THE CHEMICAL COMPOSITION AND THE ANTIBACTERIAL ACTIVITY OF ESSENTIAL OILS OBTAINED FROM THREE VARIETIES OF MENTHA x PIPERITA F. CITRATA

Abstract

The aim of the present study is represented by the investigation of the chemical composition and the in vitro antibacterial activity of essential oils obtained from three new varieties of cultivated Mentha x piperita f. citrata (“Orange”, “Chocolate” and “Basil”). The chemical composition of the essential oils obtained by hydro-distillation of fresh and dry vegetal materials was analysed by a gas chromatography coupled with mass spectrometry method (GC-MS) and the antibacterial activity of essential oils was evaluated by the determination of the minimum inhibitory concentration (MIC). The results of the GC-MS analysis indicated linalool (28.07%; 58.23%) and linalyl acetate (10.75%; 38.49%) as major constituents in mint essential oils obtained from the “Orange” and “Basil” varieties, while levomenthol (31.06%; 32.58%) and isomenthone (24.94%; 28.33%) were majority in the mint “Chocolate” variety essential oil. All studied essential oils displayed antibacterial potential against both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella enterica) bacteria. The most effective activity was obtained for the mint “Chocolate” essential oil. Our results can provide the scientifically support for the beneficial use of these three varieties of mint as valuable raw materials for phytomedicines, cosmetics and food industry.