Physicochemical properties, chemical components, and antibacterial activity of the essential oil from Mentha arvensis L. leaves

L.P.T. Quoc

Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, 700000 Vietnam

 

ORIGINAL ARTICLE

Full text PDF

DOI: 10.26907/2542-064X.2022.1.36-45

For citation: Quoc L.P.T. Physicochemical properties, chemical components, and antibacterial activity of the essential oil from Mentha arvensis L. leaves. Uchenye Zapiski Kazanskogo Universiteta. Seriya Estestvennye Nauki, 2022, vol. 164, no. 1, pp. 36–45. doi: 10.26907/2542-064X.2022.1.36-45.

Для цитирования: Quoc L.P.T. Physicochemical properties, chemical components, and antibacterial activity of the essential oil from Mentha arvensis L. leaves // Учен. зап. Казан. ун-та. Сер. Естеств. науки. – 2022. – Т. 164, кн. 1. – С. 36–45. – doi: 10.26907/2542-064X.2022.1.36-45.

Abstract

Essential oil (EO) obtained from Mentha arvensis L. leaves was separated by the steam distillation method. The following EO physicochemical properties were analyzed: acid value, saponification value, ester value, relative density, absolute density, and freezing point. Using gas chromatography-mass spectrometry, 26 major compounds were detected in the EO, with menthol having the highest level (69.44%). The antioxidant capacity of the EO (IC50 = 330 mg mL–1) was determined with the help of the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The antibacterial activity (against Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) was assessed using the paper disc diffusion method for antibiotic susceptibility testing.

Keywords: antibacterial activity, antioxidant capacity, Mentha arvensis L., menthol, herb

Acknowledgments. This research was performed at the Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City (Vietnam). The author would like to thank Nguyen Thuy Tien, Tran Thi My Linh, and Nguyen Thi Thanh Ni for their helpful advice on various technical issues covered in this article.

