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

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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.

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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

 

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Ключевые слова: L.P.T. Quoc, Uchenye Zapiski
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