Chemical Composition and Biological Properties of Essential Oils of Two Mint Species

doi:10.4314/tjpr.v12i4.20

CNU IR > Pharmacy and Science > Dept. of Cosmetic Science and institute of cosmetic science > Periodical Articles > Item 310902800/27797

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/27797

Title:	Chemical Composition and Biological Properties of Essential Oils of Two Mint Species
Authors:	Tsai, Mei-Lin Wu, Chin-Tung Lin, Tsen-Fang Lin, Wei-Chao Huang, Yu-Chun Yang, Chao-Hsun
Contributors:	化妝品應用與管理系
Keywords:	Peppermint Chocolate Mint Anti-Microbial Anti-Oxidant Anti-Inflammatory
Date:	2013-08
Issue Date:	2014-05-26 10:44:04 (UTC+8)
Publisher:	Pharmacotherapy Group
Abstract:	Purpose: To analyze the composition of essential oils of two types of mint as well as compare the antimicrobial, antioxidant and anti-inflammatory activities of the two oils.Methods: Peppermint (M. piperita L.) and chocolate mint (M. piperita L.) oils were obtained by steam distillation in a Clevenger-type apparatus. The chemical composition of the essential oils was determined by gas chromatography-mass spectrometry (GC/MS). The minimal inhibitory concentration (MIC) of the essential oils were determined by broth dilution method. The antioxidant activities of the oils were determined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) DPPH radical scavenging assay, beta-Carotene-linoleic acid assay, andnitric oxide (NO) radical scavenging assay.Results: The two essential oils contain high levels of alcohol (43.47-50.10%) and terpene (18.55-21.07%) with the major compound being menthol (28.19-30.35%). The antimicrobial activity (minimum inhibitory concentration, MIC) of peppermint oil against E. coli, S. aureus and P. aeruginosa (0.15, 0.08, 0.92 %v/v, respectively) was stronger than that of chocolate mint (0.23, 0.09, 1.22 %v/v, respectively). In the anti-oxidant test including DPPH and beta-Carotene-linoleic acid assays, peppermint oil showed superior antioxidant properties to chocolate mint oil (4.45 - 19.86 mu l/mL). However, with regard to scavenging NO radical activity, chocolate mint oil exhibited higher activity than peppermint (0.31 and 0.42 mu l/mL, respectively). Chocolate mint oil also exhibited higher anti-inflammatory activity than peppermint oil (0.03 and 0.08 mu l/mL, respectively).Conclusion: The results obtained should help to clarify the functional applications of these folk herbs and their essential oils for aromatherapeutic healing and other folkloric uses.
Relation:	Tropical Journal of Pharmaceutical Research v.12 n.4 pp.577-582
Appears in Collections:	[Dept. of Cosmetic Science and institute of cosmetic science] Periodical Articles

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