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Chemical composition of the essential oil of Mentha piperita L. (peppermint) from Montenegro was analyzed by gas chromatography-mass spectrometry (GC-MS) and its antimicrobial activity was evaluated. GC-MS analysis showed that major components of peppermint oil were menthol (33.15%), menthon (19.61%), 1,8 cineole (6.37%) and methyl acetate (5.63%). Clinically isolated bacteria strains, Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Escherichia coli), were used for the antimicrobial activity tests, and results were compared with peppermint essential oil originated from Spain. The obtained results revealed that the essential oil of M. piperita from Montenegro has rather strong antibacterial activity, especially against Bacillus subtilis. These results confirm the potential use of M. piperita from Montenegro and its essential oil in the medical field as well as in the food industry.

ESSENTIAL OIL COMPONENTS AND ANTIMICROBIAL ACTIVITY OF PEPPERMINT (MENTHA PIPERITA) FROM MONTENEGRO