Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)

Detalhes bibliográficos
Autor(a) principal: Freire, Marcelo Moreira
Data de Publicação: 2006
Tipo de documento: Dissertação
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/2060
Resumo: Pepper mint (Mentha piperita L.) essential oil (EO), obtained by hydro distillation of dry leaves, was evaluated in vitro through a poison food assay (0.1; 0.2 and 0.3%) presented antifungal activity against Aspergillus flavus, A. ochraceous, A. niger, A. glaucus, Fusarium oxysporum, F. semitectum, Colletotrichum musae and C. gloeosporioides. The EO was fractioned by preparative silica gel thin layer chromatography (TLC), using hexane dichloromethane (2:1, v/v) as solvent, presenting 7 fractions (five being visible under ultraviolet light and two when revealed with vanillin-sulfuric acid). Its antifungal fraction (AF) was identified by TLC bioautography. AF activity, with Rf value of 0.47 and band width (Wb) of 8.0 cm, was fractioned into active three sub-fractions, evaluated through poison food assay at 0.1% and 0.2%. The components of the crude OE and of the active sub-fractions were identified by gas chromatography using the Kováts index (KI), along with gas chromatography-mass spectrometry (GC-MS), with a total of 57 compounds being identified. Active sub-fraction 1, whose main compound was menthol, was found to be more efficient for most of the fungi evaluated, followed by active subfraction 3, whose main compound was carvone. In view of the antifungal activity obtained by the EO in vitro, its antifungal potential, in vivo was evaluated in corn-based swine ration. Rations were treated with essential oil at 0.2% under three humidity conditions (13, 15 and 18%) and stored for 30, 60 and 90 days. The level of fungal contamination was evaluated through ergosterol quantified by GC-MS and selective ion monitoring (SIM). The concentrations of ergosterol in the samples quantified ranged from 0.01 to 11.44 μg/g of ration. The best fungal control (95.8%, at 13% humidity) was obtained in the first month of storage followed by 91.0%, at 15% humidity in the second month. EO stability was assessed through gas chromatography, stored at 4ºC and 25ºC, by comparing the ratios of the peak areas of its main components (1.8-cineole, menthone, neomenthol, menthol, carvone, menthyl acetate, trans-caryophyllene, and viridiflorol) and internal standard (nonane). At room temperature, trans-caryophyllene showed the highest variation between its initial amount and after storage. Menthone and 1,8-cineole degraded the most when stored at 4oC. As expected, the main components of the essential oil, as a whole, were more stable at lower temperatures (4oC).
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spelling Freire, Marcelo Moreirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4737761E8Jham, Gulab Newandramhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783775P0Alvarenga, Elson Santiago dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4784664Y6Rubinger, Mayura Marques Magalhãeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4784203T8Dhingra, Onkar Devhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788051H5Magalhães, Sérgio Tinôco Verçosa dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782701J32015-03-26T13:00:09Z2006-12-122015-03-26T13:00:09Z2006-02-23FREIRE, Marcelo Moreira. Composition and antifungal activity of pepper mint (Mentha piperita L.) essential oil. 2006. 67 f. Dissertação (Mestrado em Agroquímica analítica; Agroquímica inorgânica e Físico-química; Agroquímica orgânica) - Universidade Federal de Viçosa, Viçosa, 2006.http://locus.ufv.br/handle/123456789/2060Pepper mint (Mentha piperita L.) essential oil (EO), obtained by hydro distillation of dry leaves, was evaluated in vitro through a poison food assay (0.1; 0.2 and 0.3%) presented antifungal activity against Aspergillus flavus, A. ochraceous, A. niger, A. glaucus, Fusarium oxysporum, F. semitectum, Colletotrichum musae and C. gloeosporioides. The EO was fractioned by preparative silica gel thin layer chromatography (TLC), using hexane dichloromethane (2:1, v/v) as solvent, presenting 7 fractions (five being visible under ultraviolet light and two when revealed with vanillin-sulfuric acid). Its antifungal fraction (AF) was identified by TLC bioautography. AF activity, with Rf value of 0.47 and band width (Wb) of 8.0 cm, was fractioned into active three sub-fractions, evaluated through poison food assay at 0.1% and 0.2%. The components of the crude OE and of the active sub-fractions were identified by gas chromatography using the Kováts index (KI), along with gas chromatography-mass spectrometry (GC-MS), with a total of 57 compounds being identified. Active sub-fraction 1, whose main compound was menthol, was found to be more efficient for most of the fungi evaluated, followed by active subfraction 3, whose main compound was carvone. In view of the antifungal activity obtained by the EO in vitro, its antifungal potential, in vivo was evaluated in corn-based swine ration. Rations were treated with essential oil at 0.2% under three humidity conditions (13, 15 and 18%) and stored for 30, 60 and 90 days. The level of fungal contamination was evaluated through ergosterol quantified by GC-MS and selective ion monitoring (SIM). The concentrations of ergosterol in the samples quantified ranged from 0.01 to 11.44 μg/g of ration. The best fungal control (95.8%, at 13% humidity) was