Details

Autor(en) / Beteiligte

• Ma
• Rosa, Jessica Miranda
• Ferreira, Carolina dos Santos Bragine
• Nascimento, Gustavo Marcelo da Luz
• Freitas, Mateus Silveira
• Pizato, Luiz Carlos
• de Oliveira Santos, Wanderson
• Pires, Ricardo Francisco
• Okura, Monica Hitomi
• Malpass, Geoffroy Roger Pointer
• Granato, Ana Claudia

Titel

Antimicrobial activity and chemical constituents of essential oils and oleoresins extracted from eight pepper species/Atividade antimicrobiana e constituintes quimicos dos oleos essenciais e oleoresinas extraidas

Ist Teil von

• Ciência rural, 2017-05, Vol.47 (5)

Ort / Verlag

Universidade Federal de Santa Maria

Erscheinungsjahr

2017

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Essential oils are the most important compounds produced during secondary metabolism in aromatic plants. Essential oils are volatile, have characteristic odor and are used as defensive agents by plants. In pepper, it is possible to say that essential oils are the "flavor fingerprint" of each species. In the present article, eight species of pepper were studied in order to extract their essential oils and oleoresins, test their antibacterial and antifungal activities and also to identify the compounds present in the most bioactive samples. Results demonstrated that two essential oils [Pimenta dioica (L.) Merr and Schinus terebinthifolius] and three oleoresins (Schinus terebinthifolius and Piper nigrum white and black) recorded significant antimicrobial activity. These active essential oils and oleoresins are interesting for use in biotechnological processes employed in food, pharmaceutical and other industries. Key words: peppers, essential oil, oleoresins, antimicrobial activity, GC-MS. Os oleos essenciais sao os compostos mais importantes produzidos durante o metabolismo secundrio de plantas aromticas. No caso das pimentas, e possivel afirmar que os oleos essenciais sao a "impressao digital do sabor" de cada especie. No presente artigo, oito especies de pimenta foram estudadas afim de extrair seus oleos essenciais e oleoresinas, testar a sua atividade antibacteriana e antifungica, bem como, identificar os compostos presentes nas amostras mais ativas. Os resultados obtidos mostram que dois oleos essenciais (Pimenta dioica e Schinus terebinthifolius) e tres oleoresinas (Schinus terebinthifolius e Piper nigrum branco e preto) apresentaram atividade antimicrobiana significativa. Esses oleos essenciais e oleoresinas bioativos mostram-se interessantes para a utilizacao em processos biotecnologicos empregados na industria alimentar, farmaceutica e outras industrias. Palavras-chave: pimentas, oleo essencial, oleoresinas, atividade antimicrobiana, CG-EM.