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KMID : 1161420110140030297
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Journal of Medicinal Food
2011 Volume.14 No. 3 p.297 ~ p.303
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Chemical Composition and Biological Activities of Calamintha officinalis Moench Essential Oil
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Monforte Maria Teresa
Tzakou Olga
Nostro Antonia
Zimbalatti Vincenzo
Galati Enza Maria
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Abstract
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Calamintha officinalis Moench essential oil is used in cooking as an aromatic herb and also to improve the flavor and fragrance of several pharmaceutical products. The essential oil, obtained by hydrodistillation (5?mL/kg), was analyzed by gas chromatography?mass spectrometry and gas chromatography?flame ionization detection. Sixty-four components were identified, constituting 99.7% of the total oil. The major component was found to be carvone (38.7%), followed by neo-dihydrocarveol (9.9%), dihydrocarveol acetate (7.6%), dihydrocarveol (6.9%), 1,8 cineole (6.4%), cis-carvyl acetate (6.1%), and pulegone (4.1%). The essential oil showed antifungal and antimicrobial activity against Gram-positive bacteria. In addition, it presented a very low toxicity both in vivo (50% lethal dose >100?mg/kg) and in vitro in the Artemia salina test (50% lethal concentration >500?μL/mL). C. officinalis essential oil, in rodents, produces the typical effects in behavior of a nonselective central nervous system-depressant drug; it potentiates the hypnotic effects of sodium pentobarbital, decreasing the induction time and enhancing the sleeping time. Moreover, it produces a decrease in body temperature and a protection against pentylenetetrazole-induced convulsions.
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KEYWORD
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antibacterial activity, anticonvulsant activity, Calamintha officinalis, carvone, sedative activity
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