Chemical Composition and In Vitro Antibacterial Activity of Mint against Common Food-Borne Pathogenic Bacteria
Type of Spiritual Experience
The Essential oil has to be used for testing, however, eating mint is the answer - or mint tea!
A description of the experience
J Pathog. 2015;2015:916305. doi: 10.1155/2015/916305. Epub 2015 Aug 16.
Chemical Composition and In Vitro Antibacterial Activity of Mentha spicata Essential Oil against Common Food-Borne Pathogenic Bacteria.
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 (inhibition zone = 22 mm and MIC and MBC = 2.5 µL/mL).
Based on our results, the essential oil of M. spicata plant collected from Kermanshah province, west of Iran, has a potential to be applied as antibacterial agent.
The source of the experiencePubMed
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