Phytochemical Variability, In Vitro and In Vivo Biological Investigations, and In Silico Antibacterial Mechanisms of Mentha piperita Essential Oils Collected from Two Different Regions in Morocco

Samiah Hamad Al-Mijalli; Nidal Naceiri Mrabti; Hayat Ouassou; Ryan A Sheikh; Emad M Abdallah; Hamza Assaggaf; Saad Bakrim; Mohammed Merae Alshahrani; Ahmed Abdullah Al Awadh; Ahmed Qasem; Ammar Attar; Learn-Han Lee; Abdelhakim Bouyahya; Khang Wen Goh; Long Chiau Ming; Hanae Naceiri Mrabti

doi:10.3390/foods11213466

Phytochemical Variability, In Vitro and In Vivo Biological Investigations, and In Silico Antibacterial Mechanisms of Mentha piperita Essential Oils Collected from Two Different Regions in Morocco

Foods. 2022 Nov 1;11(21):3466. doi: 10.3390/foods11213466.

Authors

Samiah Hamad Al-Mijalli¹, Nidal Naceiri Mrabti², Hayat Ouassou³, Ryan A Sheikh⁴, Emad M Abdallah⁵, Hamza Assaggaf⁶, Saad Bakrim⁷, Mohammed Merae Alshahrani⁸, Ahmed Abdullah Al Awadh⁸, Ahmed Qasem⁶, Ammar Attar⁶, Learn-Han Lee⁹, Abdelhakim Bouyahya¹⁰, Khang Wen Goh¹¹, Long Chiau Ming¹², Hanae Naceiri Mrabti^{13

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Affiliations

¹ Department of Biology, College of Sciences, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia.
² Computer Chemistry and Modeling Team, Laboratory of Materials, Modeling and Environmental Engineering (LIMME), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University (USMBA), BP 1796, Atlas, Fez 30000, Morocco.
³ Faculty of Sciences, University Mohammed First, Boulevard Mohamed VI BP 717, Oujda 60000, Morocco.
⁴ Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
⁵ Department of Science Laboratories, College of Science and Arts, Qassim University, Ar Rass 51921, Saudi Arabia.
⁶ Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia.
⁷ Geo-Bio-Environment Engineering and Innovation Laboratory, Molecular Engineering, Biotechnology and Innovation Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco.
⁸ Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, 1988, Najran 61441, Saudi Arabia.
⁹ Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway 47500, Malaysia.
¹⁰ Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 6203, Morocco.
¹¹ Faculty of Data Science and Information Technology, INTI International University, Nilai 71800, Malaysia.
¹² Pengiran Anak Puteri Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong BE1410, Brunei.
¹³ Laboratoires TBC, Faculty of Pharmaceutical and Biological Sciences, B.P. 8359006 Lille, France.
¹⁴ Laboratory of Pharmacology and Toxicology, Bio Pharmaceutical and Toxicological Analysis Research Team, Faculty of Medicine and Pharmacy, University Mohammed V in Rabat, Rabat BP 6203, Morocco.

Abstract

The objective of this work is to explore the phytochemical profile of Mentha piperita essential oils (MPEO) collected from two different Moroccan regions using gas chromatography-mass spectrophotometer (GC-MS) and to investigate their antioxidant, anti-inflammatory, antidiabetic and, antimicrobial effects using in vivo and in vitro assays. The chemical constituent of MPEO from the Azrou zone is dominated by carvone (70.25%), while MPEO from the Ouazzane zone is rich in Menthol (43.32%) and Menthone (29.4%). MPEO from Ouezzane showed higher antioxidant activity than EO from Azrou. Nevertheless, EO from Ouezzane considerably inhibited 5-Lipoxygenase (IC₅₀ = 11.64 ± 0.02 µg/mL) compared to EO from Azro (IC₅₀ = 23.84 ± 0.03 µg/mL). Both EOs from Azrou and Ouazzane inhibited the α-amylase activity in vitro, with IC₅₀ values of 131.62 ± 0.01 µg/mL and 91.64 ± 0.03 µg/mL, respectively. The EOs were also tested for minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The discdiffusion test revealed that MPEOs from both regions have significant antibacterial efficacy, and MPEOs from the north region showed the highest effect. The gram-positive bacteria were the most susceptible organisms. The MIC concentrations were in the range of 0.05 to 6.25 mg/mL, and the MBC concentrations were within 0.05-25.0 mg/mL. The MBC/MIC index indicated that MPEO has strong bactericidal effects.

Keywords: Mentha piperita; biological properties; essential oils; gas chromatography-mass spectrophotometer; in vitro; in vivo; molecular docking; phytochemical profile.

Grants and funding

This work was not supported by any funding.