Chemical Composition and in vivo Efficacy of the Essential Oil of Mentha piperita L. in the Suppression of Crown Gall Disease on Tomato Plants

• Published in: Journal of Oleo Science Vol. 68; no. 5; pp. 419 - 426
• Main Authors: Hsouna, Anis Ben, Touj, Nedra, Hammami, Ines, Dridi, Kahireddine, Al-Ayed, Abdullah Sulaiman, Hamdi, Naceur
• Format: Journal Article
• Language: English; Japanese
• Published: Japan Japan Oil Chemists' Society 2019; Japan Science and Technology Agency
• Subjects: Agrobacterium tumefaciens; antibacterial activity; biological control; Chemical composition; Constituents; Disease control; essential oil; Gall; Gas chromatography; Mass spectrometry; Mentha piperita; Menthol; Oils & fats; Organic chemistry; Peppermint; Tomatoes; antibacterial activity; Agrobacterium tumefaciens; Mentha piperita; biological control; essential oil
• ISSN: 1345-8957; 1347-3352
• DOI: 10.5650/jos.ess18261

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 23308T. These results suggest that M. piperita EO could be used to control plant bacterial disease caused by A. tumefaciens.