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Author(s)
Agricultural products certified as organic and free
of pesticides cannot use synthetic chemicals in the production process.
In this context, the search for new natural products appears as an
alternative to the use of conventional pesticides, aiming to combat
agricultural diseases. Menthol is a natural product obtained from plants
that has importance in different branches of industry, mainly due to
the feeling of freshness it provides in contact with skin and mucous.
Menthol (70% - 90%) is the main compound of the menthol mint essential
oil, followed by menthyl acetate (7% - 12%), which is an indicator of
maturation. There are references to the period of maturation of menthol
mint essential oil corresponds the period of flowering, on the other
hand, are also presented evidence that the maturation of menthol mint
essential oil is controlled by leaf expansion, namely with the
physiological age of each leaf. Besides evaluating the essential oil
production and quality extracted by hydrodistillation of young leaves
(3rd to 5th node) and adult (6th to 8th node), was also proposed in this
work to study the effect of menthol mint essential oil on the
development of fungi of agricultural significance and commercial seeds
of lettuce and tomato. After the extraction of the essential oil, was
noted that adult leaves presented a higher content of essential oil,
combined with the best commercial quality, showing higher levels of
menthyl acetate and menthol. The menthol mint essential oil exhibited
average fungitoxicity and antigerminative activity on Fusarium oxysporum, Rhizoctonia solani and Sclerotium rolfsii.
On the other hand, menthol and terpineol, two essential oil components,
showed the maximum fungitoxicity activity under this species and no
inhibitory effect on the germination of lettuce and tomato.
Cite this paper
Souza, M. , Lemos, M. , Brito, D. , Fernandes, M. ,
Castro, R. and Souza, S. (2014) Production and Quality of Menthol
Mint Essential Oil and Antifungal and Antigerminative Activity. American Journal of Plant Sciences, 5, 3311-3318. doi: 10.4236/ajps.2014.521346.
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