The objective of this study was to evaluate the chemical profile of extracts (aqueous and ethanol) and the essential oil of Myrocarpus frondosus Allem?o, the sensitivity of strains of Escherichia coli, Staphylococcus ...The objective of this study was to evaluate the chemical profile of extracts (aqueous and ethanol) and the essential oil of Myrocarpus frondosus Allem?o, the sensitivity of strains of Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listéria monocytogenes, front the extracts and essential oil, by means of the microdilution method in broth, the antioxidant activity by the ABTS method, and the content of phenolic compounds present in the extracts and oil. For the preparation of extracts from plant leaves used with ethanol and water, then separated, the chemical identification of compounds was performed by high-performance liquid chromatography (CLAE-DAD) and gas chromatography coupled to mass spectrum (CG/MS). With the chemical analysis of the extracts obtained the presence of the major compound rutin, and oil major compound was found germacrene B. In the microdilution method in broth, oil and extracts showed inhibition against all the bacteria tested in the concentrations 1 mg/ml to 0.25 mg/ml, except for Staphylococcus aureus at a concentration of 0.25 mg/ml of the essential oil and trans-caryophyllene. The results of Minimum Bactericidal Concentration showed that the essential oil had bactericidal activity at a concentration of 1mg/ml for all bacteria tested and trans-caryophyllene at the same concentration only for Listeria monocytogenes. In relation to the essential oil, antioxidant activity showed higher radical reduction capacity of 40.92% and the content of phenolic compounds ethanol extract showed more 12.72%. The in vitro results support the conclusion that the essential oil is very promising both in antimicrobial action as antioxidant activity and the leaf extracts on antioxidant activity.展开更多
文摘The objective of this study was to evaluate the chemical profile of extracts (aqueous and ethanol) and the essential oil of Myrocarpus frondosus Allem?o, the sensitivity of strains of Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listéria monocytogenes, front the extracts and essential oil, by means of the microdilution method in broth, the antioxidant activity by the ABTS method, and the content of phenolic compounds present in the extracts and oil. For the preparation of extracts from plant leaves used with ethanol and water, then separated, the chemical identification of compounds was performed by high-performance liquid chromatography (CLAE-DAD) and gas chromatography coupled to mass spectrum (CG/MS). With the chemical analysis of the extracts obtained the presence of the major compound rutin, and oil major compound was found germacrene B. In the microdilution method in broth, oil and extracts showed inhibition against all the bacteria tested in the concentrations 1 mg/ml to 0.25 mg/ml, except for Staphylococcus aureus at a concentration of 0.25 mg/ml of the essential oil and trans-caryophyllene. The results of Minimum Bactericidal Concentration showed that the essential oil had bactericidal activity at a concentration of 1mg/ml for all bacteria tested and trans-caryophyllene at the same concentration only for Listeria monocytogenes. In relation to the essential oil, antioxidant activity showed higher radical reduction capacity of 40.92% and the content of phenolic compounds ethanol extract showed more 12.72%. The in vitro results support the conclusion that the essential oil is very promising both in antimicrobial action as antioxidant activity and the leaf extracts on antioxidant activity.
