Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp longifolia


FOOD CHEMISTRY, vol.103, no.4, pp.1449-1456, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 103 Issue: 4
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodchem.2006.10.061
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1449-1456
  • Karadeniz Technical University Affiliated: Yes


This study was designed to evaluate antimicrobial and antioxidant activities of the essential oil and methanol extract from Mentha longifolia ssp. longifolia. The essential oil showed strong antimicrobial activity against all 30 microorganisms tested whereas the methanol extract almost remained inactive. In contrast, the extract showed much better activity than the essential oil in antioxidant activity assays employed, e.g. in the inhibition of free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) and beta-carotene/linoleic acid systems. In the former, the extract was able to reduce the stable free radical DPPH with an IC50 of 57.4 mu g/ml while that of the oils was 10700 mu g/ml. When compared to BHT, a synthetic antioxidant, both showed weaker antioxidative potential. Similarly, in beta-carotene/linoleic acid assay, these samples were not effectively able to inhibit the linoleic acid oxidation; exhibiting only 24% and 36% inhibitions at 2 mg/ml, respectively; both were far below than that of BHT. Total phenolic constituent of the extract was 4.5 g/100 g as gallic acid equivalent. GC-MS analysis of the oil resulted in the identification of 45 constituents, cis-piperitone epoxide, pulegone and piperitenone oxide being the main components. (c) 2006 Elsevier Ltd. All rights reserved.