Chemical composition and antimicrobial activity of the essential oil of Hyptis pectinata (l.) Poit.

• Autor(a) principal: Barbosa Júnior, Antônio Márcio
• Data de Publicação: 2008
• Outros Autores: Santos, Patrícia Oliveira, Costa, Marcilene de Jesus Caldas, Alves, José Antonio Barreto, Nascimento, Paula Frassinetti Coelho, Mélo, Dângelly Lins Figuerôa Martins de, Trindade, Rita de Cássia, Blank, Arie Fitzgerald, Arrigoni-Blank, Maria de Fátima, Alves, Péricles Barreto, Nascimento, Maria da Paz Ferreira do
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: https://ri.ufs.br/handle/riufs/1418
• topic: Hyptis pectinata; Atividade antimicrobiana; Óleos essenciais

Essential oil was extracted from leaves of Hyptis pectinata using hydrodistillation, and its composition determined using GC-FID and GC-MS. Chemical analysis showed that there was a predominance of sesquiterpenes, of which β-caryophyllene (18.34%), caryophyllene oxide (18.00%) and calamusenone (24.68%) were measured for the first time in the genus Hyptis. Twenty-one compounds were identified, and calamusenone was isolated using preparative thin layer chromatography with a silica gel plate (60 PF254). The minimal inhibitory concentration (MIC) and minimal microbicidal concentration (MMC) were determined for various pathogenic microorganisms. H. pectinata oil was most effective against Gram (+) bacteria and yeasts.