Antioxidant and antibacterial activities and composition of Brazilian spearmint (Mentha spicata L.)

被引：71

作者：

Scherer, Rodrigo ^{[1
]}

Lemos, Mayara Fumiere ^{[1
]}

Lemos, Mariana Fumiere ^{[1
]}

Martinelli, Gesika Coimbra ^{[1
]}

Lopes Martins, Joao Damasceno ^{[1
]}

da Silva, Ary Gomes ^{[1
]}

机构：

[1] Univ Vila Velha, BR-29102770 Boa Vista, Vila Velha, Brazil

来源：

INDUSTRIAL CROPS AND PRODUCTS | 2013年 / 50卷

关键词：

AAI; Mint; Antimicrobial; DPPH; ESSENTIAL OILS; CHEMICAL-COMPOSITION; EXTRACTS; PLANTS; COMPONENTS; ISLAND;

D O I：

10.1016/j.indcrop.2013.07.007

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Antioxidant and antibacterial activities and the composition of Brazilian spearmint (Mentha spicata) extracts were evaluated. They were obtained by maceration with methanol, acetone, and dichloromethane, and the essential oil was obtained by hydrodistillation. The antioxidant activity was determined by antioxidant activity index (AAI), and the antimicrobial activity was evaluated by the diffusion method and by determination of minimum inhibitory concentration against Staphylococcus aureus and Escherichia coli. Phenolic compounds were determined by the Folin-Cioucalteu method, and the essential oil composition was identified by GC/MS. The methanolic extract showed a higher content of total phenolic compounds and stronger antioxidant activity, while only the essential oil showed antibacterial activity. The major compounds of the essential oil were carvone (67%), limonene (14.3%), muurolene (2.3%), and myrcene (2.1%). (C) 2013 Elsevier B.V. All rights reserved.

引用

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页码：408 / 413

页数：6

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