حساسيت ميكروبي به روغن فرار پونه سنبله اي

Microbial susceptibility to the essential oil of Mentha spicata L.

Essential oil of Mentha spicata L. was extracted by steam distillation method and its antimicrobial effects on Escherichia coli, Staphylococcus aureus, Pseudomonas, Klebsiella Pneumonia, Bacillus subtiiis. Bacillus licheniformis. Streptococcus faecalis, Candida albicans and Saccharomyces cerevisiae were studied. Disc diffusion method was conducted to evaluate the zone of microbial growth inhibition at various concentrations of the essential oils, the antimicrobial effect was also studied against microbial suspensions to find out MIC (Minimal Inhibitory Concentration) and MBC (Minimal Bactericidal Concentration). The essential oil from Mentha spicata L. Was found to have remarkable antimicrobial property against all the microorganisms but P. aeroginosa. The oil exhibited its best antimicrobial activity within a maximum of 35 minutes. 15 components were identified by Gas Chromatography and Mass Spectrometry (GC and GC/MS) analysis of the oil, out of which Limonene (48%), Piperitone (20.27%), Caryophyllene (7.9%) and Menthol (4.7%) constitute major parts of the oil. Monoterpenes such as Limonene seem to have antimicrobial role. It seems necessary to explore antimicrobial properties of new harmless antimicrobial agents from natural sources as substitutes for prevailing chemical drugs.