Chemical composition and preliminary antibacterial activity of the essential oil of the leaves ofLippia schlimii: Composición química y actividad antibacteriana preliminar del aceite esencial de las hojas de Lippia schlimii

Ciencia

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Title Chemical composition and preliminary antibacterial activity of the essential oil of the leaves ofLippia schlimii: Composición química y actividad antibacteriana preliminar del aceite esencial de las hojas de Lippia schlimii
Composición química y actividad antibacteriana preliminar del aceite esencial de las hojas de Lippia schlimii: Chemical composition and preliminary antibacterial activity of the essential oil of the leaves ofLippia schlimii
 
Creator Peña, Néstor
Ávila, Dinorah
Ortega F., José G.
 
Subject Lippia schlimii
Verbenácea
essential oil
antimicrobial activity
Lippia schlimii
Verbenácea
aceite esencial
actividad antibacteriana
 
Description The essential oil obtained by hydrodistillation of the leaves of Lippia schlimii, was analyzed by gas chromatography coupled to mass spectrometry (GC/MS). