Seasonal variability in the essential oils of wild and cultivated Baccharis trimera

Abstract

A variação sazonal na composição química do óleo essencial em populações de Baccharis trimera natural e cultivada indicou a presença de três grupos de óleos em relação à origem e à fase de desenvolvimento das amostras. O primeiro incluiu amostras floridas, silvestres ou cultivadas, no período entre março-maio, contendo altas percentagens de globulol e espatulenol. No grupo II, com amostras silvestres coletadas entre junho-fevereiro, os constituintes majoritários foram o germacreno D e o (E)-cariofileno, enquanto que o grupo III incluiu amostras cultivadas entre junho-fevereiro e contendo um alto conteúdo de ledol. A análise por correlação canônica indicou que (E)-cariofileno, Mn, saturação por Al e precipitação foram fortemente correlacionados às amostras silvestres (grupo II), enquanto ledol e guaiol correlacionaram-se ao balanço químico do solo (P, K, S, Cu, Zn e saturação por bases) nas amostras cultivadas (grupo III). Ambos os óleos essenciais tem predominantemente hidrocarbonetos, embora em dois meses o conteúdo em sesquiterpenos oxigenados seja superior a 40% para ambas as amostras. As variações observadas podem estar relacionadas ao ambiente.The seasonal variations in the chemical composition of the essential oil of wild and cultivated Baccharis trimera populations indicated the presence of three clusters of oils regarding population and phenophase. The first included flowering, wild, and cultivated samples from a period of March-May, with high percentages of globulol and spathulenol. In cluster II, with wild samples collected from June-February, the major constituents were germacrene D and (E)-caryophyllene, while cluster III included cultivated samples from June-February containing a high content of ledol. The canonical correlation analysis revealed that (E)-caryophyllene, Mn, Al saturation, and precipitation were quite strongly related to wild samples (cluster II), whereas ledol and guaiol were related to chemical balance in soils (P, K, S, Cu, Zn, and base saturation) of cultivated samples (cluster III). Both essential oils have predominantly hydrocarbon compositions, although for a couple of months the oxygenated sesquiterpene content is over 40% for both samples. The observed chemovariation might be environmentally determined. Vol. 18, No. 5, 2007 popular uses in Brazil show that B. trimera is employed in the treatment of malaria, sore throat and tonsillitis, angines, anaemia, urinary inflammation and leprosy. [2][3][4] Liver-protective properties, gastrointestinal action, potential antidiabetic activity, and anti-arthritic effects have been validated, 5,6 and the anti-ophidian, relaxant, antimutagenic, antimicrobial, and antiprotozoal activities have also been reported. 7,8 Chemical studies revealed the presence of clerodanetype diterpenes, saponins and their glycosides, and several flavonoids in this species. 5,7 Carqueja oil, a commercial fragrance cited as a reminiscent of rosewood, 9 is stemdistilled from its aerial parts, with the unusual monoterpene alcohol carquejol and its acetyl ester ...

Sedative effects of essential oils obtained fromBaccharis uncinella

“…The volatile metabolites in Baccharis are likely to be influenced by ecological and geographical factors as luminosity (Silva et al, 2006), rainfall regime (Ferracini et al, 1995), ground mineral content (Silva et al, 2007) and/or interaction with insects and predators (Damasceno et al, 2010), and the occurrence of chemotypes based on sesquiterpenes has been also reported (Frizzo et al, 2008). It is therefore arguable that the distinct composition of BU-SC and BU-PR are related to ecological or genetics factors; it is to be expected that the differences observed in these samples CNS activities are consequent to these differences in composition.…”

Antimicrobial herb and spice compounds in food

“…EOs in plants generally are mixtures of several components. Some of those presence exert antimicrobial effects such as components in oregano, clove, cinnamon, citral, garlic, coriander, rosemary, parsley, lemongrass, sage and vanillin (Angioni et al, 2004;Arques et al, 2008;Daferera, Ziogas, & Polissiou, 2000;Davidson & Naidu, 2000;Gutierrez et al, 2008a;Holley & Patel, 2005;Kim, Kubec, & Musah, 2006;Lopes-Lutz, Alviano, Alviano, & Kolodziejczyk, 2008;Naidu, 2000a;Periago et al, 2006;Proestos, Boziaris, Kapsokefalou, & Komaitis, 2008;Santos & Rao, 2001;Silva et al, 2007;Skocibusic, Bezic, & Dunkic, 2006;Yoshida et al, 1999). Other spices, such as ginger, black pepper, red pepper, chili powder, cumin and curry powder, showed lower antimicrobial properties (Holley & Patel, 2005).…”

<i>In vitro</i> Antifungal Activity of <i>Baccharis trimera</i> Less (DC) Essential Oil against Dermatophytes

“…Being a part of the Asteraceae family [21,22], B. trimera has numerous pharmacological activities popularly attributed to their leaves, such as antiinflammatory, digestive [23], antioxidant [24], antiulcer [23,25], and antimicrobial [19,20] properties that can be helpful in the treatment of diabetes [26], rheumatism, and hepatobiliary disorders [27]. Therefore, the aim of this study was to investigate the in vitro antifungal activity of the essential oil of B. trimera against the main strains of filamentous fungi that cause onychomycosis.…”