Antibacterial activity of Mentha arvensis leaf ethanolic extract against selected foodborne pathogens (Salmonella typhimurium and Vibrio cholerae)

Date of Completion


Document Type


Degree Name

Bachelor of Science in Medical Laboratory Science


Mentha, Plant Extracts, Ethanol, Anti-Bacterial Agents, Salmonella Typhimurium, Cholera


This study used experimental research design. MIC and MBC were determined through the use of broth macro dilution method. Broth microdilution with concentration of 1000 mg.mL, 500 mg/mL, 250 mg/mL, 125 mg/mL, 62.5 mg/mL, 31.25 mg/mL, 15.6 mg/mL, 7.8 mg/mL, 3.9 mg/mL and 2mg/mL were used in order to determine the minimum inhibitory concentration and minimum bactericidal concentration of the extract. Turbidity was observed in the tubes, which is indicative if growth or no growth of the pathogens has occurred in the rpesence of Mentah arvensis leaf ethanolic extract. Tubes with the lowest concentration was determined to be the Minimum Inhibitory Concentration and tubes which were clear were selected and streaked onto Nutrient Agar and Thiosulfate Citrate Bile Salt Agar plates to determine the Minimum Bactericidal Concentration. The extract is also subjected to a phytochemical analysis in order to identify present of secondary metabolites. Results showed that presence of several secondary metabolites were detected, such as Tannins and Phenols. The lowest concentration which appeared to be clear, indicating no growth of Salmonella typhimurium was at 62.5 mg/mL, while the MIC for Vibrio Cholerae is 31.25 mg/mL. The Minimum Bactericidal Concentration for Salmonella typhimurium was at the concentration of 125 mg/mL and the MBC for Vibrio cholerae was at the concentration of 62.5 mg/mL. The study concluded that the mentha arvensis leaf ethanol extract was determined to have the presence of phytochemical metabolites, such as Tannins and Phenols which may contribute to the antibacterial activity of the extract against the foodborne pathogens Salmonella typhimurium and Vibrio cholerae.

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