Chemical constituents, in vitro antibacterial and antifungal activity of Mentha × Piperita L. (peppermint) essential oils

Abstract

This research studied the chemical constituents and antibacterial activity of essential oils from the areal parts of Mentha×piperita L. essential oil. Essential oil was subjected to hydrodistillation for 4h using Clevenger apparatus, resulting in nineteen chemical constituents representing 100% of the essential oil, comprising menthol (36.02%), menthone (24.56%), menthyl acetate (8.95%), and menthofuran (6.88%); these are major components, and others are minor components. Essential oil shows significant antibacterial and antifungal activity than principle components. The essential oil shows significant antibacterial activity against human pathogenic micro-organisms. Further, Staphylococcus aureus (42.44±0.10mm), Micrococcus flavus (40.01±0.10mm), Bacillus subtilis (38.18±0.11mm), Staphylococcus epidermidis (35.14±0.08mm), and Salmonella enteritides (30.12±0.12mm) show the highest antibacterial activity against essential oils. Essential oils show significant antifungal activity against Alternaria alternaria (38.16±0.10mm), Fusarium tabacinum (35.24±0.03mm), Penicillum spp. (34.10±0.02mm), Fusarium oxyporum (33.44±0.06mm), and Aspergillus fumigates (30.08±0.08mm). The maximal and minimal inhibition concentration values are in the range of 10.22±0.17 to 38.16±0.10 and 0.50±0.03 to 10.0±0.14μg/ml, for yeast and fungi respectively. The present study on essential oils deriving from the Mentha×piperita L. species could be used in antimicrobial activity as a natural source.