Chemical Composition and In Vitro Antibacterial Activity of Mentha spicata Essential Oil against Common Food-Borne Pathogenic Bacteria

摘要: The aim of the present study was to investigate chemical composition and antibacterial activity essential oil from leaf Mentha spicata plant against common food-borne pathogenic bacteria (Staphylococcus aureus, Bacillus subtilis, cereus, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7). Chemical identified by gas chromatography coupled with mass spectrometer detector (GC-MS). evaluated broth microdilution method agar disk diffusion assay. According result GC-MS analysis, 18 components were identified, accounting for 99.89% whole oil. main carvone (78.76%), limonene (11.50%), β-bourbonene (11.23%), cis-dihydrocarveol (1.43%), trans-caryophyllene (1.04%), menthone (1.01%), menthol (1%), terpinen-4-ol (0.99). exhibited moderate level all test microorganisms. In general, Gram-positive more susceptible M. than Gram-negative bacteria. L. monocytogenes most sensitive microorganisms (inhibition zone = 22 mm MIC MBC 2.5 µL/mL). Based on our results, collected Kermanshah province, west Iran, has a potential be applied as agent.