Chemical Composition of Mentha spicata L. subsp. tomentosa and  M. pulegium L., and their Antimicrobial Activity on Strong Pathogen Microorganisms

Emre SEVİNDİK; Çiğdem YAMANER; Cemal KURTOĞLU; Betül TİN

doi:10.15835/nsb919923

Chemical Composition of Mentha spicata L. subsp. tomentosa and M. pulegium L., and their Antimicrobial Activity on Strong Pathogen Microorganisms

Authors

Emre SEVİNDİK Adnan Menderes University, Faculty of Agriculture, Department of Agricultural Biotechnology, South Campus, Cakmar-Aydin (TR)
Çiğdem YAMANER Adnan Menderes University, Faculty of Agriculture, Department of Agricultural Biotechnology, South Campus, Cakmar-Aydin (TR)
Cemal KURTOĞLU Adnan Menderes University, Faculty of Agriculture, Department of Agricultural Biotechnology, South Campus, Cakmar-Aydin (TR)
Betül TİN Adnan Menderes University, Faculty of Agriculture, Department of Agricultural Biotechnology, South Campus, Cakmar-Aydin (TR)

DOI:

https://doi.org/10.15835/nsb919923

Abstract

Mentha L., recognized as a medical and aromatic plant, is a general name affiliated to mint species and belongs to Labiatae family. Some species are used as fresh vegetables in the Turkish kitchen and they can also be used in salads. In addition, some species have been used as a spice in food. In this study, chemical composition and antimicrobial activity towards some pathogenics (gram + and gram -) microorganisms of the essential oils Mentha spicata L. subsp. tomentosa (Briq.) Harley, Mentha pulegium L. grown under West Anatolian ecological conditions were investigated. Extractions were carried out with Clevenger apparatus and essential oil composition was determined by Gas Chromatography-Mass Spectrometry (GC-MS). Microorganisms used for the antimicrobial studies were Methicillin-resistant Staphylococcus aureus (MRSA), Staphylococcus aureus ATCC 6538, Pseudomonas aeruginosa, Enterecoccus faecium DSM 13590, Escherichia coli Q157:H7 and Bacillus cereus CCM99. As a result, M. pulegium and M. spicata subsp. tomentosa were found to be rich in piperitenone oxide: 72.77% and 28.84%, respectively. Each of the oils was found to possess antimicrobial properties against test microorganisms. Essential oils obtained from Mentha species give positive effect on all microorganisms.

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Original manuscript

Published

2017-03-30

How to Cite

SEVİNDİK, E., YAMANER, Çiğdem, KURTOĞLU, C., & TİN, B. (2017). Chemical Composition of Mentha spicata L. subsp. tomentosa and M. pulegium L., and their Antimicrobial Activity on Strong Pathogen Microorganisms. Notulae Scientia Biologicae, 9(1), 73–76. https://doi.org/10.15835/nsb919923

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Issue

Vol. 9 No. 1 (2017)

Section

Research articles

CITATION

DOI: 10.15835/nsb919923

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Papers published in Notulae Scientia Biologicae are Open-Access, distributed under the terms and conditions of the Creative Commons Attribution License.

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