Science University Research Symposium (SURS)

Exploring the Antioxidant and Antimicrobial Properties of Mentha Piprita (Peppermint)

Publication Date

Fall 10-31-2025

College

College of Sciences & Mathematics

Department

Chemistry and Physics, Department of

SURS Faculty Advisor

Kimberlee Enstminger

Presentation Type

Poster Presentation

Abstract

The goal of this study aims to evaluate the antioxidant and antimicrobial properties of Mentha piperita (peppermint) through extraction and steam distillation methods. Fresh peppermint leaves were extracted using methanol, ethanol, and a 1:1 methanol/ethanol solvent mixture to obtain antioxidant extracts, while steam distillation was used to isolate peppermint essential oil. Antioxidant activity was analyzed using the DPPH scavenging assay, where percent inhibition and ๐ผ๐ถ50 values were calculated from absorbance readings at 520nm. Results showed that the 1:1 methanol/ethanol extract exhibited the highest DPPH scavenging activity, indicating strong free radical neutralizing among the tested samples. The methanol extract demonstrated moderate antioxidant potential, while the ethanol extract showed lower activity. Antimicrobial effects were assessed using agar diffusion method against Escherichia coli (K-12). The store bought peppermint essential oil produced the largest zones of inhibition, confirming antimicrobial properties, while solvent extracts showed no inhibition. Overall, these findings suggest that peppermint extracts and essential oils exhibit measurable antioxidant and antimicrobial activity and may have potential applications as natural alternatives in food preservation and pharmaceuticals.

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