Chemical Composition and In Vitro Antibacterial Activity of Mentha spicata Essential Oil against Common Food-Borne Pathogenic Bacteria

Table 1

Essential oil composition of M. spicata identified by GC-MS.

Number	Compound	Retention index	Percentage
1	-Myrcene	450	0.25
2	Limonene	509	11.50
3	-Terpinene	553	0.16
4	Menthone	703	1.01
5	Menthol	713	1
6	Terpinen-4-ol	720	0.99
7	-Terpinol	737	0.31
8	Dihydrocarveol	742	0.22
9	cis-Dihydrocarveol	746	1.43
10	Dihydrocarvone	756	0.43
11	trans-Carveol	773	0.3
12	Carvone	819	78.76
13	Dihydrocarvyl acetate	906	0.57
14	L-carveol	946	0.32
15	-Bourbonene	981	1.23
16	trans-Caryophyllene	1021	1.04
17	-Amorphene	1048	0.21
18	-Amorphene	1058	0.16
	Others	—	0.11
	Sum		100