Table of Contents
ISRN Pharmaceutics
Volume 2012, Article ID 718645, 6 pages
Research Article

Chemical Composition, Antifungal and Antibiofilm Activities of the Essential Oil of Mentha piperita L.

1Department of Horticultural Sciences, Faculty of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
2Department of Medical Mycology and Parasitology, School of Medicine, Shiraz University of Medical Sciences, Shiraz 71348-45794, Iran
3Center of Basic Sciences in Infectious Diseases, School of Medicine, Shiraz University of Medical Sciences, Shiraz 71348-45794, Iran
4Medicinal and Natural Products Chemistry Research Center, Shiraz University of Medical Sciences, Shiraz, Iran

Received 27 October 2012; Accepted 18 November 2012

Academic Editors: M. Y. Rios, V. B. Sunderland, and J. Torrado

Copyright © 2012 Mohammad Jamal Saharkhiz et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Variations in quantity and quality of essential oil (EO) from the aerial parts of cultivated Mentha piperita were determined. The EO of air-dried sample was obtained by a hydrodistillation method and analyzed by a gas chromatography/mass spectrometry (GC/MS). The antifungal activity of the EO was investigated by broth microdilution methods as recommended by Clinical and Laboratory Standards Institute. A biofilm formation inhibition was measured by using an XTT reduction assay. Menthol (53.28%) was the major compound of the EO followed by Menthyl acetate (15.1%) and Menthofuran (11.18%). The EO exhibited strong antifungal activities against the examined fungi at concentrations ranging from 0.12 to 8.0 μL/mL. In addition, the EO inhibited the biofilm formation of Candida albicans and C. dubliniensis at concentrations up to 2 μL/mL. Considering the wide range of the antifungal activities of the examined EO, it might be potentially used in the management of fungal infections or in the extension of the shelf life of food products.