Evaluation of Antioxidant, Anti-cancer and Antibacterial Properties of Pennyroyal (Mentha pulegium L) Extract and Nano-Extract

In the present study, the antioxidant, anti-cancer and antibacterial properties of Mentha pulegium L extract and nano-extract were investigated. For this purpose, pennyroyal extract was extracted using ultrasound method and the amounts of phenolic compounds and chemical compounds of the extract were measured. The results showed that the amount of total phenolic compounds in pennyroyal extract was 75.64 ±1.25 mg/ g gallic acid per gram and the most components of the extract included cis-piperitone epoxide (28.25%), pulegone (19.98%), Menthone (13.89%) and Piperitenone oxide (9.95%). The extract was coated with maltodextrin-whey protein concentrate and the properties of the nano-extract including nanoparticle size, zeta potential and microcoating efficiency were determined. According to the results, the particle size of pennyroyal extract was equal to 100.14± 5.89 nm, the zeta potential was equal to 17.44±0.52 mV and the microcoating efficiency was equal to 60.06 ± 3.11%. The results of the electron microscope showed that the structure of the nanostructure is a structure without the presence of pores and cracks, obvious defects. Also, the antioxidant properties of the extract and nano-extracts were determined by free radical scavenging of DPPH and the regenerative power of iron, the antibacterial properties through the growth of diameter against pathogenic bacteria and the anti-cancer properties against SW742 cells (colon cancer cells). The results showed that the extract and nano-extract had high antimicrobial properties and with increasing the concentration of the extract, the antioxidant and anticancer activity of the extract increased and the antimicrobial, anticancer and antioxidant activity of the nano extract was significantly higher than extract (P <0.05). Based on the results of this study, pennyroyal nano extract can be a suitable alternative to common synthetic antimicrobial and antioxidant compounds.