Chemical Composition and Antibacterial Effect of Mentha spp. Grown in Estonia

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Kapp , K , Püssa , T , Orav , A , Roasto , M , Raal , A , Vuorela , P , Vuorela , H & Tammela , P 2020 , ' Chemical Composition and Antibacterial Effect of Mentha spp. Grown in Estonia ' , Natural Product Communications , vol. 15 , no. 12 . https://doi.org/10.1177/1934578X20977615

Title: Chemical Composition and Antibacterial Effect of Mentha spp. Grown in Estonia
Author: Kapp, Karmen; Püssa, Tõnu; Orav, Anne; Roasto, Mati; Raal, Ain; Vuorela, Pia; Vuorela, Heikki; Tammela, Päivi
Contributor: University of Helsinki, Division of Pharmaceutical Biosciences
University of Helsinki, Drug Research Program
University of Helsinki, Faculty of Pharmacy
University of Helsinki, Division of Pharmaceutical Biosciences
Date: 2020-12-08
Language: eng
Number of pages: 14
Belongs to series: Natural Product Communications
ISSN: 1934-578X
URI: http://hdl.handle.net/10138/324022
Abstract: Mentha spp. are used in the food and pharmaceutical industry; the plants are characterized by natural interspecies hybridization. In this study, knowledge of the chemical composition of Mentha spp. was broadened by focusing on plants grown in a geographically small region of Estonia. The antibacterial activity of Mentha spp. essential oils and water extracts was evaluated. Polyphenolic water extracts of M. x villosa Huds., M. x suaveolens Ehrh., and M. x gracilis Sole were tested for the first time on Escberichia coli and Staphylococcus aura's. Leaves of cultivated and wild-grown plants (n = 33) were collected. The microdistilled essential oil composition reflected the diversity within the genus Mentha. Determined by gas chromatography-mass spectrometry (MS), major compounds were cis-piperitone oxide, carvone, linalool, menthol, and menthofuran. Based on high-performance liquid chromatographyultraviolet-MS/MS analyses of the water extracts, no species-specific polyphenolic compounds could be proposed. Abundant polyphenols were rosmarinic acid, salvianolic acid B, and eriocitrin. Essential oils exhibited antibacterial activity on E. coli and S. aureus by the broth dilution method. Water extracts showed activity only against S. aureus. This study supports the use of Mentha spp. as health-promoting ingredients in food. However, further studies are still needed to widen the knowledge of the chemical composition of these plants.
Subject: 317 Pharmacy
11831 Plant biology
mint
polyphenol
essential oil
HPLC-UV-MS/MS
GC-MS
Escherichia coli
Staphylococcus aureus
X PIPERITA L.
IN-VITRO ANTIOXIDANT
ESSENTIAL OIL
ANTIMICROBIAL ACTIVITY
ESCHERICHIA-COLI
M. SPICATA
IDENTIFICATION
FLAVONOIDS
LAMIACEAE
ACID
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