Antibacterial activity of combined mangifera indica L. leaf extract and mentha arvensis essential oil

Abstract

It is necessary to develop new treatment methods employing natural products to prevent a variety of diseases, including those involving microbial activity. The purpose of this study was to investigate the in vitro antibacterial activity of mango (Mangifera Indica L.) leaf extracts and their combinations with Asian peppermint (Mentha Arvensis) essential oil. The ethanol extract of mango leaf produced by the Soxhlet apparatus and the essential oil of peppermint produced by the NEOS microwave assisted apparatus manufactured by Milestone. The composition of mango extract and peppermint essential oil, respectively, was determined using high performance liquid chromatography (HPLC) and gas chromatography – mass spectrometry (GC-MS). Mango extract contained a high yield of Mangiferin, approximately 102.65 mg/g, while peppermint essential oil contained 72.049% Menthol. Oral cavity pathogenic microorganisms such as Lactobacillus casei, Enterococcus faecalis, and Candida albicans were tested against these extracts. Using broth microdilution methods for minimum inhibitory concentration (MIC) and well diffusion methods for zone of inhibition, antibacterial activity was screened. The MIC for mango extract and peppermint essential oil were 10 mg/ml to 20 mg/ml and 19 to 38 mg/ml, respectively. Using the same method, the combined effect of two plant extracts was also evaluated. The fractional inhibition concentration (FIC) was used to determine and measure the synergy of combination in antibacterial activity compared with individual extract. The FIC index shown that this combination of the two plant extract had indifference and antagonistic effect. Therefore, they could not have their activity against bacteria species in oral cavity