The essential oil of Mentha viridis L, chemical characterization and the relationship with its biological activities

The objective of the study was to determine the yield and quality of the essential oil of Mentha viridis L., obtained by water-vapor distillation using cohobation. The oil extraction process required an experimental design DCA of 33 with the application of factors such as sample moisture, water volume and extraction time in three levels (high, medium and low). These factors, evaluated by the oil yield response variable, were analyzed using the statistical software statgraphics plus. For the oil components, a gas chromatograph coupled to a mass detector (GC-MS) was used. Extraction results show significance to the oil yield applied to dehydrated leaves, extraction times and amount of water at medium and high levels. The volatile chemical composition of the sample essential oil revealed the presence of 34 components, highlighting DL-carvone with 36.5%, anethole with 15.3%, germacrene D with 8.8% and limonene with 7.2%; Consequently, it is concluded that these components provide aromatic and antioxidant characteristics for functional fragrances to be used in pharmaceutical, cosmetic and food industries. Due to its biological activity, the essential oil is also recommended for the agricultural sector as a bactericidal and insecticidal inhibitor, with prospects for research and immediate application.