Physicochemical Properties, Chemical Components, and Antibacterial Activity of the Essential Oil from Mentha arvensis L. Leaves

Essential oil (EO) obtained from Mentha arvensis L. leaves was separated by the steam distillation method. The following EO physicochemical properties were analyzed: acid value, saponification value, ester value, relative density, absolute density, and freezing point. Using gas chromatography-mass spectrometry, 26 major compounds were detected in the EO, with menthol having the highest level (69.44%). The antioxidant capacity of the EO (IC50 = 330 mg mL-1) was determined with the help of the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The antibacterial activity (against Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) was assessed using the paper disc diffusion method for antibiotic susceptibility testing.