Influence of fruit biotypes on the chemical composition and antifungal activity of the essential oils of eugenia uniflora leaves

• Autor(a) principal: Costa,Deomar P.
• Data de Publicação: 2010
• Outros Autores: Alves Filho,Elenilson G., Silva,Lorena M. A., Santos,Suzana C., Passos,Xisto S., Silva,Maria do Rosário R., Seraphin,José C., Ferri,Pedro H.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532010000500012
• topic: Eugenia uniflora; essential oil; chemical variability; antifungal activity; Paracoccidioides brasiliensis

The multivariate chemical analysis of essential oils of Eugenia uniflora leaves with different fruit colours indicated the presence of three oil clusters regarding sample biotypes. The first cluster included yellowish, dark red and purple fruits with high percentages of germacrene B (11.1-30.7%), germacrone (9.8-54%) and atractylone (0-19.9%). In cluster II, with bright red fruit samples, the major constituents were curzerene (42.0-43.2%), germacrene D (8.7-9.0%) and germacrene A (5.9-8.9%), whereas cluster III included red-orange fruit samples containing high contents of selina-1,3,7(11)-trien-8-one (40.3-55.4%) and selina-1,3,7(11)-trien-8-one epoxide (12.7-24.4%). The clustered oils were investigated against the systemic fungus Paracoccidioides brasiliensis via the broth macrodilution method. The oil from cluster II revealed the most significant result. The yeast form of P. brasiliensis was completely inhibited at a concentration of 62.5 µg mL-1.