Biological Evaluation of Essential Oil from Green Fruits of Psidium striatulum of the Roraima State, Brazil

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dc.creatorAna Maria Henrique Moniz
dc.creatorMoisés Felix de Carvalho Neto
dc.creatorAna Cristina Gonçalves Reis de Melo
dc.creatorJacqueline Aparecida Takahashi
dc.creatorVany Perpetua Ferraz
dc.creatorEdvan Alves Chagas
dc.creatorAntonio Alves de Melo Filho
dc.date.accessioned2023-10-17T23:32:16Z
dc.date.accessioned2025-09-08T23:38:00Z
dc.date.available2023-10-17T23:32:16Z
dc.date.issued2019
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFINEP - Financiadora de Estudos e Projetos, Financiadora de Estudos e Projetos
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.3303/CET1975064
dc.identifier.issn2283-9216
dc.identifier.urihttps://hdl.handle.net/1843/59576
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofChemical Engineering Transactions
dc.rightsAcesso Aberto
dc.subjectQuímica
dc.subjectEssências e óleos essenciais
dc.subjectBrasil
dc.subject.otherQuímica
dc.subject.otherEssências e óleos essenciais
dc.subject.otherBrasil
dc.titleBiological Evaluation of Essential Oil from Green Fruits of Psidium striatulum of the Roraima State, Brazil
dc.typeArtigo de periódico
local.citation.epage384
local.citation.spage379
local.citation.volume75
local.description.resumoPsidium striatulum is a fruit popularly known as araçá or araçari in region from Brazilian Amazon. These fruits are widely used in folk medicine for the treatment of diarrhea and infections caused by microorganisms that cause harm to human health. Thus, this work aims to characterize the chemical profile and biological evaluation of the essential oil of the green fruits of Psidium striatulum DC. The plant material was collected in the municipality of Boa Vista-RR, on the margin of Rio Branco and submitted to hydrodestillation, in a Clevenger, Spell brand double - condenser type device for 2 hour interrupt period. Identification and quantification of twenty volatile constituents corresponding to 91.9% of its composition was provided through GC-MS and GC-FID, with 8.1% remaining unidentified, with the majority of α-pinene (11.9%), humulene (10.4%), α-copaene (7.1%), globulol (5.7%), δ-cadinene (4.2%) and β-pinene (4.2%). Microbiological tests of essential oil at 250 μg/mL were performed against Staphylococcus aureus, ATCC 29212 (67.03±4.06%); Bacillus cereus, ATCC 11778 (73.14±2.70%); Escherichia coli, ATCC 25922 (11.47±0.28%); Salmonella typhimurium, ATCC 14028 (78.43±2.12%) and C. albicans (13.18±1.69%) and showed moderate inhibitory activity for the AChE enzyme (44.42%). The results showed that the essential oil had an activity greater than 65% against Staphylococcus aureus, Bacillus cereus and Salmonella typhimurium, as well as having a moderate inhibitory effect on the enzyme acetylcholinesterase (AChE) in the conduction conditions of the bioassays of the present study.
local.identifier.orcidhttps://orcid.org/0000-0002-8831-1609
local.publisher.countryBrasil
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.aidic.it/cet/19/75/064.pdf

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