Chemical Characterization and Antimicrobial Activity of Essential Oils of Mint (Mentha spicata L.) and Surinam Cherry (Eugenia uniflora L.)
<p class="orbitalabstract"><strong> </strong></p> <p class="orbitalabstract">Essential Oils (EOs) of plants are commonly commercially produced for their scents. However, they have also aroused great interest due to their functional properties as anti...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Mato Grosso do Sul
2018-09-01
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| Series: | Orbital: The Electronic Journal of Chemistry |
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| Online Access: | http://orbital.ufms.br/index.php/Chemistry/article/view/1008 |
| _version_ | 1819274631350059008 |
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| author | Lidaiane Mariah Silva dos Santos Franciscato Milene Ribeiro da Silva Filipe Andrich Otávio Akira Sakai Júlio Toshimi Doyama Ary Fernandes Júnior Cristiane Mengue Feniman Mortiz |
| author_facet | Lidaiane Mariah Silva dos Santos Franciscato Milene Ribeiro da Silva Filipe Andrich Otávio Akira Sakai Júlio Toshimi Doyama Ary Fernandes Júnior Cristiane Mengue Feniman Mortiz |
| author_sort | Lidaiane Mariah Silva dos Santos Franciscato |
| collection | DOAJ |
| description | <p class="orbitalabstract"><strong> </strong></p> <p class="orbitalabstract">Essential Oils (EOs) of plants are commonly commercially produced for their scents. However, they have also aroused great interest due to their functional properties as antimicrobial substances. The aim of this work was to characterise the chemical composition and evaluate the antimicrobial activity of mint (Mentha spicata L.) and surinam cherry (Eugenia uniflora L.) EOs. The EOs were obtained by water vapour entrapment in a Clevenger-type distiller and the chemical characterization was performed using gas chromatography and mass spectrometry (GC-MS). The microdilution method was used to determine the Minimum Inhibitory Concentration (MIC) for bacteria causing foodborne diseases. Chromatographic analysis of mint EO revealed the presence of 28 distinct components, of which 18 were identified, composing about 90% of the total mass. The major component linalool (58.51%), carvone and compound 19 (total of 15.1%, compounds with overlapping curves on the chromatogram), and terpinen-4-ol (5.73%) were the most abundant compounds. In the chemical characterization of the surinam cherry EO, 16 compounds were found, of which 10 were identified, with more than 75% of the mixture comprising selina-1,3,7(11)-trien-8-one and selina-1,3,7(11)-trien-8-one epoxide. Mint EO had a MIC between 1.60 and 3.20 μL.mL<sup>-1</sup>. The surinam cherry EO did not inhibit bacterial growth in this study (MIC> 25.60 μL.mL<sup>-1</sup>).</p><p class="orbitalabstract"> </p><p class="orbitalabstract">DOI: <a href="http://dx.doi.org/10.17807/orbital.v10i6.1008">http://dx.doi.org/10.17807/orbital.v10i6.1008</a></p><p class="orbitalabstract"> </p> |
| first_indexed | 2024-12-23T23:11:30Z |
| format | Article |
| id | doaj.art-7f323b18b2c34f678573065e88e6cfb9 |
| institution | Directory Open Access Journal |
| issn | 1984-6428 |
| language | English |
| last_indexed | 2024-12-23T23:11:30Z |
| publishDate | 2018-09-01 |
| publisher | Universidade Federal de Mato Grosso do Sul |
| record_format | Article |
| series | Orbital: The Electronic Journal of Chemistry |
| spelling | doaj.art-7f323b18b2c34f678573065e88e6cfb92022-12-21T17:26:39ZengUniversidade Federal de Mato Grosso do SulOrbital: The Electronic Journal of Chemistry1984-64282018-09-0110647548110.17807/orbital.v10i6.1008522Chemical Characterization and Antimicrobial Activity of Essential Oils of Mint (Mentha spicata L.) and Surinam Cherry (Eugenia uniflora L.)Lidaiane Mariah Silva dos Santos Franciscato0Milene Ribeiro da Silva1Filipe Andrich2Otávio Akira Sakai3Júlio Toshimi Doyama4Ary Fernandes Júnior5Cristiane Mengue Feniman Mortiz6State Universtiy of Maringá, Av. Ângelo Moreira da Fonseca, 1800, Umuarama/PR, CEP 87506-370, BrazilState Universtiy