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Table 2 Antimicrobial activity from the extracts of Mentha species

From: Composition of volatile compounds and in vitro antimicrobial activity of nine Mentha spp.

 

E. coli (KF 918342)

S. haemolyticus

A. hydrophila

E. coli (ATCC 35150)

C. sakazakii

A. salmonicida

PP

19.00 ± 0.00

15.67 ± 0.58

15.00 ± 1.00

20.00 ± 0.00

15.33 ± 1.53

13.67 ± 0.58

WT

16.00 ± 0.00

14.67 ± 1.53

14.33 ± 2.89

10.00 ± 0.00

11.67 ± 2.08

9.67 ± 1.53

AP

13.67 ± 0.58

15.00 ± 0.00

15.67 ± 2.08

13.00 ± 0.00

15.00 ± 2.00

11.33 ± 1.53

SP

9.00 ± 1.00

20.33 ± 2.08

20.33 ± 0.58

13.00 ± 1.00

16.00 ± 1.73

15.67 ± 1.15

CC

20.67 ± 1.15

22.00 ± 1.00

19.33 ± 0.58

22.00 ± 0.00

17.67 ± 0.58

16.67 ± 1.53

PA

15.00 ± 1.00

8.67 ± 0.58

12.00 ± 0.00

14.00 ± 1.00

13.33 ± 0.58

8.33 ± 1.53

HS

20.33 ± 1.15

21.33 ± 1.15

18.67 ± 1.53

20.00 ± 0.00

16.67 ± 3.06

15.67 ± 1.15

ED

19.00 ± 0.00

21.33 ± 0.58

21.00 ± 0.00

20.00 ± 1.00

15.33 ± 1.15

15.00 ± 1.00

PR

20.33 ± 1.15

20.67 ± 1.15

17.67 ± 0.58

22.33 ± 0.58

18.00 ± 1.00

19.67 ± 0.58

St

28.00 ± 0.00

25.67 ± 0.58

26.67 ± 0.58

27.33 ± 0.58

26.00 ± 0.00

28.00 ± 0.00

  1. Zone of inhibition (mm) of ethanol extract from different species of Mentha. AP apple mint, CC chocolate mint, ED eau de cologne mint, HS horsemint, PA pineapple mint, PP peppermint, PR pennyroyal mint, SP spearmint, St streptomicine, WT water mint