mentha aquatic essential oil was studied on Kluyveromyces marxianus at 0.05, 0.1, 0.125 and 0.25% concentrations in Iranian drinking yoghurt during 28 days of storage.
The results showed that Mentha aquatica essential oil has the highest inhibitory effect on Kluyveromyces marxianus growth at high concentrations. Concerning the antimicrobial property and organoleptic characteristics, it might be concluded that 0.1% concentration of the essential oil might be regarded as the optimum concentration.
It can be concluded that Mentha aquatic essential oil, caused a declining effect on the viability of microorganism studied.

The present study was conducted with the aim of symbiotic integration of Cyprinus carpio and five species of mint in the aquaponics system. The experiment was performed as a split plot design in time. Mentha species including Mentha aquatica, Mentha pulegium, Mentha spicata, Mentha suaveolens and Mentha piperita were considered as the main plot and harvest times (first and second) were used as sub-plots. The highest leaf number, internode length, number of stolon and leaf area were belonged to M. aquatica. On the other hand, M. aquatica, M. piperita and M. pulegium showed the highest shoot dry weight and stem diameter, while, the highest dry weight of stem and plant height were obtained in M. pulegium. The highest leaf/stem ratio was also observed for M. suaveolens, M. spicata and M. aquatic, respectively The highest relative water content (RWC) was related to M. piperita, which was not significantly different from those of M. aquatica, M. spicata and M. suaveolens. The highest greenness (SPAD) index was obtained in M. aquatica and M. piperita. Almost all of the studied traits including leaf fresh weight, stolon fresh weight, shoot fresh weight, leaf number, plant height, number of stem, leaf area, RWC and SPAD index were higher in the second harvest of mint species. Overall, M. aquatica and M. piperita showed a better performance than other species in terms of most of the studied traits and may be recommended for cultivation in the aquaponics system.

This study investigated the total phenols and flavonoids content, antioxidant potential (based on DPPH and ABTS free radical scavenging methods), and antibacterial mechanism (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) of ethanolic extract of Mentha aquatica. The extract contained significant levels of bioactive phenolic compounds (total phenol: 88.47 ± 0.32 mg gallic acid per gram of extract; total flavonoids: 39.15 ± 0.25 mg quercetin per gram of extract) with acceptable ability in scavenging DPPH (58.50 ± 0.57%) and ABTS (51.44 ± 0.32%) free radicals. The growth of pathogenic and spoilage bacteria, especially Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis) in comparison with Gram-negative pairs (Escherichia coli and Salmonella enteritidis) was strongly inhibited by the plant extract. In general, Staphylococcus aureus and Salmonella enteritidis were the most sensitive and resistant microbial strains to the ethanolic extract of M. aquatica, respectively. The present study showed that the ethanolic extract of M. aquatica with significant antioxidant and antimicrobial properties can be used to develop new natural preservatives for food and medicinal purposes.