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Determination of chemical composition and minimum inhibitoryconcentration and minimum bactericidal concentration of Mentha spicata L. essential oil against Staphylococcus aureus and Escherichia coli


 Start Page 9 | End Page 19


Mentha spicata L. (Peppermint) is a widely used medicinal herb that also as a commonly herb spice hasused in the food industry. This study carried out to evaluating of Chemical composition and antibacterialactivity of the essential oil of Mentha spicata L. (Peppermint) against Staphylococcus aureus andEscherichia coli. Essential oil of the herb leafs was extracted by Clevenger apparatus. Chemicalcomposition of essential oil was identified with a Gas chromatography/mass spectrometry system andthen Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of thisessential oil were determined using micro-dilution broth method in microplate 96 pits. A total of 33chemical constituents were identified which contained 98. 5% the total of essential oil compounds. Themost important components of this essential oil were: carvone (%28. 35), menthol (%14. 35), methylene(%14. 059) and limonene (%9. 303). MIC and MBC of essential oil of this herb against the S. aureus 25and 25 μ g/ml and against the E. coli was 50 and 100 μ g/ml respectively. Due to antibacterial compoundsof essential oil of this plant, it can be used as a natural preservative in food.


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