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In Brazilian folk medicine, Murraya paniculata has been used for treating intestine disorders, rheumatism and cough. This paper aims to investigate the in vitro antileishmanial and antioxidant activities of essential oils (EO) from M. paniculata leaves and fruits (ripe and unripe ones). Natural antioxidants may be very beneficial to improve quality of life, since they are capable of protecting the body against damage caused by free radicals and, consequently, either preventing or postponing many diseases from starting their cycles. One of the techniques which has been widely used for detecting antioxidant compounds is the method based on the elimination of the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH•). It has been considered easy, precise, fast, simple, economical and appropriate to determine antioxidant activity of pure substances and complex mixtures, such as EO. Thus, antioxidant potential of EO was evaluated by using the method of the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH•). EO from M. paniculata leaves and fruits exhibited weak potential, since EC50 values were above 700 µg/mL. Several reports have stated that volatile oils from plants show promising leishmanicidal activity against promastigote forms of Leishmania amazonensis; in relation to this activity, leaf oil was highly active (IC50 = 7.33±2.07 µg/mL) while ripe and unripe fruit oils were active, with values of IC50 = 30.77±2.07 µg/mL and 13.04±1.64 µg/mL, respectively. Both GC-FID and GC-MS analyses revealed that the major components determined in EO from M. paniculata were sesquithujene (25.0%), trans-β-caryophyllene (23.8%), α-zingiberene (21.0%), α-ylangene (13.3%), germacrene D (13.1%), α-copaene (12.7%), and β-cubebene (10.2%). In vitro antileishmanial and antioxidant activities of EO from M. paniculata have also been described for the first time.

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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 β-caryophyllene (21.3%), α-ylangene (13.3%), germacrene-D (10.9%) and α-zingiberene (9.7%) whereas the ones of unripe fruits (UF-EO) were sesquithujene (25.0%), α-zingiberene (18.2%), germacrene-D (13.1%) and α-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.