Avaliação das atividades antimicrobiana e antioxidante do óleo essencial de Aniba rosaeodora Ducke (Pau Rosa)

• Autor(a) principal: CARVALHO, Isnara Miranda Santos de
• Data de Publicação: 2021
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFMA
• Texto Completo: https://tedebc.ufma.br/jspui/handle/tede/tede/3800
• topic: produtos naturais;; toxinfecção alimentar;; microrganismos.; natural products;; food poisoning;; microorganisms.; Química dos Produtos Naturais; Química

Food poisoning is among the most common injuries in emergency care units, presenting in its vast majority by ingestion of food and water contaminated by microorganisms. The acquired natural products are becoming a strong alternative therapy obtained in the treatment of diseases, where essential oils extracted from plants have been studied for their potential, including antimicrobial and antioxidant potential, with proven evidence in research. Aniba rosaeodora Ducke (Rosewood), is has great commercial relevance and also in research on its physico-chemical properties, which has linalool as its major constituent. The objective of this study was to evaluate the antimicrobial activity of the essential oil of this vegetable, its possible antioxidant properties, its physicochemical characteristics and toxicity. The study had this essential oil extracted from 30g of Rosewood branches, which was subjected to dehydration, drying, crushing in a knife mill, going through the hydrodistillation process in the Clevenger system and later analyzed its yield and solubility in ethanol. Chemical analysis was performed by gas chromatography coupled with mass spectrometry (GC-MS) and the antimicrobial and antioxidant activities of this study were determined. Toxicity was performed using the Artemia salina Leach bioassay and the microbial activity was performed using the Disc Diffusion Method (DDM) using strains of E. coli, S. aureus, P. aeruginosa, Salmonella sp, Aspergillus niger, Colletotrichum sp and Penicillium sp, donated by the Laboratory of Microbiology for Quality Control of Food and Water at the Federal University of Maranhão (PCQA/UFMA) and the Minimum Inhibitory Concentration (MIC) was diluted in broths. For the antioxidant evaluation, the ABTS radical scavenging technique with CE50 by linear regression was used, and the capacity to scavenge the DPPH stable radical of the antioxidants present in the sample was also analyzed. The main chemical constituent found in the essential oil of Aniba rosaeodora was linalool with 63.16% and its minority components should be valued due to the synergism between them. In the toxicity test, the LC50 ranged from 582 mg L-1 to 282 mg L-1 , being classified as non-toxic. The antimicrobial potential against strains of E. coli, S. aureus, P. aeruginosa, Salmonella sp, Aspergillus niger, and Penicillium sp was demonstrated, besides the antioxidant activity has been strongly noticed in the available tests of radical scavenging of both ABTS and DPPH. This way, the essential oil in this study was non-toxic with antimicrobial activity and relevant antioxidant activity. It was possible to evaluate that Aniba rosaeodora Ducke essential oil is composed of substances that have a good result in relation to the methods used in this research, and can be used together with other products for both prevention and treatment of health aggravations, thus encouraging its application potential.