Antibacterial and antioxidative characterisation of essential oils from Mentha piperita and Mentha spicata grown in Iran

Rasooli, I. and Gachkar, L. and Yadegarinia, D. and Bagher Rezaei, M. and Alipoor Astaneh, S. (2008) Antibacterial and antioxidative characterisation of essential oils from Mentha piperita and Mentha spicata grown in Iran. Acta Alimentaria, 37 (1). pp. 41-52. ISSN 0139-3006

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Abstract

The present work evaluated the antioxidant and antimicrobial activities of the essential oils of Mentha piperita and Mentha spicata . Survival and growth of Bacillus cereus, E. coli and S. aureus were studied. Twenty-six and fifteen compounds were identified in the essential oils of Mentha piperita and Mentha spicata , respectively. Mentha piperita contained major compounds of α-terpinene (19.7%), isomenthone (10.3%), trans carveol (14.5%), pipertitinone oxide (19.3%) and β-caryophyllene (7.6%). The major compounds of Mentha spicata were limonene (48%), menthol (4.7%), piperitone (20.27%) and caryophyllene (7.9%). The essential oils have good or excellent antimicrobial activities against all microorganisms tested. Complete death time on exposure to Mentha piperita L. and Mentha spicata L. oils were (90, 15 and 10 min) and (45, 30 and 15 min) for B. cereus, E. coli and S. aureus , respectively. Two-gram positive microorganisms, B. cereus and S. aureus , showed the same pattern of zone/oil concentration ratios, while E. coli responded differently. The essential oils notably reduced the concentration of DPPH free radical and bleached β-carotene. The performance of the M. piperita oil was better than that of Mentha spicata . Application of these oils in food industries is recommended.

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