Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)

Detalhes bibliográficos
Autor(a) principal: Santos, José Ribamar Nascimento dos
Data de Publicação: 2020
Outros Autores: Teles, Amanda Mara, Ferreira, Cleidiane Gomes, Mouchrek, Adenilde Nascimento
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/8410
Resumo: The aim of this study was to evaluate the antimicrobial and antioxidant activity of the essential oil and the hydroalcoholic extract of O. vulgare. For the extraction of the oil, the hydrodistillation technique was used with a Clevenger type apparatus and the extract was obtained by the maceration process in 70% ethanol. Phytochemical tests were performed showing the chemical classes present in the extract and essential oil. The evaluation of antimicrobial activity was performed using the disk diffusion technique, using strains of Escherichia coli (ATCC 25922), Salmonella sp. (ATCC 14028) and Staphylococcus aureus (ATCC 25923). The minimum inhibitory concentration (MIC), for each of the strains, was determined using the broth microdilution technique. In the analysis of antioxidant activity, the ABTS radical discoloration technique was applied. The essential oil of O. vulgare showed activity against all tested strains, the hydroalcoholic extract inhibited the growth of E. coli and Salmonella sp, but did not show activity against S. aureus. In the results obtained by the microdilution technique S. aureus showed the highest sensitivity with a MIC value of 150 µg / mL. No activity of hydroalcoholic extracts was verified by the microdilution technique at the tested concentrations. The antioxidant activity of the extract and essential oil was evidenced, with the best results observed for the extract.
id UNIFEI_11e4d1cd3db87d8136da075576cf6164
oai_identifier_str oai:ojs.pkp.sfu.ca:article/8410
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)Evaluación de la actividad bactericida y antioxidante del aceite esencial y extracto hidroalcohólico de orégano (Origanum vulgare)Avaliação da atividade bactericida e antioxidante do óleo essencial e do extrato hidroalcoólico de orégano (Origanum vulgare)Origanum vulgareAtividade bactericidaAtividade antioxidante.Origanum vulgareActividad bactericidaActividad antioxidante.Origanum vulgareBactericidal activityAntioxidant activity.The aim of this study was to evaluate the antimicrobial and antioxidant activity of the essential oil and the hydroalcoholic extract of O. vulgare. For the extraction of the oil, the hydrodistillation technique was used with a Clevenger type apparatus and the extract was obtained by the maceration process in 70% ethanol. Phytochemical tests were performed showing the chemical classes present in the extract and essential oil. The evaluation of antimicrobial activity was performed using the disk diffusion technique, using strains of Escherichia coli (ATCC 25922), Salmonella sp. (ATCC 14028) and Staphylococcus aureus (ATCC 25923). The minimum inhibitory concentration (MIC), for each of the strains, was determined using the broth microdilution technique. In the analysis of antioxidant activity, the ABTS radical discoloration technique was applied. The essential oil of O. vulgare showed activity against all tested strains, the hydroalcoholic extract inhibited the growth of E. coli and Salmonella sp, but did not show activity against S. aureus. In the results obtained by the microdilution technique S. aureus showed the highest sensitivity with a MIC value of 150 µg / mL. No activity of hydroalcoholic extracts was verified by the microdilution technique at the tested concentrations. The antioxidant activity of the extract and essential oil was evidenced, with the best results observed for the extract.El objetivo de este estudio fue evaluar la actividad antimicrobiana y antioxidante del aceite esencial y el extracto hidroalcohólico de O. vulgare. Para la extracción del aceite se utilizó la técnica de hidrodestilación con un aparato tipo Clevenger y el extracto se obtuvo mediante el proceso de maceración en etanol al 70%. Se realizaron pruebas fitoquímicas que muestran las clases químicas presentes en el extracto y el aceite esencial. La evaluación de la actividad antimicrobiana se realizó mediante la técnica de difusión en disco, utilizando cepas de Escherichia coli (ATCC 25922), Salmonella sp. (ATCC 14028) y Staphylococcus aureus (ATCC 25923). La concentración mínima inhibitoria (MIC), para cada una de las cepas, se determinó mediante la técnica de microdilución en caldo. En el análisis de la actividad antioxidante se aplicó la técnica de decoloración radical ABTS. El aceite esencial de O. vulgare mostró actividad contra todas las cepas ensayadas, el extracto hidroalcohólico inhibió el crecimiento de E. coli y Salmonella sp, pero no mostró actividad contra S. aureus. En los resultados obtenidos por la técnica de microdilución S. aureus mostró la mayor sensibilidad con un valor de CMI de 150 µg/mL. No se verificó actividad de los extractos hidroalcohólicos mediante la técnica de microdilución a las concentraciones probadas. Se evidenció la actividad antioxidante del extracto y del aceite esencial, observándose los mejores resultados para el extracto.O objetivo deste estudo foi avaliar a atividade antimicrobiana e antioxidante do óleo essencial e do extrato hidroalcoólico de O. vulgare. Para a extração do óleo utilizou-se a técnica de hidrodestilação com um aparelho tipo Clevenger e o extrato foi obtido pelo processo de maceração em etanol 70%. Foram realizados testes fitoquímicos demostrando as classes químicas presente no extrato e no óleo essencial. A avaliação da atividade antimicrobiana foi realizada