Composition, Antioxidative and Antibacterial Bioactivities of Essential Oils Obtained From Some Selected Mint Species

• Main Authors: Chia-Hsun Peng, 彭嘉洵
• Other Authors: Li-Yun Lin
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/ut6d4c

碩士 === 弘光科技大學 === 食品科技所 === 103 === Mentha was examined for their antioxidant, antibacterial and anti-inflammatory bioactivities. Essential oils (EO) were first separated by the steam distillation. The obtained EO were further subjected to solvent fractionation on a silica gel chromatorgraphy. The separated sub EO fractions were analyzed by GC/MS. The yields of the essential oil were 0.40% for Mentha arvensis. Thirty seven kinds of volatiles were found in the essential oil of Mentha arvensis, among which the major components were menthol and menthone, reaching respectively 32.26% and 29.28% in the whole essential oils. The yields of the essential oil were 0.30% for Mentha canadensis. Forty three kinds of volatiles were found in the essential oil of Japanese mint , among which the major components were menthol and menthone, reaching respectively 57.17% and 13.72% in the whole essential oils.The yields of the essential oil were 0.30% for Mentha aquatica . Forty seven kinds of volatiles were found in the essential oil of Orange mint, among which the major components were limonene and D-viridiflorol, reaching respectively 25.97% and 12.27% in the whole essential oils. The yields of the essential oil were 0.32% for Mentha piperita. Thirty six kinds of volatiles were found in the essential oil of Swiss mint, among which the major components were menthone and menthol, reaching respectively 44.66% and 15.33% in the whole essential oils. By antioxidant analysis, the total polyphenolics were analyzed. Data showed that each mL of the Mentha leaves contained a total poplyphenolics of 13.07, 12.82, 18.70 and 12.67 mg. The essential oils of Japanese mint at concentration of 50μg/mL showed 55.33% of DPPH free radical scavenging capability. The FRAP value of essential oils was found to have reducing capacity (FRAP value) in an order of Japanese mint, Orange mint, Mentha arvensis and Swiss mint, equivalent to 129.0, 70.3, 41.5 and 26.5 mg of BHT,respectively. By antibacterial analysis, the essential oils of Mentha at 1% revealed 50% of anti- bacterial properties. Japanese mint attained a 90% of antibacterial activity against the common pathogens E. coli，V. parahaemolyticus and V. parahaemolyticus . Japanese mint, Mentha arvensis and Swiss mint attained a 50% of antibacterial activity against the common pathogens S. typhimurium. By anti-inflammatory analysis, that all the essential oil revealed substantial effect to suppress the expression of TNF-α, and indeed more potent than the essential oil of Japanese mint. In conclusion, All mints essential oil has the merit to provide moderate antioxidants and antibacterial capability.