Caracterização e determinação da atividade antimicrobiana dos extratos brutos e frações de Rosmarinus officinalis Linn. (alecrim), Origanum vulgare Linn. (orégano) e Capsicum chinense Jacq. (pimenta habanero)

• Ano de defesa: 2015
• Autor(a) principal: Chaul, Luiza Toubas
• Orientador(a): Paula, José Realino de
• Banca de defesa: Paula, José Realino de, Fiuza, Tatiana de Souza, Morais, Sandra Ribeiro de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciências Farmacêuticas (FF)
• Departamento: Faculdade Farmácia - FF (RG)
• País: Brasil
• Palavras-chave em Português: Concentração inibitória mínima; Frações; Ácido rosmarínico; Rosmarinus officinalis; Origanum vulgare; Capsaicina; Capsicum chinense
• Palavras-chave em Inglês: Minimum inhibitory concentration; Fractions; Rosmarinic acid; Rosmarinus officinalis; Origanum vulgare; Capsaicin; Capsicum chinense
• Área do conhecimento CNPq: CIENCIAS BIOLOGICAS::FARMACOLOGIA
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/4560

In recent years, interest in medicinal products derived from plants that exhibit antimicrobial activity has been intensified. The present study aimed to characterize drugs and herbal extracts, determine the polyphenol content, tannins, flavonoids, quantify the chosen marker and evaluate the antimicrobial activity of crude ethanolic extracts and fractions of Rosmarinus officinalis Linn., Origanum vulgare Linn. and Capsicum chinense Jack. against different microorganisms (Gram negative and Gram-positive bacteria, filamentous fungi and yeasts), pathogenic or not. The herbal drugs and extracts were obtained and physico-chemically characterized according to the Brazilian Pharmacopeia 5. Ed. The polyphenols, tannins and flavonoids contents were evaluated. A methodology to quantify rosmarinic acid from R. officinalis and O. vulgare was covalidated and a methodology to quantify capsaicin of C. chinense was validated. The fractions hexane, dichloromethane, ethyl acetate and aqueous were obtained by partition. Microdilution broth tests were performed to determine the minimum inhibitory concentration (MIC). It was found that the material is suitable for the study according to the Pharmacopoeias and that there is adequate quality control of the drug plant. Furthermore, the methodology for quantifying rosmarinic acid in both R. officinalis and in O. vulgare and methodology to quantitate capsaicin, have been validated and it is able to produce results with acceptable accuracy and precision in relation to the specifications of FDA and ANVISA. The content of rosmarinic acid found in R. officinalis and O. vulgare were 6.55 and 2.63%, respectively. The concentration of capsaicin in C. chinense was 1.84%. Regarding antimicrobial activity, most of the tested fractions were more effective than the crude ethanolic extracts (EEB), and the fractions that showed good activity to a greater number of microorganisms were hexane fraction of O. vulgare (OFH) and dichloromethanic fraction of R. officinalis (AFD) and C. chinense (PFD). Most of the tested fractions showed better activity against Gram-positive bacteria than against Gram-negative bacteria. The rosmarinic acid showed antimicrobial activity mainly against fungi. Polar fractions of O. vulgare also showed good antifungal activity and rosmarinic acid can be considered one of the possible compounds responsible for the antimicrobial activity. Capsaicin showed moderate activity against all strains of Listeria and can be one of the components responsible for moderate inhibition of this group of bacteria. The results of this study suggest that the AFD, OFH and PFD fractions show promising potential in the search for natural alternatives for conservation and control pathogens in food.