Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial Effect
In our research six different mint species (peppermint, spearmint (five different chemotypes), Horse mint, mojito mint, apple mint (two different chemotypes), bergamot mint) have been evaluated by referring to their chemical (essential oil (EO) content and composition) and in vitro biological (antib...
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2025-01-01
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| author | Ameni Sfaxi Szilvia Tavaszi-Sárosi Kovács Flórián Katalin Patonay Péter Radácsi Ákos Juhász |
| author_facet | Ameni Sfaxi Szilvia Tavaszi-Sárosi Kovács Flórián Katalin Patonay Péter Radácsi Ákos Juhász |
| author_sort | Ameni Sfaxi |
| collection | DOAJ |
| description | In our research six different mint species (peppermint, spearmint (five different chemotypes), Horse mint, mojito mint, apple mint (two different chemotypes), bergamot mint) have been evaluated by referring to their chemical (essential oil (EO) content and composition) and in vitro biological (antibacterial, antioxidant effect) characteristics. The EO amount of the analyzed mint populations varied between 1.99 and 3.61 mL/100 g d.w. Altogether, 98 volatile compounds have been detected in the oils. Antibacterial effects (inhibition zones, MIC, IC<sub>50</sub> and MBC) were evaluated against <i>Escherichia coli</i>, <i>Salmonella enterica</i>, <i>Bacillus cereus</i> and <i>Staphylococcus aureus</i>. The best antibacterial effect was given by a carvacrol–thymol chemotype spearmint population (inhibition zone: 18.00–20.00 mm, MIC: 0.06 <i>v</i>/<i>v</i>%, IC<sub>50</sub>: 0.01–0.03 <i>v</i>/<i>v</i>%, MBC: 0.06, >2.00 <i>v</i>/<i>v</i>%). The least effective oil in the case of Gram-negative bacteria was bergamot mint (inhibition zone: 7.67–8.67 mm, MIC: 2.00, >2.00 <i>v</i>/<i>v</i>%, IC<sub>50</sub>: 0.11–0.25 <i>v</i>/<i>v</i>%, MBC: 2.00, >2.00 <i>v</i>/<i>v</i>%), while in the case of Gram-positive bacteria, oils containing dihydrocarvone as the main compound possessed the weakest antibacterial effect (inhibition zone: 9.00–10.00 mm, MIC: 1.00–2.00 <i>v</i>/<i>v</i>%, IC<sub>50</sub>: 0.22–0.37 <i>v</i>/<i>v</i>%, MBC: >2.00 <i>v</i>/<i>v</i>%). Interestingly, none of the oils could kill <i>B. cereus</i> in the applied concentrations. |
| format | Article |
| id | doaj-art-f49aa4a889d14b3d99bdc7ece3f13ad3 |
| institution | Kabale University |
| issn | 2223-7747 |
| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-f49aa4a889d14b3d99bdc7ece3f13ad32025-01-10T13:19:46ZengMDPI AGPlants2223-77472025-01-0114110510.3390/plants14010105Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial EffectAmeni Sfaxi0Szilvia Tavaszi-Sárosi1Kovács Flórián2Katalin Patonay3Péter Radácsi4Ákos Juhász5Department of Medicinal and Aromatic Plants, Institute of Horticultural Science, Hungarian University of Agriculture and Life Sciences (MATE), Villányi út. 29-43., H-1118 Budapest, HungaryDepartment of Medicinal and Aromatic Plants, Institute of Horticultural Science, Hungarian University of Agriculture and Life Sciences (MATE), Villányi út. 29-43., H-1118 Budapest, HungaryDepartment of Agro-Environmental Studies, Hungarian University of Agriculture and Life Sciences, Villányi út. 29-43, H-1118 Budapest, HungaryFood and Wine Knowledge Centre, Eszterházy Károly Catholic University, Eszterházy tér 1., H-3300 Eger, HungaryDepartment of Medicinal and Aromatic Plants, Institute of Horticultural Science, Hungarian University of Agriculture