Composição química e atividades biológicas dos óleos essenciais de espécies de Anacardiaceae, Siparunaceae e Verbenaceae

• Ano de defesa: 2010
• Autor(a) principal: Montanari, Ricardo Marques
• Orientador(a): Barbosa, Luiz Claudio de Almeida
• Banca de defesa: Paula, Vanderlúcia Fonseca de , Andrade, Nélio José de
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Agroquímica
• Departamento: Agroquímica analítica; Agroquímica inorgânica e Físico-química; Agroquímica orgânica
• País: BR
• Palavras-chave em Português: Anacardiaceae; Siparunaceae; Verbenaceae; Óleos essenciais
• Palavras-chave em Inglês: Anacardiaceae; Siparunaceae; Verbenaceae; Essential oils
• Área do conhecimento CNPq: CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA::QUIMICA ORGANICA
• Link de acesso: http://locus.ufv.br/handle/123456789/213

Chemichal Composition and Antibacterial activity of Verbenaceae Essential Oils: Alternative sources of (E)-Caryophyllene and Germacrene-D. Essential oils from the leaves of Verbenaceae species Aloysia virgata, Lantana camara, Lantana trifolia, Lantana montevidensis, Lippia brasiliensis and Lippia spp., were investigated for its chemical composition and antibacterial activity. The volatile oils were characterized by a high content of sesquiterpenes of which (E)-caryophyllene (10-35%), germacrene-D (5-46%) and bicyclogermacrene (7-17%) were the major components for all studied species. For the flowers, a higher concentration of monoterpenes was observed for the species L. camara, L. trifolia and L. brasiliensis, probably working as attractive to specific pollinators. The oil from A. virgata was the most active, exhibiting high antimicrobial activity against the bacteria Staphylococcus aureus, Bacillus cereus and Escherichia coli. Chemical Composition and Antibacterial Activity of Anacardiaceae Essential Oils: Lipid Peroxidation on Bacterial Cell. The chemical composition and the antibacterial activity against Gram-positive and Gram-negative foodborne bacteria were assessed for the essential oils from five Anacardiaceae species. The major constituents in Anacardium humile leaves oil are (E)-caryophyllene (31%), α-pinene (22%) and bicyclogermacrene (7.6%). The major compounds identified for the Anacardium occidentale oil were (E)-caryophyllene (15.4%), germacrene-D (11.5%) and α-copaene (10.3%). A. fraxinifolium leaves essential oil presented (E)-β-ocimene (44.1%), α-terpinolene (15.2%) and viridiflorene (9.0%) as major constituents. Myracrodruon urundeuva presented δ-3-carene at 78.8%. S. terebinthifolius leaves oil collected in March and July presented different chemical composition. The oil of all tested species, except A. occidentale, exhibited varying levels of antibacterial activity against Staphylococcus aureus, Bacillus cereus and Escherichia coli. S. terebinthifolius oil extracted in July was more active against all bacterial strains than the oil extracted in March. M. urundeuva oil showed great antibacterial activity and it may be related to the high concentration of δ-3-carene. The amounts of malondihaldeyd (MDA) in bacterial cells indicate that essential oils promote lipid peroxidation. The results suggest that prooxidant damages on cell membrane should play important role in the mechanism of antibacterial action of these natural compounds. The study of its mechanism of action becomes an outstanding issue for further studies. The levels obtained during the period May 2009 to May 2010 for the essential oil Siparuna guianensis remained between 4.5 and 7.0%. The period of lower oil yield, from September to November, is coincident with the phenological period in which the plants undergo a dramatic natural defoliation. Two components, the monoterpene α-terpinolene and α-bisabolol, bisabolol alcohol, together accounted about 80% of the oil throughout the year. In general, the compound α-bisabolol promoted larger zones of inhibition of the bacteria E. coli, B. cereus and S. aureus, the essential oil. The minimum inhibitory concentrations (MIC) show that the oil of S. guianensis and trade pattern of α- bisabolol inhibited the growth of bacterial strains tested at concentrations significantly lower (8-63 mg mL-1). The accumulation of malondialdehyde (MDA) shows that the damage pro-oxidants, which result in lipid peroxidation, are probably related to the mechanisms of antibacterial action of essential oils. The MIC against fungi Candida albicans, Cryptococcus neoformans, Aspergillus fumigatus Trychophyton rubrum and indicate that the oil of S. guianensis inhibit the growth of fungal strains in low concentrations, especially for the fungus Cryptococcus neoformans (16 mg mL-1). The essential oils from A. fraxinifolium, M. urundeuva e S. terebinthifolius showed phytotoxic activity against the initial growth of radicles of cucumber and sorghum. The phytotoxic action of the oil of M. urundeuva may be related to the high concentration of monoterpene δ-3-carene. The accumulation of malondialdehyde (MDA) in radicles of cucumber and onion oils indicate that monoterpene and δ-3-carene promoted increased lipid peroxidation. Peroxidation levels were similar for the oils and the pattern of δ-3-carene in the radicles of cucumber, but for onion root tips, essential oils showed a superior effect to monoterpene.