pela técnica de difusão de disco, sendo utilizadas as cepas de Escherichia coli (ATCC 25922), Salmonella sp. (ATCC 14028) e Staphylococcus aureus (ATCC 25923). A concentração inibitória mínima (CIM), para cada uma das cepas, foi determinada com a utilização da técnica de microdiluição em caldo. Na análise da atividade antioxidante aplicou-se a técnica de descoloração do radical ABTS. O óleo essencial de O. vulgare apresentou atividade frente a todas as cepas testadas, o extrato hidroalcoólico inibiu o crescimento de E. coli e Salmonella sp, porém não apresentou atividade frente a S. aureus. Nos resultados obtidos pela técnica de microdiluição S. aureus apresentou a maior sensibilidade com um valor da CIM de 150 mg/mL. Não foi verificada atividade dos extratos hidroalcoólicos pela técnica de microdiluição nas concentrações testadas. Foi evidenciada a atividade antioxidante do extrato e óleo essencial, sendo os melhores resultados observados para o extrato.Research, Society and Development2020-10-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/841010.33448/rsd-v9i10.8410Research, Society and Development; Vol. 9 No. 10; e7829108410Research, Society and Development; Vol. 9 Núm. 10; e7829108410Research, Society and Development; v. 9 n. 10; e78291084102525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/8410/8200Copyright (c) 2020 José Ribamar Nascimento dos Santos; Amanda Mara Teles; Cleidiane Gomes Ferreira; Adenilde Nascimento Mouchrekhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, José Ribamar Nascimento dosTeles, Amanda MaraFerreira, Cleidiane GomesMouchrek, Adenilde Nascimento 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8410Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:53.464727Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)
Evaluación de la actividad bactericida y antioxidante del aceite esencial y extracto hidroalcohólico de orégano (Origanum vulgare)
Avaliação da atividade bactericida e antioxidante do óleo essencial e do extrato hidroalcoólico de orégano (Origanum vulgare)
title Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)
spellingShingle Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)
Santos, José Ribamar Nascimento dos
Origanum vulgare
Atividade bactericida
Atividade antioxidante.
Origanum vulgare
Actividad bactericida
Actividad antioxidante.
Origanum vulgare
Bactericidal activity
Antioxidant activity.
title_short Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)
title_full Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)
title_fullStr Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)
title_full_unstemmed Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)
title_sort Evaluation of the bactericidal and antioxidant activity of essential oil and hydroalcoholic extract of oregano (Origanum vulgare)
author Santos, José Ribamar Nascimento dos
author_facet Santos, José Ribamar Nascimento dos
Teles, Amanda Mara
Ferreira, Cleidiane Gomes
Mouchrek, Adenilde Nascimento
author_role author
author2 Teles, Amanda Mara
Ferreira, Cleidiane Gomes
Mouchrek, Adenilde Nascimento
author2_role author
author
author
dc.contributor.author.fl_str_mv Santos, José Ribamar Nascimento dos
Teles, Amanda Mara
Ferreira, Cleidiane Gomes
Mouchrek, Adenilde Nascimento
dc.subject.por.fl_str_mv Origanum vulgare
Atividade bactericida
Atividade antioxidante.
Origanum vulgare
Actividad bactericida
Actividad antioxidante.
Origanum vulgare
Bactericidal activity
Antioxidant activity.
topic Origanum vulgare
Atividade bactericida
Atividade antioxidante.
Origanum vulgare
Actividad bactericida
Actividad antioxidante.
Origanum vulgare
Bactericidal activity
Antioxidant activity.
description The aim of this study was to evaluate the antimicrobial and antioxidant activity of the essential oil and the hydroalcoholic extract of O. vulgare. For the extraction of the oil, the hydrodistillation technique was used with a Clevenger type apparatus and the extract was obtained by the maceration process in 70% ethanol. Phytochemical tests were performed showing the chemical classes present in the extract and essential oil. The evaluation of antimicrobial activity was performed using the disk diffusion technique, using strains of Escherichia coli (ATCC 25922), Salmonella sp. (ATCC 14028) and Staphylococcus aureus (ATCC 25923). The minimum inhibitory concentration (MIC), for each of the strains, was determined using the broth microdilution technique. In the analysis of antioxidant activity, the ABTS radical discoloration technique was applied. The essential oil of O. vulgare showed activity against all tested strains, the hydroalcoholic extract inhibited the growth of E. coli and Salmonella sp, but did not show activity against S. aureus. In the results obtained by the microdilution technique S. aureus showed the highest sensitivity with a MIC value of 150 µg / mL. No activity of hydroalcoholic extracts was verified by the microdilution technique at the tested concentrations. The antioxidant activity of the extract and essential oil was evidenced, with the best results observed for the extract.
publishDate 2020
dc.date.none.fl_str_mv 2020-10-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8410
10.33448/rsd-v9i10.8410
url https://rsdjournal.org/index.php/rsd/article/view/8410
identifier_str_mv 10.33448/rsd-v9i10.8410
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/8410/8200
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 10; e7829108410
Research, Society and Development; Vol. 9 Núm. 10; e7829108410
Research, Society and Development; v. 9 n. 10; e7829108410
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052659262291968

Registros relacionados