Chemical Characterization, Antibacterial and Antioxidant Activities of Essential Oils of Mentha viridis L. and Mentha pulegium L. (L)

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Autor(es): dc.creatorSilva, Lucilene Fernandes-
Autor(es): dc.creatorCardoso, Maria das Graças-
Autor(es): dc.creatorBatista, Luís Roberto-
Autor(es): dc.creatorGomes, Marcos de Souza-
Autor(es): dc.creatorRodrigues, Leonardo Milani Avelar-
Autor(es): dc.creatorRezende, Danúbia Aparecida de Carvalho Selvati-
Autor(es): dc.creatorTeixeira, Maria Luisa-
Autor(es): dc.creatorCarvalho, Marcos Schleiden Sousa-
Autor(es): dc.creatorSantiago, Juliana de Andrade-
Autor(es): dc.creatorNelson, David Lee-
Data de aceite: dc.date.accessioned2026-02-09T11:58:22Z-
Data de disponibilização: dc.date.available2026-02-09T11:58:22Z-
Data de envio: dc.date.issued2020-07-10-
Data de envio: dc.date.issued2020-07-10-
Data de envio: dc.date.issued2015-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/41800-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1151546-
Descrição: dc.descriptionThe essential oils from Mentha viridis L. and Mentha pulegium L. were characterized by gas chromatography coupled to mass spectrometry (GC-MS). These oils were obtained by hydrodistillation and presented linalool (40.70%), carvone (13.52%) and α-terpinene (8.56%) as the principal constituents in the essential oil from Mentha viridis L. Pulegone (50.01%), menthol (31.90%) and menthone (16.56%) were the principal constituents in the essential oil from Mentha pulegium L. These essential oils (in concentrations ranging from 3.91 to 500 μL·mL-1) showed satisfactory activities against Escherichia coli, Listeria monocytogenes, Salmonella choleraesuis and Staphylococcus aureus. The antioxidant activities with 2-deoxyribose and phosphomolybdenum and the reducing power (in concentrations ranging from 0.78 to 1000 μL·mL-1) were determined. The antioxidant activity was observed for the two oils evaluated by the phosphomolybdenum and 2-deoxyribose methods, whereas the essential oil from M. viridis presented low antioxidant activity in the reducing power assay.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherScientific Research Publishing Inc.-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceAmerican Journal of Plant Sciences-
Palavras-chave: dc.subjectMentha-
Palavras-chave: dc.subjectLinalool-
Palavras-chave: dc.subjectPulegone-
Palavras-chave: dc.subjectVolatiles-
Palavras-chave: dc.subjectÓleos essenciais - Caracterização química-
Palavras-chave: dc.subjectÓleos essenciais - Atividade antibacteriana-
Palavras-chave: dc.subjectÓleos essenciais - Atividade antioxidante-
Palavras-chave: dc.subjectHortelã-
Título: dc.titleChemical Characterization, Antibacterial and Antioxidant Activities of Essential Oils of Mentha viridis L. and Mentha pulegium L. (L)-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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