Antifungal activity of Mentha × Piperita L. essential oil

The objective of this study was to investigate the chemical composition and in vitro antifungal activity Mentha × Piperita L. (peppermint) essential oil (EO) against some plant pathogenic fungi (Alternaria alternata, Penicillium expansum, Rhizoctonia solani, Rhizopus stolonifer). Antifungal EO selected conducted using agar diffusion method by adding peppermint concentrations (0, 250, 500, 750, 1000, 2000 ppm). gas chromatography-mass spectrometry (GC-MS) analysis showed that main constituent menthol (36.4%), followed menthone (27.7%) menthyl acetate (11.2%). mycelium growth significantly inhibited EO. Light electron microscopy studies morphology seriously changed after treatment with oil. level malondialdehyde illustrated led lipid peroxidation fungal pathogens. Therefore, due its properties, can be used as an additive food industry active substance pharmaceuticals.