In order to increase the Moroccan Mentha piperita value, the antimycobacterial, antifungal and antioxidant activities of its essential oil was evaluated. The study of antimicrobial activity was performed on two mycobacterial strains Mycobacterium aurum and Mycobacterium smegmatis and two fungal strains Aspergillus niger and Penicillium expansum, using broth microdilution method. While, the antioxidant activity was studied by the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) radical scavenging assay. The Minimal Inhibitory Concentration (MIC) showed that M. piperita essential oil exhibited strong inhibitory effect against all tested microorganisms with minimum inhibitory concentrations ranging from 0.062% to 0.5% (v/v). Moreover, this essential oil presented radical scavenging power with an IC50 of 6,3977 mg/ml. These findings showed that the studied essential oil has both an antimicrobial and antioxidant potential that can be applied to the food and drug industries.
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