Annual Research & Review in Biology, ISSN: 2347-565X,Vol.: 4, Issue.: 17 (1-15 September)
Essential Oil Compositions and Antibacterial Properties of Mint (Mentha longifolia L.) and Rosemary (Rosmarinus officinalis)
Zeynab Mohkami1*, Azadeh Ranjbar2 and Fatemeh Bidarnamani1 1Institute of Agricultural Research, University of Zabol, Zabol, Iran.
2Department of Food Science and Technology, Gorgan University of Agricultural sciences and Natural Resources, Gorgan, Iran.
Zeynab Mohkami1*, Azadeh Ranjbar2 and Fatemeh Bidarnamani1
1Institute of Agricultural Research, University of Zabol, Zabol, Iran.
(1) Prof. George Perry, Dean and Professor of Biology, University of Texas at San Antonio, USA.
(3) Mehdi Razzaghi-Abyaneh, Pasteur Institute of Iran, Iran.
Complete Peer review History:http://www.sciencedomain.org/review-history/4464
Aims: This study was designed to investigate the chemical composition (gas chromatography/mass spectrometry [GC-MS]) and antibacterial (Gram-positive and Gram-negative bacteria) activities of essential oils extracted from aerial parts of two medicinal plants, Mentha longifolia L. and Rosmarinus officinalis, by MIC and MBC assays.
Place and Duration of Study: Institute of Agriculture, Deputy of Research and Executive, University of Zabol, Zabol, Sistan & Blochestan province, Iran, 2013May to2013 October.
Methodology: The aerial parts of Mentha longifolia L. and Rosmarinus officinalis were collected during their flowering stage. Collected plant samples were air dried in shade and under room temperature conditions. 50 g of dried plants were crushed into smaller pieces, and hydrodistilled in a Clevenger–type apparatus for 3h. The extracted compounds were analyzed on a 6890 N Agilent gas chromatograph coupled with a 5975 C Agilent mass-selective detector. For antibacterial activities assay, Minimal Inhibitory Concentration (MIC) tests against E. coli, Pseudomonas aeruginosa, salmonella typhi, Listeria monocytogenes, Bacillus cereus, Bacillus licheniformis and Staphylococcus aureus were were carried out by using Müller-Hinton broth on a tissue culture test plate. For detection of MBC, culturing was done at Nutrient Agar from wells with no bacterial growth and after 24 hr, incubation was done in 37ºC. The plates without bacterial growth were reported as Minimum Bactericidal concentration (MBC).
Results: 32 components accounting to 94.27% of the total oil were identified in Mint essential oil and 19 components accounting to 97.5% of the total oil were identified in rosemary essential oil. The major components were alpha-Ocimene, 1, 8-Cineole, Borneol, Geraniol and Camphor in rosemary and Pulegone, Isomenthone, beta- Pinene and 1, 8-Cineole in Mint. The essential oil of mint exhibited higher activity rather than L. monocytogenes, Bacillus cereus, Pseudomonas aeruginosa and Staphylococcus ureuse. Both oils had the same effect on E. coli.
Conclusion: The monoterpenes and sesquiterpenes confer the chemical profile of the analyzed essential oil of mint and rosemary samplescausing antibacterial effects.
Mentha longifolia L.; Rosmarinus officinalis; essential oil; GC/MS; antimicrobial properties.
Full Article - PDF Page 2675-2683
DOI : 10.9734/ARRB/2014/7899Review History Comments