Bactericidal and Antioxidant Activity of Essential Oils from <Emphasis Type="Italic">Myristica fragrans</Emphasis> Houtt and <Emphasis Type="Italic">Salvia microphylla</Emphasis> H.B.K |
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| Authors: | Rafaela K Lima Maria das Graças Cardoso Milene A Andrade Paula L Guimarães Luís R Batista David L Nelson |
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| Affiliation: | 1.Departamento de Ciências Naturais,Universidade Federal de S?o Jo?o del-Rei,S?o Jo?o del-Rei,Brazil;2.Departamento de Química/DQI,Universidade Federal de Lavras/UFLA,Lavras,Brazil;3.Departamento de Ciência dos Alimentos/DCA,Universidade Federal de Lavras,Lavras,Brazil;4.Departamento de Alimentos, Faculdade de Farmácia,Universidade Federal de Minas Gerais,Belo Horizonte,Brazil |
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| Abstract: | This study chemically characterizes and evaluates the bactericidal and antioxidant activities of essential oils from Myristica fragrans and Salvia microphylla. The essential oils were obtained by steam distillation and were subsequently subjected to analysis by GC–MS and GC. The
agar diffusion test was employed to evaluate the bactericidal activity, while the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and
β-carotene/linoleic acid tests were used to determine the antioxidant activity. Terpin-4-ol (14.95%), sabinene (13.07%) and
γ-terpinene (11.22%) were found to be the major constituents in the essential oil of M. fragrans by gas chromatography, whereas (E)-caryophyllene (15.35%), α-eudesmol (14.06%), β-eudesmol (8.74%) and γ-eudesmol (7.64%) were encountered in the essential
oil of S. microphylla. Both essential oils showed bactericidal activity, with the essential oil of S. microphylla being more efficient. The antioxidant activity of the essential oils from M. fragrans and S. microphylla were demonstrated by the β-carotene/linoleic acid test, with IC50 976 and IC50 770 μg/mL, respectively. |
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