Actividad antibacteriana de la mezcla de los aceites esenciales de Minthostachys setosa y Citrus maxima

Introduction: The increasing resistance to classical antibacterials represents a serious concern in the treatment of infectious diseases. This has led to a need to study new antibacterial molecules, among which essential oils stand out. Objective: To quantify the main chemical components of the essential oils of Minthostachys setosa and Citrus maxima, establish their organoleptic and physicochemical characteristics, and determine the antibacterial activity of their mixtures. Methods: The chemical components were quantified using gas chromatography coupled to mass spectrometry. Organoleptic and physicochemical characteristics were determined using standardized methods from the Association of Official Analytical Collaboration (AOAC). Antibacterial activity was determined by the disk diffusion technique. Results: Pulegone (80.4%) and D-limonene (33.61%) were the main components of the essential oils of M. setosa and C. maxima. The organoleptic characteristics were an intense menthol odor and spicy taste for M. setosa, and a potent citrus odor and slightly bitter taste for C. maxima. The physicochemical characteristics were pH 5.2 and 5.4; densities of 0.914 g/mL and 0.821 mg/mL; and refractive indices of 1.4856 and 1.4739. Mixture 8 (94% M. setosa and 6% C. maxima) showed inhibition zones of 14.77 mm against Pseudomonas aeruginosa and 12.83 mm against Streptococcus mutans. Conclusions: Pulegone and D-limonene predominated in M. setosa and C. maxima respectively. The organoleptic and physicochemical characteristics correspond to the essential oils studied. The mixture 8 showed antibacterial activity against P. aeruginosa and S. mutans.