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Title: | Avaliação biológica e mecanismo de ação dos óleos essenciais das espécies vegetais Prunus persica e Satureja montana sobre Escherichia coli, Staphylococcus aureus e Penicillium expansum |
Other Titles: | Biological evaluation and mechanism of action of essential oils from the plant species Prunus persica and Satureja montana on Escherichia coli, Staphylococcus aureus and Penicillium expansum |
Authors: | Cardoso, Maria das Graças Cardoso, Maria das Graças Batista, Luis Roberto Rezende, Danubia Aparecida Selvatti Nelson, David Lee |
Keywords: | Óleos essenciais Pessegueiro Segurelha Antioxidantes Atividade biológica Essential oils Natural products Peach tree Winter savory Antioxidants Biological activity Satureja montana |
Issue Date: | 11-Nov-2024 |
Publisher: | Universidade Federal de Lavras |
Citation: | CARVALHO, Gislaine Cristina Peixoto de. Avaliação biológica e mecanismo de ação dos óleos essenciais das espécies vegetais Prunus persica e Satureja montana sobre Escherichia coli, Staphylococcus aureus e Penicillium expansum. 2024. 59 p. Dissertação (Mestrado em Agroquímica) - Universidade Federal de Lavras, Lavras, 2024. |
Abstract: | Natural products are considered promising antifungal, antioxidant, antibacterial, and anti- inflammatory agents, leading to their increased exploration. Essential oils, formed from secondary metabolism, serve as a notable example. The objectives of this study were to extract, chemically characterize, and evaluate the antioxidant and antifungal activity, as well as to study the mechanism of action of the essential oils from Prunus persica (peach tree) and Satureja montana (savory) on the bacteria Escherichia coli and Staphylococcus aureus. Antioxidant evaluation was performed using the DPPH assay, β-carotene bleaching test, and reducing power assay. Fungal analysis was conducted using the disk diffusion method, and the mechanism of action was assessed through various methods, including potassium ion efflux, decreased salt tolerance capacity, leakage of cellular contents absorbing at 260 nm, and crystal violet uptake. The altered bacterial morphology caused by the essential oils was analyzed using Scanning Electron Microscopy (SEM). The major constituents of savory essential oil were carvacrol, p- cymene, and hexadecanol, while peach leaf essential oil primarily contained benzaldehyde. Both oils exhibited bactericidal and bacteriostatic effects. Savory essential oil demonstrated strong antioxidant and antifungal potential. Neither oil induced potassium ion efflux in bacterial cells. Savory oil caused a reduction in salt tolerance in both bacteria, unlike peach leaf oil. Leakage of cellular constituents was observed for both oils, except for savory oil on E. coli. Crystal violet uptake was more pronounced with peach oil than with savory oil, which showed only slight variation. SEM images revealed that both oils were capable of reducing the number of bacterial cells. It was concluded that savory oil showed significant antioxidant, antifungal, and antibacterial potential, while peach leaf oil exhibited lower antioxidant potential and lesser antifungal and antibacterial activity. Thus, the mechanism of action of the oils on bacteria can be attributed to direct or indirect alterations in membrane permeability. |
Description: | Arquivo retido, a pedido do(a) autor(a), até novembro de 2025. |
URI: | http://repositorio.ufla.br/jspui/handle/1/59678 |
Appears in Collections: | Agroquímica - Mestrado (Dissertações) |
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