and Life Sciences (MATE), Villányi út. 29-43., H-1118 Budapest, HungaryDepartment of Microbiology and Applied Biotechnology, Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences (MATE), Páter Károly utca 1., H-2100 Gödöllő, HungaryIn our research six different mint species (peppermint, spearmint (five different chemotypes), Horse mint, mojito mint, apple mint (two different chemotypes), bergamot mint) have been evaluated by referring to their chemical (essential oil (EO) content and composition) and in vitro biological (antibacterial, antioxidant effect) characteristics. The EO amount of the analyzed mint populations varied between 1.99 and 3.61 mL/100 g d.w. Altogether, 98 volatile compounds have been detected in the oils. Antibacterial effects (inhibition zones, MIC, IC<sub>50</sub> and MBC) were evaluated against <i>Escherichia coli</i>, <i>Salmonella enterica</i>, <i>Bacillus cereus</i> and <i>Staphylococcus aureus</i>. The best antibacterial effect was given by a carvacrol–thymol chemotype spearmint population (inhibition zone: 18.00–20.00 mm, MIC: 0.06 <i>v</i>/<i>v</i>%, IC<sub>50</sub>: 0.01–0.03 <i>v</i>/<i>v</i>%, MBC: 0.06, >2.00 <i>v</i>/<i>v</i>%). The least effective oil in the case of Gram-negative bacteria was bergamot mint (inhibition zone: 7.67–8.67 mm, MIC: 2.00, >2.00 <i>v</i>/<i>v</i>%, IC<sub>50</sub>: 0.11–0.25 <i>v</i>/<i>v</i>%, MBC: 2.00, >2.00 <i>v</i>/<i>v</i>%), while in the case of Gram-positive bacteria, oils containing dihydrocarvone as the main compound possessed the weakest antibacterial effect (inhibition zone: 9.00–10.00 mm, MIC: 1.00–2.00 <i>v</i>/<i>v</i>%, IC<sub>50</sub>: 0.22–0.37 <i>v</i>/<i>v</i>%, MBC: >2.00 <i>v</i>/<i>v</i>%). Interestingly, none of the oils could kill <i>B. cereus</i> in the applied concentrations.https://www.mdpi.com/2223-7747/14/1/105<i>Mentha</i>essential oilantioxidant capacityantibacterial activity |
| spellingShingle | Ameni Sfaxi Szilvia Tavaszi-Sárosi Kovács Flórián Katalin Patonay Péter Radácsi Ákos Juhász Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial Effect Plants <i>Mentha</i> essential oil antioxidant capacity antibacterial activity |
| title | Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial Effect |
| title_full | Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial Effect |
| title_fullStr | Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial Effect |
| title_full_unstemmed | Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial Effect |
| title_short | Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial Effect |
| title_sort | comparative evaluation of different mint species based on their in vitro antioxidant and antibacterial effect |
| topic | <i>Mentha</i> essential oil antioxidant capacity antibacterial activity |
| url | https://www.mdpi.com/2223-7747/14/1/105 |
| work_keys_str_mv | AT amenisfaxi comparativeevaluationofdifferentmintspeciesbasedontheirinvitroantioxidantandantibacterialeffect AT szilviatavaszisarosi comparativeevaluationofdifferentmintspeciesbasedontheirinvitroantioxidantandantibacterialeffect AT kovacsflorian comparativeevaluationofdifferentmintspeciesbasedontheirinvitroantioxidantandantibacterialeffect AT katalinpatonay comparativeevaluationofdifferentmintspeciesbasedontheirinvitroantioxidantandantibacterialeffect AT peterradacsi comparativeevaluationofdifferentmintspeciesbasedontheirinvitroantioxidantandantibacterialeffect AT akosjuhasz comparativeevaluationofdifferentmintspeciesbasedontheirinvitroantioxidantandantibacterialeffect |