Essential oil constituents from high altitude Brazilian species with antimicrobial activity: Baccharis parvidentata Malag., Hyptis monticola Mart. ex Benth. and Lippia origanoides Kunth

被引：0
|
作者：
Perera, Wilmer H. [1 ]
Bizzo, Humberto R. [2 ]
Gama, Paola E. [2 ]
Alviano, Celuta S. [3 ]
Salimena, Fatima Regina G. [4 ]
Alviano, Daniela S. [3 ]
Leitao, Suzana G. [1 ]
机构：
[1] Univ Fed Rio de Janeiro, Fac Farm, CCS, Rio De Janeiro, RJ, Brazil
[2] Embrapa Food Technol, Ave Amer, Rio De Janeiro, Brazil
[3] Univ Fed Rio de Janeiro, Inst Microbiol Paulo Goes, CCS, Bloco 1, Rio de Janeiro, RJ, Brazil
[4] Univ Fed Juiz De Fora, Inst Ciencias Biol, Dept Bot, Campus Univ R Jose Lourenco Kelmer S-N, Juiz De Fora, Minas Gerais, Brazil
来源：
JOURNAL OF ESSENTIAL OIL RESEARCH | 2017年 / 29卷 / 02期
关键词：
Baccharis parvidentata; Hyptis monticola; Lippia origanoides; essential oils composition; antimicrobial activity; CHEMICAL-COMPOSITION; VERBENACEAE; L; LAMIACEAE;
D O I：
10.1080/10412905.2016.1210039
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The essential oils from three wild Brazilian plant species from high altitude were obtained by hydrodistillation and analyzed by GC/FID and GC/MS. The most noteworthy volatile compounds from Baccharis parvidentata were sabinene (15.2%), himachalol (10.3%), beta-pinene (9.2%) and delta-3-carene (5.7%). The oil from Hyptis monticola was characterized predominantly by trans-caryophyllene (11.3%), (E)-methyl-cinnamate (7.8%), germacrene D (6.9%), limonene (6.6%), alpha-muurolene (6.4%) and beta-pinene (5.6%) whereas the most prevalent components in the oil of Lippia origanoides were (E)-methyl cinnamate (40.0%), hedycaryol (8.0%), alpha-eudesmol (8.0%) and beta-eudesmol (7.0%). Essential oils from B. parvidentata and L. origanoides displayed antibacterial and antifungal activities. Minimal inhibitory concentrations ranged from 78 mu g/mL to 2500 mu g/mL. Cryptococus neoformans and Trycophyton rubrum were the most sensitive microorganisms. The MIC and the microbicidal concentrations were identical. This is the first report on the chemical composition of Hyptis monticola and Baccharis parvidentata.
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页码：109 / 116
页数：8
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