ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Sonam1, Amita Kumari1 , Vikas Kumar2, Ishita Guleria1, Mamta Sharma1, Ashwani Kumar3 , Mashael W. Alruways4, Nazam Khan4 and Ravinder Raina5
1School of Biological and Environmental Sciences, Shoolini University, Solan-173 212, Himachal Pradesh, India.
2School of Biotechnology, Shoolini University, Solan-173 212, Himachal Pradesh, India.
3Patanjali Herbal Research Department, Patanjali Research Institute, Haridwar-249 405, Uttarakhand, India.
4Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Shaqra University, Shaqra, Saudi Arabia.
5Amity Food and Agriculture Foundation, Amity University, Noida-201 313, Uttar Pradesh, India.
J Pure Appl Microbiol. 2021;15(4):2229-2243 | Article Number: 7113
https://doi.org/10.22207/JPAM.15.4.45 | © The Author(s). 2021
Received: 18/06/2021 | Accepted: 11/10/2021 | Published: 03/11/2021
Abstract

Mentha essential oil is one of the most utilized essential oil in the food and pharmaceutical industries. The present study reports the chemical composition and antibacterial properties of leaf essential oils of Mentha species. Further, the effect of the harvesting period on essential oil yield was also investigated. Firstly, the cultivated Mentha piperita and wild Mentha longifolia, revealed significant differences in their chemical profile. M. longifolia essential oil was characterized with endo-borneol (1.12-6.2%), caryophyllene (2.72-7.03%), isopipertenone (0.07-0.36%), germacrene D (0.98-3.22%), 3-cyclopentene-1-one,2-hydroxy-3-(3-methyl-2-butenyl)- (21.91-56.72%) and piperitone oxide (8.96-39.31%), whereas, M. piperita leaves essential oil was found rich in isomenthone (5.97-6.75%), 1-menthone (7.32-18.32%) and menthol (18.03-58.53%), etc. The essential oils of both Mentha species exhibited strong antimicrobial activity as evaluated using poisoned food technique, dry weight method, and disc diffusion method against Candida albicans, Fusarium oxysporum, Bacillus subtilis, Staphylococcus aureus, Klebsiella pneumoniae and Escherichia coli. Secondly, the maximum essential oil yield was observed in July month, 0.63±0.01 and 0.56±0.01%, respectively for M. piperita and M. longifolia.

Keywords

Disc diffusion method, Poisoned food technique, Harvesting period, Gas chromatography-mass spectrometry

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