obtained in the first month of storage followed by 91.0%, at 15% humidity in the second month. EO stability was assessed through gas chromatography, stored at 4ºC and 25ºC, by comparing the ratios of the peak areas of its main components (1.8-cineole, menthone, neomenthol, menthol, carvone, menthyl acetate, trans-caryophyllene, and viridiflorol) and internal standard (nonane). At room temperature, trans-caryophyllene showed the highest variation between its initial amount and after storage. Menthone and 1,8-cineole degraded the most when stored at 4oC. As expected, the main components of the essential oil, as a whole, were more stable at lower temperatures (4oC).O óleo essencial (OE) de hortelã-pimenta (Mentha piperita L.), obtido por hidrodestilação de folhas secas, foi avaliado, in vitro, através do ensaio poison food (0,1; 0,2 e 0,3%) e apresentou atividade antifúngica contra Aspergillus flavus, A. ochraceous, A. niger, A. glaucus, Fusarium oxysporum, F. semitectum, Colletotrichum musae e C. gloeosporioides. O OE, fracionado por cromatografia em camada delgada (CCD) preparativa (sílica-gel), utilizando como eluente diclorometano:hexano (2:1, v/v), apresentou 7 frações (cinco visíveis sob luz ultravioleta e duas outras quando reveladas com vanilina sulfúrica). Sua fração antifúngica (FA) foi identificada por CCDbioautografia. A FA, com fator de retenção (Rf) igual a 0,47 e largura da banda (Wb) de 8,0 cm, foi fracionada em três subfrações ativas e avaliadas através do ensaio poison food a 0,1% e 0,2%. Os componentes do óleo essencial bruto e das subfrações ativas foram identificados por cromatografia gasosa, usando o índice de Kováts (IK) em conjunto com a espectrometria de massas, sendo identificados um total de 57 compostos. A subfração ativa 1, cujo composto principal é o mentol, se mostrou como a mais eficaz para a maioria dos fungos avaliados, seguida da subfração ativa 3, cujo composto principal é a carvona. Diante da atividade antifúngica obtida pelo OE in vitro, avaliou-se seu potencial antifúngico, in vivo, em ração para suínos à base de milho. Rações, em três umidades diferentes (13, 15 e 18%), foram tratadas com óleo essencial a 0,2% e armazenadas por 30, 60 e 90 dias. O nível de contaminação fúngica foi avaliado através da quantificação de ergosterol por CGEM através do Monitoramento Seletivo de Íons (MSI) As concentrações de ergosterol, nas amostras quantificadas, ficaram entre 0,01 a 11,44 μg/g de ração. O melhor controle fúngico (95,8%, à umidade de 13%) foi obtido no primeiro mês de armazenamento seguido de 91,0%, à umidade 15%, no segundo mês. O OE, armazenado à 4ºC e à 25ºC, teve sua estabilidade avaliada através de cromatografia gasosa, por comparação entre as razões de áreas dos picos dos seus principais componentes (1,8-cineol, mentona, neomentol, mentol, carvona, acetato de mentila, trans-cariofileno e viridiflorol) e de um padrão interno (nonano). `A temperatura ambiente, o componente que apresentou maior variação entre a sua quantidade inicial e após o tempo de armazenamento foi o trans-cariofileno. Mentona e 1,8-cineol foram os que mais degradaram quando estocados à 4oC. Como esperado, os principais componentes do óleo essencial, como um todo, mostraram-se bem mais estáveis à temperatura mais baixa (4ºC).Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaMestrado em AgroquímicaUFVBRAgroquímica analítica; Agroquímica inorgânica e Físico-química; Agroquímica orgânicaEssências e óleos essenciaisHortelã-pimentaComposiçãoFungicidasAnálise cromatográficaMentha piperitaEssential oilPepper mintCompositionFungicidesChromatographic analysisMentha piperitaCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA::QUIMICA ORGANICAComposição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)Composition and antifungal activity of pepper mint (Mentha piperita L.) essential oilinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf448152https://locus.ufv.br//bitstream/123456789/2060/1/texto%20completo.pdfaebdfae8ad52e0be4dace1cd8c52e3ebMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain108208https://locus.ufv.br//bitstream/123456789/2060/2/texto%20completo.pdf.txta79c4158fbdaf7dfea9ec4ad22d76523MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3634https://locus.ufv.br//bitstream/123456789/2060/3/texto%20completo.pdf.jpgda7e03f4459d66d9c7d1e112e8c7ea73MD53123456789/20602017-04-19 07:08:20.828oai:locus.ufv.br:123456789/2060Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452017-04-19T10:08:20LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)
dc.title.alternative.eng.fl_str_mv Composition and antifungal activity of pepper mint (Mentha piperita L.) essential oil
title Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)
spellingShingle Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)
Freire, Marcelo Moreira
Essências e óleos essenciais
Hortelã-pimenta
Composição
Fungicidas
Análise cromatográfica
Mentha piperita
Essential oil
Pepper mint
Composition
Fungicides
Chromatographic analysis
Mentha piperita
CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA::QUIMICA ORGANICA
title_short Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)
title_full Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)
title_fullStr Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)
title_full_unstemmed Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)
title_sort Composição e atividade antifúngica do óleo essencial de hortelã-pimenta (Mentha piperita L.)
