Abstract
The antibacterial effect of Mentha spicata revealed the sensitivity order of Escherichia coli > Staphylococcus aureus > Klebsiella pneumoniae > Enterococcus faecalis Decimal reduction time (D-value) for E. coli, S. aureus, E. faecalis and K. pneumoniae 4.28, 17.14, 6.42 and 6.42 minutes respecticvely. The oils concentrations required for 50 %free radical scavenging (IC50) was 17.40 μg/ml with total phenol content of 80.43 μg GAE/mg and 30.52 % DPPH scavenging capacity. Lipid peroxidation inhibitions were comparable to the synthetic antioxidant BHT and BHA. Ferric-reducing antioxidant power (FRAP) in the blood sera of the rats gavaged with a daily dose of 100 μl oil showed 36.51 %hike. Lipid peroxidation inhibition by M. spicata oil was statistically (P>0.05) at the same level of the synthetic antioxidant BHT and lower (P<0.001) than BHA. Therapeutic effects were noted as a result of essential oil feeding of rats. The volatile oil displayed excellent cytotoxic actions towards the human tumor cell line (HeLa cells) with the IC50 of 1.1 μg/ml. Although all in vitro experiments hold limitations with regards to possible in vivo efficacy, M. spicata essential oil maybe exploited as a natural source of bioactive phytopchemicals bearing antimicrobial, antioxidant and possible anti-neoplastic chemotherapy potentials.
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