Variação sazonal, horário de coleta e potencial antimicrobiano do óleo essencial de Cinnamodendron dinisii Scwacke

Abstract

Cinnamodendron dinisii is a Brazilian plant species, popularly known as "pepper" and "for all". This species is used in folk medicine as a "panacea", but are a few studies about it. It is rich in essential oils, mainly composed by monoterpenes, many of which have antimicrobial activities. It is known that content and chemical composition of essentials oils are subject to variations caused by climate conditions and vegetative stages. Because of these variations is important to determine the best harvest and period conditions. This study aimed to evaluate the influence of seasonal variations and harvesting time on the content of essential oil extracted from fresh leaves of C. dinisii and its antimicrobial potential. We studied the changes in the content and composition of the oil extracted from fresh leaves of pepper collected in four seasons at four different times (8, 11, 14 and 17h). We studied changes in the content and composition of the oil extracted from fresh leaves of pepper collected in four seasons at four different times (8, 11, 14 and 17 h). The essential oil was extracted by hydrodistillation and its contents (g.100 g-¹ of fresh leaves) determined and chemical composition analyzed by GC-FID and GC-MS. Minimum Inhibitory Concentrations (MIC), Minimum bactericidal (CMB) and fungicidal Minimum (CFM) were evaluated by microdilution technique. Target microorganisms were Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, Salmonella Typhimurium and Candida albicans ATCC 10231. No significant differences were observed in the essential oil content of C. dinisii at different harvest times, but in the winter (0, 30 to 0.37 g.100 g-¹) and spring (from 0.31 to 0.36 g.100 g-1) seasons the oil content were maximum. The main identified constituents were α-pinene, β-pinene, 1,8-cineole, terpinen-4-ol, bicyclogermacrene, spathulenol, and caryophyllene oxide. The essential oil of C. dinisii presented antibacterial activity, but showed greater anti-Candida activity with MIC and MFC of 0,56 μg / ml of essential oil to the yeast.