Akademik Veri Yönetim Sistemi
ISTANBUL JOURNAL OF PHARMACY, sa.1, ss.49-60, 2024 (ESCI)
Background and Aims: This research focuses on assessing the antioxidant, antifungal and antibacterial properties of Mentha piperita Lamiaceae and Ocimum basilicum Lamiaceae essential oils and their potential synergistic effects with various antibiotics. Methods: The study identifies the chemical composition of M. piperita and O. basilicum essential oils by employing gas chromatography -mass spectrometry (GC -MS), cupric reducing antioxidant capacity (CUPRAC), and 2,2-Diphenyl-1picrylhydrazyl (DPPH) methods to identify antioxidant activity. The study also uses the minimal inhibitory concentration (MIC) method for the antibacterial and antifungal activity tests. Results: The main constituents of M. piperita are menthol (51.89%), L-menthone (17.81%),L -menthol (10.17%), and menthyl acetate 6.29%. The main constituents of O. basilicum are 65.51% estragole, 18.51% L-linalool, 2.69% bisabolene, and 2.66% trans-4-methoxycinnamaldehyde. With regard to the DPPH method, IC50 values of 0.028 and 0.019 were found for M. piperita and O. basilicum , respectively, based on the inhibition values. The results for the CUPRAC method indicate O. basilicum to show more antioxidant activity than M. piperita . According to the MICs, the essential oils are effective against bacteria at 1:4-1:16 dilutions, while the MIC values for the oil mixture (1:1) are significantly lower at a dilution of up to 1:2048. When combining the oils combined with the antibiotics (i.e., tobramycin and ceftazidime), they provide a synergistic activity against Staphylococcus epidermidis, Escherichia coli , and Klebsiella pneumoniae . The antifungal activity tests reveal no sufficient activity against the mold Aspergillus niger , while a limited effect was observed against the yeast Candida albicans . Conclusion: The results show that the studied essential oils, especially their mixture at a 1:1 ratio, could be a good treatment option either alone or as a drug adjuvant due to their antibacterial and antioxidant properties.