of Maringá, Av. Ângelo Moreira da Fonseca, 1800, Umuarama/PR, CEP 87506-370, BrazilFederal Institute of Paraná, Campus of Umuarama, Rodovia PR 323, km 310, Umuarama/PR, CEP 87507-014, Brazil.Federal Institute of Paraná, Campus of Umuarama, Rodovia PR 323, km 310, Umuarama/PR, CEP 87507-014, Brazil.Paulista State University “Júlio de Mesquita Filho”, Biosciences Institute, R. Prof. Dr. Antônio Celso Wagner Zanin, 250, Botucatu/SP, CEP 18618-689, Brazil.Paulista State University “Júlio de Mesquita Filho”, Biosciences Institute, R. Prof. Dr. Antônio Celso Wagner Zanin, 250, Botucatu/SP, CEP 18618-689, BrazilState Universtiy of Maringá, Av. Ângelo Moreira da Fonseca, 1800, Umuarama/PR, CEP 87506-370, Brazil<p class="orbitalabstract"><strong> </strong></p> <p class="orbitalabstract">Essential Oils (EOs) of plants are commonly commercially produced for their scents. However, they have also aroused great interest due to their functional properties as antimicrobial substances. The aim of this work was to characterise the chemical composition and evaluate the antimicrobial activity of mint (Mentha spicata L.) and surinam cherry (Eugenia uniflora L.) EOs. The EOs were obtained by water vapour entrapment in a Clevenger-type distiller and the chemical characterization was performed using gas chromatography and mass spectrometry (GC-MS). The microdilution method was used to determine the Minimum Inhibitory Concentration (MIC) for bacteria causing foodborne diseases. Chromatographic analysis of mint EO revealed the presence of 28 distinct components, of which 18 were identified, composing about 90% of the total mass. The major component linalool (58.51%), carvone and compound 19 (total of 15.1%, compounds with overlapping curves on the chromatogram), and terpinen-4-ol (5.73%) were the most abundant compounds. In the chemical characterization of the surinam cherry EO, 16 compounds were found, of which 10 were identified, with more than 75% of the mixture comprising selina-1,3,7(11)-trien-8-one and selina-1,3,7(11)-trien-8-one epoxide. Mint EO had a MIC between 1.60 and 3.20 μL.mL<sup>-1</sup>. The surinam cherry EO did not inhibit bacterial growth in this study (MIC> 25.60 μL.mL<sup>-1</sup>).</p><p class="orbitalabstract"> </p><p class="orbitalabstract">DOI: <a href="http://dx.doi.org/10.17807/orbital.v10i6.1008">http://dx.doi.org/10.17807/orbital.v10i6.1008</a></p><p class="orbitalabstract"> </p>http://orbital.ufms.br/index.php/Chemistry/article/view/1008essential oilsantimicrobialaromatic plants |
| spellingShingle | Lidaiane Mariah Silva dos Santos Franciscato Milene Ribeiro da Silva Filipe Andrich Otávio Akira Sakai Júlio Toshimi Doyama Ary Fernandes Júnior Cristiane Mengue Feniman Mortiz Chemical Characterization and Antimicrobial Activity of Essential Oils of Mint (Mentha spicata L.) and Surinam Cherry (Eugenia uniflora L.) Orbital: The Electronic Journal of Chemistry essential oils antimicrobial aromatic plants |
| title | Chemical Characterization and Antimicrobial Activity of Essential Oils of Mint (Mentha spicata L.) and Surinam Cherry (Eugenia uniflora L.) |
| title_full | Chemical Characterization and Antimicrobial Activity of Essential Oils of Mint (Mentha spicata L.) and Surinam Cherry (Eugenia uniflora L.) |
| title_fullStr | Chemical Characterization and Antimicrobial Activity of Essential Oils of Mint (Mentha spicata L.) and Surinam Cherry (Eugenia uniflora L.) |
| title_full_unstemmed | Chemical Characterization and Antimicrobial Activity of Essential Oils of Mint (Mentha spicata L.) and Surinam Cherry (Eugenia uniflora L.) |
| title_short | Chemical Characterization and Antimicrobial Activity of Essential Oils of Mint (Mentha spicata L.) and Surinam Cherry (Eugenia uniflora L.) |
| title_sort | chemical characterization and antimicrobial activity of essential oils of mint mentha spicata l and surinam cherry eugenia uniflora l |
| topic | essential oils antimicrobial aromatic plants |
| url | http://orbital.ufms.br/index.php/Chemistry/article/view/1008 |
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