Chemical Composition and Antimicrobial and Antioxidant Activities of Mentha (longifolia L. and viridis) Essential Oils
Article first published online: 6 AUG 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 7, pages M358–M363, September 2009
How to Cite
Mkaddem, M., Bouajila, J., Ennajar, M., Lebrihi, A., Mathieu, F. and Romdhane, M. (2009), Chemical Composition and Antimicrobial and Antioxidant Activities of Mentha (longifolia L. and viridis) Essential Oils. Journal of Food Science, 74: M358–M363. doi: 10.1111/j.1750-3841.2009.01272.x
- Issue published online: 1 SEP 2009
- Article first published online: 6 AUG 2009
- MS 20090083 Submitted 1/29/2009, Accepted 6/7/2009.
- antioxidant activity;
- antimicrobial activity;
- essential oil;
- Mentha longifolia L.;
- Mentha viridis L
ABSTRACT: The study was aimed to investigate essential oil chemical composition (gas chromatography/flame ionization detection [GC-FID] and gas chromatography/mass spectrometry [GC-MS]) and antioxidant (1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) and 2,2’-azinobis-3-ethylbenzothiazoline-6-sulphonate [ABTS] assays) and antimicrobial (Gram-positive and Gram-negative bacteria, fungi, and yeast) activities of essential oils extracted from leaves of Mentha longifolia L. and Mentha viridis. GC-MS analysis revealed that M. longifolia was constituted by pulegone (54.41%) as a major component followed by isomenthone (12.02%), 1,8-cineole (7.41%), borneol (6.85%), and piperitenone oxide (3.19%). M. viridis was rich in carvone (50.47%), 1,8-cineole (9.14%), and limonene (4.87%). The antioxidant activity by ABTS assay showed IC50 values of 476.3 ± 11.7 and 195.1 ± 4.2 mg/L for M. longifolia and M. viridis, respectively, the DPPH assays have resulted in a moderate IC50 (>8000 mg/L and 3476.3 ± 133 mg/L for M. longifolia and M. viridis, respectively). Antimicrobial activity showed that Listeria monocytogenes and Klebsiella pneumoniae bacteria were more inhibited by the 2 essential oils tested. Escherichia coli was least susceptible. A strong activity was also observed on fungi and yeasts. Carvone, thymol, and piperitone oxide have not been detected in Tunisian M. longifolia. Camphor is reported for the 1st time for M. viridis. Antioxidant and antibacterial activities were correlated to chemical composition.