Essential oil applications that act as antimicrobial agents are frequently studied for their ability to protect foods against pathogenic microorganisms. The antibacterial activity was determined by the minimum inhibitory concentration (MIC) of the essential oils of Minthostachys mollis Griseb. “muña” and Piper carpunya Ruíz & Pav. “pinku”. The “muña” collected from the district of San José de Lourdes-Cajamarca; and the “pinku”, from the Camporredondo-Amazonas district. Essential oils were obtained by steam distillation from the leaves; being the density of M. mollis 0.886 and P. carpunya 1.023; Using gas chromatography coupled to mass spectrometry (CG-MS), 24 compounds were identified in “muña”, the highest percentage being pulegone (40.94%), menthone (32.72%) and limonene (1.92%); and in “pinku”, 22 compounds, with the highest percentage being methyleuge...