Chemical Composition and In Vitro Antibacterial Activity of Mentha spicata Essential Oil against Common Food-Borne Pathogenic Bacteria

Journal of Pathogens
Yasser Shahbazi

Abstract

The aim of the present study was to investigate chemical composition and antibacterial activity of essential oil from the leaf of Mentha spicata plant against common food-borne pathogenic bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7). Chemical composition of the essential oil was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The antibacterial activity of the essential oil was evaluated by broth microdilution method and agar disk diffusion assay. According to the result of GC-MS analysis, 18 components were identified, accounting for 99.89% of the whole essential oil. The main components were carvone (78.76%), limonene (11.50%), β-bourbonene (11.23%), cis-dihydrocarveol (1.43%), trans-caryophyllene (1.04%), menthone (1.01%), menthol (1%), and terpinen-4-ol (0.99). The essential oil exhibited moderate level of antibacterial activity against all test microorganisms. In general, Gram-positive bacteria were more susceptible to M. spicata essential oil than Gram-negative bacteria. L. monocytogenes was the most sensitive of the microorganisms to the antibacterial activity of M. spicata essential oil ...Continue Reading

Citations

Sep 6, 2018·Plants·Bahare SalehiJavad Sharifi-Rad
Jun 2, 2018·Pain Research & Management : the Journal of the Canadian Pain Society = Journal De La Société Canadienne Pour Le Traitement De La Douleur·Cristina M UrituBogdan I Tamba
Feb 9, 2018·Frontiers in Microbiology·Joelle K SalazarMary Lou Tortorello
Mar 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Majid TafrihiRaffaele Pezzani
Jun 5, 2021·Journal of Ethnopharmacology·Ganesan MahendranLaiq-Ur Rahman

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