Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/41800
Título: Chemical Characterization, Antibacterial and Antioxidant Activities of Essential Oils of Mentha viridis L. and Mentha pulegium L. (L)
Palavras-chave: Mentha
Linalool
Pulegone
Volatiles
Óleos essenciais - Caracterização química
Óleos essenciais - Atividade antibacteriana
Óleos essenciais - Atividade antioxidante
Hortelã
Data do documento: Mar-2015
Editor: Scientific Research Publishing Inc.
Citação: SILVA, L. F. et al. Chemical Characterization, Antibacterial and Antioxidant Activities of Essential Oils of Mentha viridis L. and Mentha pulegium L. (L). American Journal of Plant Sciences, [S. I.], v. 6, n. 5, p. 666-675, Mar. 2015.
Resumo: The essential oils from Mentha viridis L. and Mentha pulegium L. were characterized by gas chromatography coupled to mass spectrometry (GC-MS). These oils were obtained by hydrodistillation and presented linalool (40.70%), carvone (13.52%) and α-terpinene (8.56%) as the principal constituents in the essential oil from Mentha viridis L. Pulegone (50.01%), menthol (31.90%) and menthone (16.56%) were the principal constituents in the essential oil from Mentha pulegium L. These essential oils (in concentrations ranging from 3.91 to 500 μL·mL-1) showed satisfactory activities against Escherichia coli, Listeria monocytogenes, Salmonella choleraesuis and Staphylococcus aureus. The antioxidant activities with 2-deoxyribose and phosphomolybdenum and the reducing power (in concentrations ranging from 0.78 to 1000 μL·mL-1) were determined. The antioxidant activity was observed for the two oils evaluated by the phosphomolybdenum and 2-deoxyribose methods, whereas the essential oil from M. viridis presented low antioxidant activity in the reducing power assay.
URI: http://repositorio.ufla.br/jspui/handle/1/41800
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