Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization

Detalhes bibliográficos
Autor(a) principal: Freire, Juliana Mesquita
Data de Publicação: 2011
Outros Autores: Cardoso, Maria das Graças, Batista, Luís Roberto, Andrade, Milene Aparecida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/39234
Resumo: Essential oils of Origanum majorana L. (marjoram), Illicium verum Hook. f. (star-anise) and Cinnamomum zeylanicum Blume (cinnamon) were obtained by steam distillation using a modified Clevenger device. The antimicrobial activity of each oil was evaluated against the bacteria Staphylococcus aureus, Escherichia coli and the fungi Aspergillus flavus and Aspergillus parasiticus by observing their growth and/or mycelial inhibition through comparison with the standard dish (without oil). The essential oils were analyzed using a gas chromatograph coupled to a mass spectrometer for identification and coupled to a flame ionization detector for quantification. The major constituents of marjoram, star-anise and cinnamon essential oils were 4-terpineol, trans-anetole and cinnamic aldehyde, respectively. In in vitro tests, essential oils of marjoram and cinnamon promoted an inhibitory effect on the bacteria S. aureus and E. coli, while the essential oil of star-anise presented activity only against E. coli. Marjoram, star-anise and cinnamon oils were effective against the studied fungi, presenting an inhibitory effect. The minimal inhibitory concentration for the mycelial growth of A. parasiticus was 1 and 0.01 µL mL-1 for star-anise and cinnamon oils, respectively. The minimal inhibitory concentration for A. parasiticus was 0.25, 2 and 2 µL mL-1 for cinnamon, star-anise and marjoram oils, respectively.
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spelling Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterizationÓleos essenciais de Origanum majorana L., Illicium verum Hook. f. e Cinnamomum zeylanicum Blume: caracterização química e antimicrobianaOriganum majoranaIllicium verumCinnamomum zeylanicumMinimal inhibitory concentrationEssência e óleos essenciaisConcentração mínima inibitóriaEssential oils of Origanum majorana L. (marjoram), Illicium verum Hook. f. (star-anise) and Cinnamomum zeylanicum Blume (cinnamon) were obtained by steam distillation using a modified Clevenger device. The antimicrobial activity of each oil was evaluated against the bacteria Staphylococcus aureus, Escherichia coli and the fungi Aspergillus flavus and Aspergillus parasiticus by observing their growth and/or mycelial inhibition through comparison with the standard dish (without oil). The essential oils were analyzed using a gas chromatograph coupled to a mass spectrometer for identification and coupled to a flame ionization detector for quantification. The major constituents of marjoram, star-anise and cinnamon essential oils were 4-terpineol, trans-anetole and cinnamic aldehyde, respectively. In in vitro tests, essential oils of marjoram and cinnamon promoted an inhibitory effect on the bacteria S. aureus and E. coli, while the essential oil of star-anise presented activity only against E. coli. Marjoram, star-anise and cinnamon oils were effective against the studied fungi, presenting an inhibitory effect. The minimal inhibitory concentration for the mycelial growth of A. parasiticus was 1 and 0.01 µL mL-1 for star-anise and cinnamon oils, respectively. The minimal inhibitory concentration for A. parasiticus was 0.25, 2 and 2 µL mL-1 for cinnamon, star-anise and marjoram oils, respectively.Óleos essenciais de Origanum majorana L. (manjerona), Illicium verum Hook. f. (anis estrelado) e Cinnamomum zeylanicum Blume (canela) foram obtidos pela técnica de arraste a vapor d'água com aparelho de Clevenger modificado. Foram avaliadas as atividades antimicrobianas de cada um sobre as bactérias Staphylococcus aureus, Escherichia coli e para os fungos Aspergillus flavus e Aspergillus parasiticus, observando o crescimento e/ou inibição micelial, comparando-se estes com a placa-padrão (sem óleo). Os óleos essenciais foram analisados em cromatógrafo gasoso acoplado a espectrômetro de massa para a identificação e cromatógrafo gasoso com detector de ionização de chamas para a quantificação dos compostos. Os principais constituintes dos óleos essenciais de manjerona, anis-estrelado e canela foram o 4-terpineol, trans-anetol e aldeído cinâmico, respectivamente. Nos testes in vitro, os óleos essenciais de manjerona e canela promoveram efeito inibitório sobre as bactérias S. aureus e E. coli, enquanto o óleo essencial de anis estrelado apresentou atividade apenas frente E. coli. Os óleos de manjerona, anis estrelado e canela foram efetivos sobre os fungos estudados, apresentando efeito inibitório. A concentração mínima inibitória pra o crescimento micelial de A. parasiticus foi de 1 e 0,01 µL mL-1 para os óleos de anis-estrelado e canela, respectivamente. Enquanto a concentração mínima inibitória para A. parasiticus foi de 0,25; 2 e 2 µL mL-1 para os óleos de canela, anis-estrelado e manjerona, respectivamente.Sociedade Brasileira de Plantas Medicinais2020-03-06T19:30:25Z2020-03-06T19:30:25Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFREIRE, J. M. et al. Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization. Revista Brasileira de Plantas Medicinais, Botucatu, v. 13, n. 2, p. 209-214, 2011.http://repositorio.ufla.br/jspui/handle/1/39234Revista Brasileira de Plantas Medicinaisreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessFreire, Juliana MesquitaCardoso, Maria das GraçasBatista, Luís RobertoAndrade, Milene Aparecidaeng2020-03-06T19:32:39Zoai:localhost:1/39234Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-03-06T19:32:39Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization
Óleos essenciais de Origanum majorana L., Illicium verum Hook. f. e Cinnamomum zeylanicum Blume: caracterização química e antimicrobiana
title Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization
spellingShingle Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization
Freire, Juliana Mesquita
Origanum majorana
Illicium verum
Cinnamomum zeylanicum
Minimal inhibitory concentration
Essência e óleos essenciais
Concentração mínima inibitória
title_short Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization
title_full Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization
title_fullStr Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization
title_full_unstemmed Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization
title_sort Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization
author Freire, Juliana Mesquita
author_facet Freire, Juliana Mesquita
Cardoso, Maria das Graças
Batista, Luís Roberto
Andrade, Milene Aparecida
author_role author
author2 Cardoso, Maria das Graças
Batista, Luís Roberto
Andrade, Milene Aparecida
author2_role author
author
author
dc.contributor.author.fl_str_mv Freire, Juliana Mesquita
Cardoso, Maria das Graças
Batista, Luís Roberto
Andrade, Milene Aparecida
dc.subject.por.fl_str_mv Origanum majorana
Illicium verum
Cinnamomum zeylanicum
Minimal inhibitory concentration
Essência e óleos essenciais
Concentração mínima inibitória
topic Origanum majorana
Illicium verum
Cinnamomum zeylanicum
Minimal inhibitory concentration
Essência e óleos essenciais
Concentração mínima inibitória
description Essential oils of Origanum majorana L. (marjoram), Illicium verum Hook. f. (star-anise) and Cinnamomum zeylanicum Blume (cinnamon) were obtained by steam distillation using a modified Clevenger device. The antimicrobial activity of each oil was evaluated against the bacteria Staphylococcus aureus, Escherichia coli and the fungi Aspergillus flavus and Aspergillus parasiticus by observing their growth and/or mycelial inhibition through comparison with the standard dish (without oil). The essential oils were analyzed using a gas chromatograph coupled to a mass spectrometer for identification and coupled to a flame ionization detector for quantification. The major constituents of marjoram, star-anise and cinnamon essential oils were 4-terpineol, trans-anetole and cinnamic aldehyde, respectively. In in vitro tests, essential oils of marjoram and cinnamon promoted an inhibitory effect on the bacteria S. aureus and E. coli, while the essential oil of star-anise presented activity only against E. coli. Marjoram, star-anise and cinnamon oils were effective against the studied fungi, presenting an inhibitory effect. The minimal inhibitory concentration for the mycelial growth of A. parasiticus was 1 and 0.01 µL mL-1 for star-anise and cinnamon oils, respectively. The minimal inhibitory concentration for A. parasiticus was 0.25, 2 and 2 µL mL-1 for cinnamon, star-anise and marjoram oils, respectively.
publishDate 2011
dc.date.none.fl_str_mv 2011
2020-03-06T19:30:25Z
2020-03-06T19:30:25Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv FREIRE, J. M. et al. Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization. Revista Brasileira de Plantas Medicinais, Botucatu, v. 13, n. 2, p. 209-214, 2011.
http://repositorio.ufla.br/jspui/handle/1/39234
identifier_str_mv FREIRE, J. M. et al. Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization. Revista Brasileira de Plantas Medicinais, Botucatu, v. 13, n. 2, p. 209-214, 2011.
url http://repositorio.ufla.br/jspui/handle/1/39234
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://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 Sociedade Brasileira de Plantas Medicinais
publisher.none.fl_str_mv Sociedade Brasileira de Plantas Medicinais
dc.source.none.fl_str_mv Revista Brasileira de Plantas Medicinais
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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