author Freire, Marcelo Moreira
author_facet Freire, Marcelo Moreira
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4737761E8
dc.contributor.author.fl_str_mv Freire, Marcelo Moreira
dc.contributor.advisor1.fl_str_mv Jham, Gulab Newandram
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783775P0
dc.contributor.referee1.fl_str_mv Alvarenga, Elson Santiago de
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4784664Y6
dc.contributor.referee2.fl_str_mv Rubinger, Mayura Marques Magalhães
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4784203T8
dc.contributor.referee3.fl_str_mv Dhingra, Onkar Dev
dc.contributor.referee3Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788051H5
dc.contributor.referee4.fl_str_mv Magalhães, Sérgio Tinôco Verçosa de
dc.contributor.referee4Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782701J3
contributor_str_mv Jham, Gulab Newandram
Alvarenga, Elson Santiago de
Rubinger, Mayura Marques Magalhães
Dhingra, Onkar Dev
Magalhães, Sérgio Tinôco Verçosa de
dc.subject.por.fl_str_mv Essências e óleos essenciais
Hortelã-pimenta
Composição
Fungicidas
Análise cromatográfica
Mentha piperita
topic Essências e óleos essenciais
Hortelã-pimenta
Composição
Fungicidas
Análise cromatográfica
Mentha piperita
Essential oil
Pepper mint
Composition
Fungicides
Chromatographic analysis
Mentha piperita
CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA::QUIMICA ORGANICA
dc.subject.eng.fl_str_mv Essential oil
Pepper mint
Composition
Fungicides
Chromatographic analysis
Mentha piperita
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA::QUIMICA ORGANICA
description Pepper mint (Mentha piperita L.) essential oil (EO), obtained by hydro distillation of dry leaves, was evaluated in vitro through a poison food assay (0.1; 0.2 and 0.3%) presented antifungal activity against Aspergillus flavus, A. ochraceous, A. niger, A. glaucus, Fusarium oxysporum, F. semitectum, Colletotrichum musae and C. gloeosporioides. The EO was fractioned by preparative silica gel thin layer chromatography (TLC), using hexane dichloromethane (2:1, v/v) as solvent, presenting 7 fractions (five being visible under ultraviolet light and two when revealed with vanillin-sulfuric acid). Its antifungal fraction (AF) was identified by TLC bioautography. AF activity, with Rf value of 0.47 and band width (Wb) of 8.0 cm, was fractioned into active three sub-fractions, evaluated through poison food assay at 0.1% and 0.2%. The components of the crude OE and of the active sub-fractions were identified by gas chromatography using the Kováts index (KI), along with gas chromatography-mass spectrometry (GC-MS), with a total of 57 compounds being identified. Active sub-fraction 1, whose main compound was menthol, was found to be more efficient for most of the fungi evaluated, followed by active subfraction 3, whose main compound was carvone. In view of the antifungal activity obtained by the EO in vitro, its antifungal potential, in vivo was evaluated in corn-based swine ration. Rations were treated with essential oil at 0.2% under three humidity conditions (13, 15 and 18%) and stored for 30, 60 and 90 days. The level of fungal contamination was evaluated through ergosterol quantified by GC-MS and selective ion monitoring (SIM). The concentrations of ergosterol in the samples quantified ranged from 0.01 to 11.44 μg/g of ration. The best fungal control (95.8%, at 13% humidity) was obtained in the first month of storage followed by 91.0%, at 15% humidity in the second month. EO stability was assessed through gas chromatography, stored at 4ºC and 25ºC, by comparing the ratios of the peak areas of its main components (1.8-cineole, menthone, neomenthol, menthol, carvone, menthyl acetate, trans-caryophyllene, and viridiflorol) and internal standard (nonane). At room temperature, trans-caryophyllene showed the highest variation between its initial amount and after storage. Menthone and 1,8-cineole degraded the most when stored at 4oC. As expected, the main components of the essential oil, as a whole, were more stable at lower temperatures (4oC).
publishDate 2006
dc.date.available.fl_str_mv 2006-12-12
2015-03-26T13:00:09Z
dc.date.issued.fl_str_mv 2006-02-23
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dc.identifier.citation.fl_str_mv FREIRE, Marcelo Moreira. Composition and antifungal activity of pepper mint (Mentha piperita L.) essential oil. 2006. 67 f. Dissertação (Mestrado em Agroquímica analítica; Agroquímica inorgânica e Físico-química; Agroquímica orgânica) - Universidade Federal de Viçosa, Viçosa, 2006.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/2060
identifier_str_mv FREIRE, Marcelo Moreira. Composition and antifungal activity of pepper mint (Mentha piperita L.) essential oil. 2006. 67 f. Dissertação (Mestrado em Agroquímica analítica; Agroquímica inorgânica e Físico-química; Agroquímica orgânica) - Universidade Federal de Viçosa, Viçosa, 2006.
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