AI Article Synopsis
- This study explored the antibacterial effects of peppermint essential oil (EO) against the bacteria Agrobacterium tumefaciens, using both lab (in vitro) and plant (in vivo) experiments.
- The chemical analysis revealed that the EO consists mainly of menthol (33.59%) and iso-menthone (33.00%), with significant bactericidal activity noted across various strains of Agrobacterium, showing minimum inhibitory concentrations (MIC) between 0.01 and 12.50 mg/mL.
- In tests involving tomato plants, the peppermint EO successfully prevented tumor formation caused by the bacterium at a concentration of 200 mg/mL, indicating its potential as a natural method for controlling bacterial diseases in
Article Abstract
This study was undertaken to determine the antibacterial efficacy of the essential oil (EO) of peppermint (Mentha piperita L.), in vitro and in vivo, against the phytopathogenic bacteria Agrobacterium tumefaciens (A. tumefaciens). The EO composition of M. piperita L. was investigated by Gas chromatography-mass spectrometry (GC/MS) with 26 identified volatile constituents. The major constituents were menthol (33.59%) and iso-menthone (33.00%). This EO exerted a bactericidal activity against multiple strains of Agrobacterium species with minimum inhibitory concentration (MIC) values ranged from 0.01 to 12.50 mg/mL. In planta experiments, M. piperita EO, tested at concentration of 200 mg/mL, completely inhibited the formation of tumors on tomato plants inoculated with pathogenic strain A. tumefaciens ATCC 23308. These results suggest that M. piperita EO could be used to control plant bacterial disease caused by A. tumefaciens.
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| http://dx.doi.org/10.5650/jos.ess18261 | DOI Listing |
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