Chemical Characterization, Antibacterial and Antioxidant Activities of Essential Oils of Mentha viridis L. and Mentha pulegium L. (L)

Lucilene Fernandes Silva¹, Maria das Graças Cardoso^1*, Luís Roberto Batista², Marcos de Souza Gomes¹, Leonardo Milani Avelar Rodrigues², Danúbia A. de Carvalho Selvati Rezende¹, Maria Luisa Teixeira¹, Marcos Schleiden Sousa Carvalho³, Juliana de Andrade Santiago¹, David Lee Nelson⁴

¹Department of Chemistry, Federal University of Lavras, Lavras, Brazil.
²Department of Food Science, Federal University of Lavras, Lavras, Brazil.
³Department of Agriculture, Federal University of Lavras, Lavras, Brazil.
⁴Federal University of Vales de Jequitinhonha e Mucuri, Diamantina, Brazil.

DOI: 10.4236/ajps.2015.65072                

Abstract

The essential oils from Mentha viridis L. and Mentha pulegium 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 Mentha viridis L. Pulegone (50.01%), menthol (31.90%) and menthone (16.56%) were the principal constituents in the essential oil from Mentha pulegium L. These essential oils (in concentrations ranging from 3.91 to 500 μL·mL^-1) showed satisfactory activities against Escherichia coli, Listeria monocytogenes, Salmonella choleraesuis and Staphylococcus aureus. 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 M. viridis presented low antioxidant activity in the reducing power assay.

Keywords

Mentha, Linalool, Pulegone, Volatiles

Conflicts of Interest

The authors declare no conflicts of interest.

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