Atividade antimicrobiana e antioxidante do óleo essencial de ho-sho (Cinnamomum camphora Ness e Eberm Var. Linaloolifera fujita)

Abstract

A oxidação de lipídios em produtos alimentícios, cosméticos e farmacêuticos, juntamente com o crescimento de microrganismos indesejáveis tem resultado no desenvolvimento de, principalmente, rancidez e deterioração, conduzindo a produtos não aceitáveis para consumo humano. Estimase que a cada ano aproximadamente 30% da população de países industrializados sofra de doenças relacionadas ao consumo inadequado de alimentos (WORLD HEALTH ORGANIZATION, 2002). Além disso, a alta produção de radicais livres nos organismos e a peroxidação de gorduras em membranas celulares têm implicado em várias doenças patofisiológicas, incluindo metagênese, diabetes, arteriosclerose coronária, mal de Alhzeimer e cancerogênese, entre outros (FRANCO et al., 2008;RELIENE;SCHIESTL, 2006;HALLIWELL;GUTTERIDGE, 1989;SMITH;PERRY;PRYOR, 2002).Os óleos essenciais possuem grande potencial na moderna nutracêutica, uma vez que estes materiais, além de serem considerados alimentos e fármacos, têm sido usados na prevenção e tratamento de diversas doenças (DEMIRCI et al., 2008;ĆAVAR et al., 2008;DIPLOCK et al., 1998). O uso destes óleos em fitoterapia está relacionado às atividades de metabólitos secundários, os quais possuem atividades antimicrobiana, espasmolítica, antiviral e anticarcinogênica, entre outros AbstractThe main objective of this work was to evaluate the antimicrobial and antioxidant activities of the Ho-Sho essential oil. The major component of the essential oil obtained from the leaves submitted to hydro-distillation was linalool (80-95 wt%). The essential oil showed antimicrobial activity for all tested microorganisms, except for Pseudomonas aeruginosa. Higher antimicrobial activities over the tested bacterium were observed for Xanthomonas campestris (33.0 mm), and lower activities were obtained for Yersinia enterocolitica (10.5 mm). For the minimal inhibition concentration (MIC), it was observed that all microorganisms presented susceptibility to the Ho-Sho essential oil. For Grampositive bacteria, the MIC varied from 1.00 mg.mL -1 (Streptococcus mutans) to 1.75 mg.mL -1 (Staphylococcus epidermidis). In the case of Gram-negative bacteria, the MIC was 0.625 mg.mL -1 for Citrobacter freundii and 2.50 mg.mL -1 for Shigella flexneri. The results related to antioxidant activities demonstrated that the antioxidant percentage increases proportionally to the concentration of the essential oil added reaching the maximum value of 97.49% for the essential oil concentration of 50000 µg.mL ResumoEste trabalho teve como objetivo determinar a atividade antimicrobiana e antioxidante do óleo essencial de Ho-Sho. O principal componente do óleo essencial obtido a partir de folhas da planta submetidas ao processo de hidrodestilação foi o linalol (80 a 95% m/m). O óleo essencial mostrou atividade antimicrobiana para todos os microrganismos testados, com exceção de Pseudomonas aeruginosa. A maior atividade antimicrobiana do óleo essencial sobre as bactérias testadas foi observada sobre Xanthomonas campestris (33,0 mm) e a menor sobre Yersinia enterocol...

Synergistic and antimicrobial properties of commercial turmeric (Curcuma longa) essential oil against pathogenic bacteria

“…This test measures the hydrogen-atom-or electrondonating ability of the essential oil to convert DPPH into the form DPPH -H (diphenylpicrylhydrazyn) (CANSIAN et al, 2010). The experimental results were expressed as the reduction of the free radical DPPH by 50%.…”

“…The experimental results were expressed as the reduction of the free radical DPPH by 50%. The parameter EC 50 , which represents the inhibitory concentration necessary for this reduction, was used (QIAN; NIHORIMBERE, 2004;ARBOS et al, 2010 (CANSIAN et al, 2010). Table 3 presents some published results of EC 50 obtained using the DPPH method for some species of plants and different solvents used to extract essential …”

“…In addition, the results obtained were close to those of the Rosemary essential oil. such as Salmonella typhimurium (HAMMER;CARSON;RILEY, 1999;CANSIAN et al, 2010).…”

Synthesis of geranyl cinnamate by lipase‐catalyzed reaction and its evaluation as an antimicrobial agent

“…Correlation between the antioxidant activity (%) and the ester concentration (Y = 6E‐06 × + 0.0061), R 2 = 0.9534 gave an IC 50 of 8.33 g mL −1 , the concentration of geranyl cinnamate necessary to reach 50% antioxidant activity. This concentration can be considered high compared with data from Cansian et al with other antioxidant substances, such as ascorbic acid (IC 50 = 2.15 µg mL −1 ) and BHT (IC 50 = 5.37 µg mL −1 ).…”

An Evidence-Based Review on Wound Healing Herbal Remedies From Reports of Traditional Persian Medicine

“…-AO: NO and LP (methanol water extract) 62 -AM: Staphylococcus spp. (essential oil) 63 -AI: Modulation of cytokines, NO and PG-E 2 production (ethyl acetate fraction of 80% methanol extract) 62…”