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Mentha spicata Essential Oil: Chemical Composition, Antioxidant and Antibacterial Activities against Planktonic and Biofilm Cultures of Vibrio spp. Strains

Mejdi SnoussiLaboratoire de Traitement des Eaux Usées, Centre de Recherches et des Technologies des Eaux (CERTE), Technopole de Borj-Cédria, BP 273, 8020 Soliman, TunisiaEmira NoumiLaboratory of Transmissible Diseases and Biological Active Substances, University of Monastir, Avenue Avicenne, 5000 Monastir, TunisiaNajla TrabelsiLaboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cédria, BP 901, 2050 Hammam Lif, TunisiaGuido FlaminiDepartment of Pharmacy, University of Pisa, Via Bonanno, 6, 56126 Pisa, ItalyAdele PapettiDepartment of Drug Sciences, University of Pavia, Viale Taramelli, 12, 27100 Pavia, ItalyVincenzo De FeoDepartment of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, Fisciano 84084, Salerno, Italy

2015en

ABI

Annotatsiya

Chemical composition, antioxidant and anti-Vibrio spp. activities of the essential oil isolated from the aerial parts of Mentha spicata L. (spearmint) are investigated in the present study. The effect of the essential oil on Vibrio spp. biofilm inhibition and eradication was tested using the XTT assay. A total of 63 chemical constituents were identified in spearmint oil using GC/MS, constituting 99.9% of the total identified compounds. The main components were carvone (40.8% ± 1.23%) and limonene (20.8% ± 1.12%). The antimicrobial activity against 30 Vibrio spp. strains (16 species) was evaluated by disc diffusion and microdilution assays. All microorganisms were strongly affected, indicating an appreciable antimicrobial potential of the oil. Moreover, the investigated oil exhibited high antioxidant potency, as assessed by four different tests in comparison with BHT. The ability of the oil, belonging to the carvone chemotype, to inhibit or reduce Vibrio spp. biofilm warrants further investigation to explore the use of natural products in antibiofilm adhesion and reinforce the possibility of its use in the pharmaceutical or food industry as a natural antibiotic and seafood preservative against Vibrio contamination.

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Identifikatorlar

DOI: 10.3390/molecules200814402

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