Chemical profile and antibacterial activity of Mentha viridis L. essential oils and ethanolic extract
Eman Tawfik Hussien, Sara Abdallah Shaban, Omar Muhammad Ali, H Seel, Nourhan Adel Elsayed, Youssef Samir, Galal Remaly, Ahmed Salih Mohammed
Abstract
Mentha viridis was the model plant for this study to estimate the antibacterial activity and define the essential metabolites' essential chemical compositions. This study was designed to estimate ethanol extract's chemical composition and essential oil isolated from leaves of commercial M. viridis. The essential primary and secondary metabolites were estimated and defined as: total protein (45.29 µg/ml), total alkaloids (0.116 mg/g), total flavonoids (0.9931 mg/g), and total phenolic compounds (0.2326 mg/g). The antibacterial activity of M. viridis ethanol extract was screened against two-gram negative bacterial strains, Pseudomonas aeruginosa and Escherichia coli (DH5-α). This work proved that both the ethanol extract and the essential oil extract of M. viridis leave have potent antibacterial activity against tested bacteria. There is a difference in clear zone diameter by comparing the control ethanol treatment to the ethanol extract. The total essential oil obtained by hydro-distillation technique and identified by Gas chromatography-mass spectrometry. The main compounds of the oil were Cyclohexanone, 5-methyl-2-(1-methylethylidene)- (33.46%), D-Carvone (32.30%), Cyclohexanol, 2-methyl-5-(1-methylethenyl)-, (1.alpha., 2.beta., 5.alpha.) (7.13%), Carveol (5.31%), Dihydrocarvyl acetate (5.30%). All these characterizations enable M. viridis to have antibacterial, antioxidant, anti-inflammatory and anticarcinogenic effects. Keywords: Antibacterial activity, essential oils, ethanol extract, gas chromatography-mass spectrometry (GC-MS), Mentha Viridis.