Chemical Characterization, Antibacterial and Antioxidant Activities of Essential Oils of <i>Mentha viridis</i> L. and <i>Mentha pulegium</i> L. (L) — Oak Academic Publishing
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Chemical Characterization, Antibacterial and Antioxidant Activities of Essential Oils of <i>Mentha viridis</i> L. and <i>Mentha pulegium</i> L. (L)
Department of Chemistry, Federal University of Lavras, Lavras, Brazil
,
Department of Chemistry, Federal University of Lavras, Lavras, Brazil
,
Department of Food Science, Federal University of Lavras, Lavras, Brazil
,
Department of Chemistry, Federal University of Lavras, Lavras, Brazil
,
Department of Food Science, Federal University of Lavras, Lavras, Brazil
,
Department of Chemistry, Federal University of Lavras, Lavras, Brazil
,
Department of Chemistry, Federal University of Lavras, Lavras, Brazil
,
Department of Agriculture, Federal University of Lavras, Lavras, Brazil
,
Department of Chemistry, Federal University of Lavras, Lavras, Brazil
,
Federal University of Vales de Jequitinhonha e Mucuri, Diamantina, Brazil
1 Department of Chemistry, Federal University of Lavras, Lavras, Brazil
2 Department of Chemistry, Federal University of Lavras, Lavras, Brazil
3 Department of Food Science, Federal University of Lavras, Lavras, Brazil
4 Department of Chemistry, Federal University of Lavras, Lavras, Brazil
5 Department of Food Science, Federal University of Lavras, Lavras, Brazil
6 Department of Chemistry, Federal University of Lavras, Lavras, Brazil
7 Department of Chemistry, Federal University of Lavras, Lavras, Brazil
8 Department of Agriculture, Federal University of Lavras, Lavras, Brazil
9 Department of Chemistry, Federal University of Lavras, Lavras, Brazil
10 Federal University of Vales de Jequitinhonha e Mucuri, Diamantina, Brazil
The essential oils from <i> Mentha viridis </i> L. and <i> Mentha pulegium </i> L. were characterized by gas chromatography coupled to mass spectrometry (GC-MS). These oils were obtained by hydrodistillation and presented linalool (40.70%), carvone (13.52%) and α-terpinene (8.56%) as the principal constituents in the essential oil from <i> Mentha viridis </i> L. Pulegone (50.01%), menthol (31.90%) and menthone (16.56%) were the principal constituents in the essential oil from <i> Mentha pulegium</i> L. These essential oils (in concentrations ranging from 3.91 to 500 μL · mL -1 ) showed satisfactory activities against <i> Escherichia coli </i> , <i> Listeria monocytogenes </i> , <i> Salmonella choleraesuis </i> and <i> Staphylococcus aureus </i> . The antioxidant activities with 2-deoxyribose and phosphomolybdenum and the reducing power (in concentrations ranging from 0.78 to 1000 μL · mL -1 ) were determined. The antioxidant activity was observed for the two oils evaluated by the phosphomolybdenum and 2-deoxyribose methods, whereas the essential oil from <i> M. viridis </i> presented low antioxidant activity in the reducing power assay.
KeywordsMenthaLinaloolPulegoneVolatiles
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