Abstract
In the Myrtaceae family, the species Eugenia involucrata DC., popularly known as "cerejeira-do-mato", is traditionally used for the antidiarrheal and digestive action of its leaves. However, no studies were found in the literature regarding its antimicrobial and antioxidant potential. In this context, the objective of the present study was to determine the chemical composition by gas chromatography coupled to mass spectrometry (GC-MS) to evaluate the antimicrobial activity by the broth microdilution technique and the antioxidant activity by the 2,2-diphenyl-1-picryl-hydrazila (DPPH) method of the essential oil of E. involucrata leaves. GC-MS identified 28 compounds, all sesquiterpenes, corresponding to 89.41% of the essential oil. The antimicrobial activity of the essential oil was observed for all Gram-positive bacteria tested (Staplylococcus epidermidis, Enterococcus faecalis, Bacillus subtilis and Staplylococcus aureus) and for yeast Candida albicans. The essential oil presented a reduction capacity of DPPH up to 66.81%, evidencing its antioxidant potential. It is suggested that the antimicrobial and antioxidant action of E. involucrata essential oil is related to the presence of the major compounds, elixene (26.53%), β-caryophyllene (13.16%), α-copaene (8.41%) and germacrene D (7.17%).
Highlights
The composition of food associated with inadequate processing and storage practices provides ideal conditions for the development of pathogenic microorganisms (FRUTUOSO et al, 2013)
The objectives of the present study were: (1) determine the chemical composition of the essential oil of E. involucrata leaves by gas chromatography coupled to mass spectrometry (GCMS); (2) to evaluate the antimicrobial activity by the broth microdilution technique and (3) to evaluate the antioxidant potential by the 2,2-diphenyl-1picrylhydrazyl (DPPH) method
From the dry and milled sample, distilled water was added in the ratio of 1:10 (w/v) and the sample was subjected to the hydrodistillation method for 4 h using a Clevengertype apparatus (WEBER et al 2014)
Summary
The composition of food associated with inadequate processing and storage practices provides ideal conditions for the development of pathogenic microorganisms (FRUTUOSO et al, 2013). The occurrence of a substantial increase of strains with a genetic capacity to acquire and transfer resistance to current antimicrobials has made therapeutic treatment difficult, boosting the pharmaceutical and food industry in the search for alternative antimicrobials (SILVA; FERNANDES JÚNIOR, 2010). Another factor is a greater demand for “green” products by the consumer, which led to the need to replace chemical additives, with the aim of achieving new preservatives for safer foods (TONGNUANCHAN; SOOTTAWAT, 2014). In addition to their antimicrobial and antioxidant action, they present characteristics that allow a delay in the deterioration and an improvement of the organoleptic quality of the foods
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