Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo, Diadema 09972-270, SP, Brazil.
Molecules. 2013 Nov 1;18(11):13574-87. doi: 10.3390/molecules181113574.
This study investigates the impact of seasonal variation on the chemical composition of essential oils from the leaves of Porcelia macrocarpa (Annonaceae) obtained over the course of one year (January-December 2011) and the chemical composition of the essential oils obtained from the ripe fruits of the same plant. Furthermore, the essential oils of the leaves were investigated with respect to their antimicrobial activity. The essential oils of the leaves contain a mixture of monoterpenes, one diterpene and several sesquiterpenes. The main components were identified as the sesquiterpenes germacrene D (29%-50%) and bicyclogermacrene (24%-37%). No significant variation was observed for the composition of the essential oil of the leaves over the course of the year, except for the month of November, when the ripe fruit were collected. In this month, substantially decreased concentrations of germacrene D (28.8 ± 0.8%) and bicyclogermacrene (23.9 ± 0.6%) were measured and the emergence of spathulenol (10.4 ± 0.2%) was observed. The essential oils extracted from the ripe fruit revealed the presence of a variety of monoterpenes, sesquiterpenes and hydrocarbons. The main constituents of these oils were neryl (8.8 ± 0.2%) and geranyl (27.3 ± 0.7%) formates, γ-muurolene (10.3 ± 0.9%) and dendrolasin (8.23 ± 0.06%). The antimicrobial activity of the essential oil obtained from the leaves of P. macrocarpa towards a range of bacterial and yeast strains was examined. In order to determine the minimum inhibitory concentration (MIC) of essential oils obtained from the January collection of the leaves, broth microdilution assays were carried out, which showed a significant antimicrobial activity towards Cryptococcus neoformans serotypes A and D as well as C. gattii serotypes B and C.
本研究调查了季节性变化对 Porcelia macrocarpa（番荔枝科）叶片精油化学成分的影响，这些精油是在一年中（2011 年 1 月至 12 月）获得的，以及从同一植物成熟果实中获得的精油的化学成分。此外，还研究了叶片精油的抗菌活性。叶片精油含有单萜、二萜和几种倍半萜的混合物。主要成分被鉴定为倍半萜 germacrene D（29%-50%）和双环 germacrene（24%-37%）。除了 11 月收集成熟果实的月份外，叶片精油的组成在一年中没有明显变化。在这个月，germacrene D（28.8±0.8%）和 bicyclogermacrene（23.9±0.6%）的浓度显著降低，同时观察到 spathulenol（10.4±0.2%）的出现。从成熟果实中提取的精油显示出存在各种单萜、倍半萜和碳氢化合物。这些油的主要成分是香叶基（8.8±0.2%）和橙花基（27.3±0.7%）甲酸盐、γ-没药烯（10.3±0.9%）和 dendrolasin（8.23±0.06%）。研究了从 P. macrocarpa 叶片中提取的精油对一系列细菌和酵母菌株的抗菌活性。为了确定从叶片 1 月采集物中获得的精油的最小抑菌浓度（MIC），进行了肉汤微量稀释测定，结果表明对新型隐球菌 A 和 D 血清型以及 C. gattii B 和 C 血清型具有显著的抗菌活性。
