Chemical Composition and Biological Activities of Calamintha officinalis Moench Essential Oil

Abstract Calamintha officinalis Moench essential oil is used in cooking as an aromatic herb and also to improve the flavor and fragrance of several pharmaceutical products. The essential oil, obtained by hydrodistillation (5 mL/kg), was analyzed by gas chromatography–mass spectrometry and gas chromatography–flame ionization detection. Sixty-four components were identified, constituting 99.7% of the total oil. The major component was found to be carvone (38.7%), followed by neo-dihydrocarveol (9.9%), dihydrocarveol acetate (7.6%), dihydrocarveol (6.9%), 1,8 cineole (6.4%), cis-carvyl acetate (6.1%), and pulegone (4.1%). The essential oil showed antifungal and antimicrobial activity against Gram-positive bacteria. In addition, it presented a very low toxicity both in vivo (50% lethal dose >100 mg/kg) and in vitro in the Artemia salina test (50% lethal concentration >500 μL/mL). C. officinalis essential oil, in rodents, produces the typical effects in behavior of a nonselective central nervous system-depress...