References

  1. Thawkar B.S., Jawarkar A.G., Kalamkar P.V., Pawar K.P., Kale M.K. Phytochemical and pharmacological review of Mentha arvensis. Int. J. Green Pharm., 2016, vol. 10, no. 2, pp. 71–76.
  2. Phuc T.B., Hau N.C. Investigation and assessment of the quality of Japanese mint essential oil (Mentha arvensis) originated from various geographical regions in Vietnam. J. Sci. Technol. – NTTU, 2020, vol. 3, no. 4, pp. 19–24. doi: 10.55401/jst.v3i4.222.
  3. Mamadalieva N.Z., Hussain H., Xiao J. Recent advances in genus Mentha: Phytochemistry, antimicrobial effects, and food applications. Food Front., 2020, vol. 1, no. 4, pp. 435–458. doi: 10.1002/fft2.53.
  4. Jagetia G.C., Baliga M.S. Influence of the leaf extractof Mentha arvensis Linn. (mint) on the survival of mice exposed to different doses of gamma radiation. Strahlenther. Onkol., 2002, vol. 178, no. 2, pp. 91–98. doi: 10.1007/s00066-002-0841-y.
  5. Khan S.W., Khatoon S. Ethnanobotanical studies on some useful herbs of Haramosh and Bugrote Valleys in Gilgit, northern areas of Pakistan. Pak. J. Bot., 2008, vol. 40, no. 1, pp. 43–58.
  6. Mihajlov Lj., Kostadinović Veličkovska S., Naumova Letia G., Podea P.V., Mirhosseini H. Isolation, chemical composition, antioxidant and antimicrobial potential of essential oil from Mentha arvensis L. organically planted from Macedonia. Riv. Ital. Sostanze Grasse, 2019, vol. 96, no. 3, pp. 151–160.
  7. Salin O., Törmäkangas L., Leinonen M., Saario M., Hagström M., Ketola R.A., Saikku P., Vuorela H., Vourela P.M. Corn mint (Mentha arvensis) extract diminishes acute Chlamydia pneumoniae infection in vitro and in vivo. J. Agric. Food Chem., 2011, vol. 59, no. 24, pp. 12836–12842. doi: 10.1021/jf2032473.
  8. Nilo M.C.S., Riachi L.G., Simas D.L.R., Coelho G.C., da Silva A.J.R., Costa D.C.M., Alviano D.S, Alviano C.S., De Maria C.A.B. Chemical composition and antioxidant and antifungal properties of Mentha piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples. Food Res., 2017, vol. 1, no. 5, pp. 147–156. doi: 10.26656/fr.2017.5.104.
  9. Machado C.A.T., Lepikson H.A., de Andrade M.A.N. Essential oil steam distillation: Manufacturing 4.0. J. Bioeng. Technol. Appl. Health, 2021, vol. 4, no. 3, pp. 95–99. doi: 10.34178/jbth.v4i3.170.
  10. ISO 279:1998. Essential oils – determination of relative density at 20oC. Geneva, Switzerland, Int. Organ. Stand., 1998.
  11. ISO 1041:1973. Essential oils – determination of freezing point. Geneva, Switzerland, Int. Organ. Stand., 1973.
  12. Quoc L.P.T. Physicochemical properties and antibacterial activity of essential oil of Ageratum conyzoides L. leaves. Agric. Conspec. Sci., 2020, vol. 85, no. 2, pp. 139–144.
  13. Kirby A.J., Schmidt R.J. The antioxidant activity of Chinese herbs for eczema and of placebo herbs. J. Ethnopharmacol., 1997, vol. 56, no. 2, pp. 103–108. doi: 10.1016/S0378-8741(97)01510-9.
  14. Bauer A.W., Kirby W.M.M., Sherris J.C., Turck M. Antibiotic susceptibility testing by a standardized single disk method. Am. J. Clin. Pathol., 1966, vol. 45, no. 4, pp. 493–496. doi: 10.1093/ajcp/45.4_ts.493.
  15. de Souza Guedes J.P., de Souza E.L. Investigation of damage to Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis exposed to Mentha arvensis L. and M. piperita L. essential oils in pineapple and mango juice by flow cytometry. Food     Microbiol., 2018, vol. 76, pp. 564–571. doi: 10.1016/j.fm.2017.09.020.
  16. Ouis N., Hariri A. Antioxidant and antibacterial activities of the essential oils of Ceratonia siliqua. Banat’s J. Biotechnol., 2018, vol. IX, no. 17, pp. 13–23. doi: 10.7904/2068-4738-IX(17)-13.
  17. Quoc L.P.T. Physicochemical properties, chemical components, and antibacterial activity of Melaleuca cajuputi Powell essential oil leaves from quang tri province, Vietnam. Bull. Chem. Soc. Ethiop., 2021, vol. 35, no. 3, pp. 677–683. doi: 10.4314/bcse.v35i3.18.
  18. Abdul-Majeed B.A., Hassan A.A., Kurji B.M. Extraction of oil from Eucalyptus camaldulensis using water distillation method. Iraqi J. Chem. Pet. Eng., 2013, vol. 14, no. 2, pp. 7–12.
  19. Mustapha A. Comparative analysis on the extraction of essential oil from lemongrass and basil leaves. Int. J. Innovative Sci. Eng. Technol., 2018, vol. 5, no. 11, pp. 114–118.
  20. Rao B.R.R. Biomass and essential oil yields of cornmint (Mentha arvensis L. f. piperascens Malinvaud ex Holmes) planted in different months in semi-arid tropical climate. Ind. Crops Prod., 1999, vol. 10, no. 2, pp. 107–113. doi: 10.1016/S0926-6690(99)00012-6.
  21. Pandey A.K., Rai M.K., Acharya D. Chemical composition and antimycotic activity of the essential oils of corn mint (Mentha arvensis) and lemon grass (Cymbopogon flexuosus) against human pathogenic fungi. Pharm. Biol., 2003, vol. 41, no. 6, pp. 421–425. doi: 10.1076/phbi.41.6.421.17825.
  22. Ribeiro-Santos R., Andrade M., de Melo N.R., Sanches-Silva A. Use of essential oils in active food packaging: Recent advances and future trends. Trends Food Sci. Technol., 2017, vol. 61, pp. 132–140. doi: 10.1016/j.tifs.2016.11.021.
  23. Mesbahzadeh B., Garmsiri M., Jalalvand F., Shojaie L., Kakar M.A. Oral administation of menthol alleviate adverse effects of polycystc ovarian syndrome on blood biochemical parameters and antioxidant status in Wister rats. GMJ Med., 2017, vol. 1, no. 1, pp. 9–14. doi: 10.29088/GMJM.2017.09.
  24. Derwich E., Chabir R., Taouil R., Senhaji O. In-vitro antioxidant activity and GC/MS studies on the leaves of Mentha piperita (Lamiaceae) from Morocco. Int. J. Pharm. Sci. Drug Res., 2011, vol. 3, no. 2, pp. 130–136.
  25. Dowom S.A., Abrishamchi P., Asili J. Essential oil (EO) composition and antioxidant activity of two Salvia leriifolia Benth. (Lamiaceae) populations from Iran. N. Biol. Reperta, 2016, vol. 3, no. 2, pp. 108–117. doi: 10.21859/acadpub.nbr.3.2.108.
  26. Nazim M., Sadiq Q.-U.-A., Nawaz A., Anjum S., Ali M., Maryam H. Mentha arvensis, a medicinal and aromatic plant, has high nutritional value and several-uses: A review. Bul. Agroteknol., 2020, vol. 1, no. 2, pp. 37–49. doi: 10.32663/ba.v1i2.1180.

Received

December 8, 2021

 

Le Pham Tan Quoc, PhD in Food Science and Technology, Lecturer

Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City

Ward 4, Go Vap District, Ho Chi Minh City, 700000 Vietnam

E-mail: lephamtanquoc@iuh.edu.vn

 

Контент доступен под лицензией Creative Commons Attribution 4.0 License.