بررسي اثر ضد ميكروبي اسانس نعناع فلفلي و مقايسه آن با بنزوات سديم

Evaluation of Antimicrobial Activity of Mentha piperita L. Essential Oil and Its Comparison with Sodium Benzoate

Introduction: Belonging to the family of Lamiaceae, peppermint (Mentha Piperita L.) is a C therapeutic and aromatic herb whose extract has various applications in food, cosmetic, jj hygienic and pharmaceutical industries. Materials and Methods: The level of minimum inhibitory concentration (MIC) of Mentha piperita L. essential oil and a chemical preservative used in food industries (Sodium ^ Benzoate) were determined against three microorganisms E. coli (PTCC 1330), Bacillus 1 subtilis (PTCC 1254) and Salmonella typhinurium (PTCC 1622). 9 Results: The results showed that MIC of Mentha piperita L. essential oil for the above c- microorganisms is 1000 ppm, while MIC of Sodium Benzoate on Salmonella typhimurium ^ (PTCC 1622) is 3000 ppm and on the other two , E. coli (PTCC 1330) and Bacillus subtilis C (PTCC 1254)) is 3500 ppm, .t Conclusion: Considering the results it was concluded that the essential oil of peppermint has C c 1 stronger antimicrobial activity as compared to Sodium Benzoate.