Chemical composition and in vitro antibacterial activity of essential oils from Murraya paniculata (L.) Jack (Rutaceae) ripe and unripe fruits against bacterial genera Mycobacterium and Streptococcus

Cassia Cristina Fernandes,Mayker Lazaro Dantas Miranda,Flávia Fernanda Alves da Silva,Tatiana Manzini Vieira,Carlos Henrique Gomes Martins,Antônio Eduardo Miller Crotti,Mariana Brentini Santiago

doi:10.1590/s2175-97902019000418371

Abstract

This study aims to investigate chemical composition of essential oils from Murraya paniculata (L.) Jack (Rutaceae) ripe and unripe fruits and determine their in vitro antibacterial activity. Essential oils were extracted by hydrodistillation from Murraya paniculata (L.) Jack ripe and unripe fruits collected in the Cerrado, in Rio Verde, southwestern Goiás, Brazil. They were analyzed by gas chromatography with flame ionization detector (GC-FID) and by gas chromatography-mass spectrometry (GC-MS). Sesquiterpenes, which represent the most abundant class of compounds in oils, predominated in both ripe and unripe fruits. Major constituents of essential oils extracted from ripe fruits (RF-EO) were (-caryophyllene (21.3%), (-ylangene (13.3%), germacrene-D (10.9%) and (-zingiberene (9.7%) whereas the ones of unripe fruits (UF-EO) were sesquithujene (25.0%), (-zingiberene (18.2%), germacrene-D (13.1%) and (-copaene (12.7%). In vitro antibacterial activity of essential oils was evaluated in terms of its minimum inhibitory concentration (MIC) values by the broth microdilution method in 96-well microplates. Both essential oils under investigation showed moderate anti-streptococcal activity against the following bacteria: Streptococcus mutans, S. mitis, S. sanguinis, S. sobrinus and S. salivarius. MIC values ranged between 100 and 400 µg/mL. Regarding the antimycobacterial activity, essential oils from M. paniculata (L.) Jack unripe and ripe fruits were active against Mycobacterium kansasii (MIC = 250 µg/mL), moderately active against M. tuberculosis (MIC = 500 µg/mL) and inactive against M. avium (MIC = 2000 µg/mL). This study was pioneer in revealing similar chemical profiles of both essential oils extracted from Murraya paniculata (L.) Jack unripe and ripe fruits, besides describing their in vitro anti-streptococcal and antimycobacterial activities.

Highlights

Chemical studies of essential oils have been widely carried out due to their several biological applications (Properzi et al, 2013)
Major components of essential oils extracted from ripe fruits (RF-EO) were: β-caryophyllene (21.3%), α-ylangene (13.3%), germacrene-D (10.9%) and α-zingiberene (9.7%) whereas the ones from unripe fruits (UF-EO) were: sesquithujene (25.0%), α-zingiberene (18.2%), germacrene-D (13.1%) and α-copaene (12.7%)
Results of this study showed that the chemical composition of essential oils from M. paniculata (L.) Jack unripe and ripe fruits had high concentration of sesquiterpenes

Summary

Introduction

Chemical studies of essential oils have been widely carried out due to their several biological applications (Properzi et al, 2013). This study aims to evaluate antibacterial activity of essential oils from. Tooth decay, which is a pathology that occurs in the hard tissues of the teeth, results from the accumulation of bacteria and their metabolism on tooth surfaces, a fact that leads to the development of the so-called biofilm (Soares et al, 2012). Tooth decay has been considered an important public health issue since there are more than 700 species of bacteria in the oral cavity and some of them are responsible for this pathology and other periodontal diseases (Melo et al, 2017)

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