Morocho Vladimir, Eras Odalis, Rojas Teresa, Jiménez Britany, Roa María Fernanda, Cartuche Luis
Departamento de Química, Universidad Técnica Particular de Loja (UTPL), Calle París s/n y Praga, Loja 110107, Ecuador.
Carrera de Bioquímica y Farmacia, Universidad Técnica Particular de Loja (UTPL), Calle París s/n y Praga, Loja 110107, Ecuador.
Antibiotics (Basel). 2025 Feb 21;14(3):216. doi: 10.3390/antibiotics14030216.
: In this study, the chemical composition and biological activities of the essential oils extracted from the leaves and fruits of were analyzed. : The essential oils were obtained through hydrodistillation using a Clevenger-type apparatus. Chemical composition was determined by gas chromatography coupled with mass spectrometry (GC-MS) and gas chromatography with a flame ionization detector (GC-FID). The antimicrobial activity was evaluated against four Gram-positive bacteria, three Gram-negative bacteria, and two fungi using the broth microdilution method. Antioxidant activity was assessed using the ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assays. Additionally, the acetylcholinesterase inhibitory effect of the essential oils was measured by a spectrophotometric method. : A total of 23 compounds were identified in the essential oil from the fruits, while 47 compounds were found in the essential oil from the leaves. The major constituents of the fruit essential oil were α-thujone (39.85%), β-thujone (25.04%), sabinene (10.71%), and terpinen-4-ol (4.38%), whereas the main compounds in the leaf essential oil were germacrene D (21.75%), nerolidol (E) (12.39%), and pentadecanal (7.14%). The essential oil from the fruits exhibited antifungal activity against (ATCC 6275), with a minimum inhibitory concentration (MIC) of 1000 μg/mL. Both the fruit and leaf essential oils showed moderate antioxidant activity in the ABTS assay, with SC values of 274.14 ± 1.06 μg/mL and 2798.85 ± 15.69 μg/mL, respectively. Furthermore, the fruit essential oil demonstrated considerable acetylcholinesterase inhibitory activity with an IC value of 65.46 ± 1.01 μg/mL, while the leaf essential oil exhibited an IC value of 158.2 ± 1.02 μg/mL.
在本研究中，对从[植物名称]的叶子和果实中提取的精油的化学成分和生物活性进行了分析。精油通过使用克利夫兰型装置进行水蒸馏获得。化学成分通过气相色谱-质谱联用（GC-MS）和带有火焰离子化检测器的气相色谱（GC-FID）来测定。使用肉汤微量稀释法评估了对四种革兰氏阳性菌、三种革兰氏阴性菌和两种真菌的抗菌活性。使用ABTS（2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸）和DPPH（2,2-二苯基-1-苦基肼）自由基清除试验评估抗氧化活性。此外，通过分光光度法测量了精油对乙酰胆碱酯酶的抑制作用。果实精油中共鉴定出23种化合物，而叶精油中发现了47种化合物。果实精油的主要成分是α-侧柏酮（39.85%）、β-侧柏酮（25.04%）、桧烯（10.71%）和萜品-4-醇（4.38%），而叶精油中的主要化合物是杜松烯D（21.75%）、反式橙花叔醇（12.39%）和十五醛（7.14%）。果实精油对[真菌名称]（ATCC 6275）表现出抗真菌活性，最低抑菌浓度（MIC）为1000μg/mL。果实和叶精油在ABTS试验中均表现出中等抗氧化活性，SC值分别为274.14±1.06μg/mL和2798.85±15.69μg/mL。此外，果实精油表现出相当强的乙酰胆碱酯酶抑制活性，IC值为65.46±1.01μg/mL，而叶精油的IC值为158.2±1.02μg/mL。
