<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0034-7507</journal-id>
<journal-title><![CDATA[Revista Cubana de Estomatología]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cubana Estomatol]]></abbrev-journal-title>
<issn>0034-7507</issn>
<publisher>
<publisher-name><![CDATA[Editorial Ciencias Médicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0034-75072021000400002</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Chemical composition and antimicrobial activity of essential oil from Minthostachys mollis against oral pathogens]]></article-title>
<article-title xml:lang="es"><![CDATA[Composición química y actividad antimicrobiana del aceite esencial de Minthostachys mollis frente a patógenos orales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Tito]]></surname>
<given-names><![CDATA[Marco Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cartagena-Cutipa]]></surname>
<given-names><![CDATA[Raúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Valencia]]></surname>
<given-names><![CDATA[Ember]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Collantes-Díaz]]></surname>
<given-names><![CDATA[Ingrit]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Privada de Tacna Facultad de Ciencias de la Salud Escuela Profesional de Odontología]]></institution>
<addr-line><![CDATA[Tacna ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Privada de Tacna Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Tacna ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Ingeniería Facultad de Ingeniería Química y Textil ]]></institution>
<addr-line><![CDATA[Lima ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>58</volume>
<numero>4</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0034-75072021000400002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0034-75072021000400002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0034-75072021000400002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: Minthostachys mollis is medicinal plant frequently used because of its anti-inflammatory and antibacterial properties.  Objective:  Identify the chemical composition of the essential oil from Minthostachys mollis and evaluate its antimicrobial properties against oral pathogens.  Methods:  The essential oil was extracted from the fresh leaves and branches of the plant by steam distillation method, and Gas Chromatography-Mass Spectrometry were performed to identify the principal constituents of the essential oils. Repetitions for the antimicrobial assay were calculated with the Epi info TM program. The antimicrobial activity was tested against Enterococcus faecalis ATCC 29212, Porphyromonas gingivalis ATCC 33277 and Candida albicans ATCC 10231 by disc diffusion assay and microdilution method, the minimum inhibitory concentration, minimum bacterial concentration and minimum fungal concentration were recorded.  Results:  The main compounds found were menthone (32.9%) and eucalyptol (28.1%). The essential oil of M. mollis demonstrated inhibition zones against E. Faecalis, P. gingivalis and C. albicans of 15.13 ± 0.39, 17.96 ± 0.21, and 20.82 ± 0.63 mm, respectively. There were significant differences on the inhibition zones between the three strains tested, being C. albicans the most sensible microorganism (p &lt; 0.05). The minimum inhibitory concentration ranged from 1.05 to 2.11 µg/mL, the minimum bacterial concentration ranged from 2.11 to 4.23 µg/mL, and the minimum fungal concentration was 1.05 µg/mL.  Conclusions:  The essential oil of Minthostachys mollis showed as principal compounds menthone and eucalyptol and it has an important antimicrobial activity against E. faecalis, P. gingivalis and C. albicans.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: Minthostachys mollis es una planta medicinal de uso frecuente por sus propiedades antiinflamatorias y antibacterianas.  Objetivo:  Identificar la composición química del aceite esencial de Minthostachys mollis y evaluar sus propiedades antimicrobianas frente a patógenos orales.  Métodos:  El aceite esencial se extrajo de las hojas y ramas frescas de la planta mediante el método de destilación al vapor; se realizó una cromatografía de gases-espectrometría de masas para identificar los principales constituyentes del aceite esencial. Las repeticiones del ensayo antimicrobiano se calcularon con el programa Epi infoTM. La actividad antimicrobiana se evaluó frente a Enterococcus faecalis ATCC 29212, Porphyromonas gingivalis ATCC 33277 y Candida albicans ATCC 10231 mediante ensayo de difusión en disco y método de microdilución. Se registró la concentración mínima inhibidora, la concentración mínima bactericida y la concentración mínima fungicida.  Resultados:  Los principales compuestos encontrados fueron mentona (32,9 %) y eucaliptol (28,1 %). El aceite esencial de M. mollis generó zonas de inhibición frente a E. Faecalis, P. gingivalis y C. albicans de 15,13 ± 0,39, 17,96 ± 0,21 y 20,82 ± 0,63 mm, respectivamente. Existió diferencias significativas en las zonas de inhibición entre las tres cepas, siendo C. albicans el microorganismo más sensible (p &lt; 0,05). La concentración mínima inhibitoria varió de 1,05 a 2,11 µg/mL, la concentración mínima bacteriana varió de 2,11 a 4,23 µg/mL y la concentración mínima de hongos fue 1,05 µg/mL.  Conclusiones:  El aceite esencial de Minthostachys mollis mostró como compuestos principales mentona y eucaliptol y posee una importante actividad antimicrobiana contra E. faecalis, P. gingivalis y C. albicans.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Minthostachys mollis]]></kwd>
<kwd lng="en"><![CDATA[plant oils]]></kwd>
<kwd lng="en"><![CDATA[chemical composition]]></kwd>
<kwd lng="en"><![CDATA[antibacterial agents]]></kwd>
<kwd lng="es"><![CDATA[Minthostachys mollis]]></kwd>
<kwd lng="es"><![CDATA[aceites vegetales]]></kwd>
<kwd lng="es"><![CDATA[composición química]]></kwd>
<kwd lng="es"><![CDATA[agentes antibacterianos]]></kwd>
</kwd-group>
</article-meta>
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