Chemical composition, antimicrobial and antioxidant activity of the essential oil of Aniba parviflora (Meisn) Mez.

• Autor(a) principal: Batista, Luana Travassos
• Data de Publicação: 2019
• Outros Autores: Sarrazin, Sandra Laise Ferreira, de Moura, Valéria Mourão, dos Santos, Ilia Gilmara Carvalho, Junior, Sérgio Duvoisin, Albuquerque, Patrícia Melchionna
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Fitos
• Texto Completo: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/788
• topic: Macacaporanga; Antimicrobiano; Antioxidante; Linalol

The essential oils of Aniba parviflora(Meisn) Mez. (Lauraceae) were assessed in relation to its chemical constitution, antimicrobial and antioxidant activities. The essential oils (EO) from  leaf and branch of A. parviflorawere active against pathogenic strains of Staphylococcusaureusand Enterococcus faecalis. It has presented respectively 13 and 9 mm of inhibition halos. Using the broth microdilution, the EO presented a minimum inhibitory concentration (MIC) of 2.0 mg/mL for both bacteria, S. aureusand E. faecalis. Regarding its antioxidant activity, the essential oils from leaf and branch has shown no ability to reduce the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Using gas chromatography coupled to mass spectrometry (GC-MS), 74 compounds were identified in the essential oils of leaves and branches of A. parviflora, in which the monoterpene linalool was the major compound in both oils.