Departmento de Química, Universidade Federal de Lavras - MG, Lavras, Brazil.
Departmento de Ciência dos Alimentos, Universidade Federal de Lavras - MG, Lavras, Brazil.
Lett Appl Microbiol. 2022 May;74(5):741-751. doi: 10.1111/lam.13659. Epub 2022 Feb 25.
The extraction and characterization of the essential oils (EO) from Satureja montana L., Myristica fragrans H. and Cymbopogon flexuosus and the determination of their antibacterial and antioxidant activities were achieved. The EO were identified by gas chromatography/mass spectrometry and quantified by gas chromatography using a flame ionization detector. The antibacterial potential against Escherichia coli and Staphylococcus aureus was evaluated by cell susceptibility assays and by scanning electron microscopy. The antioxidant activity was evaluated by the 2,2-diphenyl-1-picrylhydrazyl assay, by β-carotene bleaching and by determining the reducing power. Borneol (36·18%), γ-terpineol (12·66%) and carvacrol (11·07%) were the principal components in the EO from S. montana, and sabinene (49·23%) and α-pinene (13·81%) were found in the EO from M. fragrans. Geranial (59·66%) and neral (38·98%) isomers were the only major components in the EO from C. flexuosus. The EO from S. montana was effective against E. coli, with minimum inhibitory and bactericidal concentrations (MIC and MBC) of 6·25 µl ml , whereas bactericidal potential against both was observed for the EO from M. fragrans; MIC = 6·25 µl ml for S. aureus and MBC = 12·5 µl ml for E. coli. A significant protective role on lipid substrates in the β-carotene bleaching assay was seen for the EO from S. montana and M. fragrans. Overall, such EO can be promising agents against pathogenic bacteria and for protecting biomolecules during oxidative stress.
从香薄荷、肉豆蔻和香茅草中提取并分析了其精油（EO），并测定了它们的抗菌和抗氧化活性。通过气相色谱/质谱联用仪（GC/MS）对 EO 进行了鉴定，并使用火焰离子化检测器（FID）通过气相色谱对其进行了定量。通过细胞敏感性测定和扫描电子显微镜观察评估了 EO 对大肠杆菌和金黄色葡萄球菌的抗菌潜力。通过 2,2-二苯基-1-苦基肼（DPPH）法、β-胡萝卜素漂白法和测定还原力评估了抗氧化活性。香薄荷精油中的主要成分是龙脑（36.18%）、γ-松油醇（12.66%）和香芹酚（11.07%），肉豆蔻精油中的主要成分是柠檬烯（49.23%）和α-蒎烯（13.81%）。香茅草精油中的主要成分为香叶醛（59.66%）和橙花醛（38.98%）异构体。香薄荷精油对大肠杆菌具有抑菌作用，最低抑菌浓度（MIC）和最低杀菌浓度（MBC）均为 6.25 μl/ml，而肉豆蔻精油对两种细菌均具有杀菌作用；对金黄色葡萄球菌的 MIC 为 6.25 μl/ml，对大肠杆菌的 MBC 为 12.5 μl/ml。香薄荷和肉豆蔻精油在β-胡萝卜素漂白试验中对脂质底物具有显著的保护作用。总的来说，这些精油可能是对抗致病菌和保护生物分子免受氧化应激的有前途的物质。
