Gas Chromatography-Mass Analysis and Evaluation of Antibacterial Activity of Mint and Basil Essential Oil

Abstract

Essential oils have grown in popularity in recent years due to their antimicrobial qualities. The aim of study to analyses the chemical component evaluate the antibacterial activities Mentha arvensis, Mint essential oil (MEO) and Ocimum basilicum, Basil essential oil (BEO), and compares the essential oil's effects in inhibition of Staphylococcus. aureus bacteria that responsible for enterotoxin production. Water distillation method used for MEO and BEO extraction, then analyzed secondary metabolites using Gas Chromatography-Mass Spectroscopy (GC-MS) techniques sixty-four compounds were identified from MEO (11.52%) 2-ispropyl-5-methylcyclohexanone(menthol), (11.33%)  D-limonene, (9.92%) 2-cyclohexen-1-methylethylidene, (6.28%) Cyclohexanone and  (3.71%) Cyclohexanol also fifty-three compounds were identified in BEO estragole (55.44%), linalool (18.41%), propanal,2-methyl-3phenyl (4.67%),(cyclopropylmethy) 4methyloxy benzene(1.99%), and 2(10) pinene (1.89%). This Investigation used an antibacterial disk diffusion assay and the  MEO, BEO have antibacterial activities against S.aureus but MEO exceeds BEO as it  more antibcterial activity against S. aureus. It was  concluded that the diameter of the inhibition zones of MEO was greater than BEO.