Composition of volatile compounds and in vitro antimicrobial activity of nine Mentha spp.
Yun Ji ParkDepartment of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 305-764 KoreaThanislas Bastin BaskarDepartment of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 305-764 KoreaSun Kyung YeoDepartment of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 305-764 KoreaMariadhas Valan ArasuDepartment of Botany and Microbiology, Addiriyah Chair for Environmental Studies College of Science, King Saud University, P. O. Box 2455, Riyadh, 11451 Saudi ArabiaNaïf Abdullah Al-DhabiDepartment of Botany and Microbiology, Addiriyah Chair for Environmental Studies College of Science, King Saud University, P. O. Box 2455, Riyadh, 11451 Saudi ArabiaSoon Sung LimDepartment of Food Science and Nutrition and Institute of Natural Medicine, Hallym University, Chuncheon, 200-702 KoreaSang Un ParkDepartment of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 305-764 Korea
2016en
ABI
Аннотация
Background: Mentha plants containing over 25 species are aromatic perennial herbs. These species have been interested and widely used because of various clinical findings. Many volatile compounds facilitate environmental interactions such as protecting themselves from pathogens, parasites, and herbivores. Therefore, this study assessed comparison of volatile composition and antimicrobial activity from nine Mentha species. The composition of volatiles was investigated from the aerial parts of nine different Mentha species using gas chromatography-mass spectrometry (GC/MS). In addition, screened antimicrobial activities against six food borne pathogenic bacteria using extracts obtained these plants.
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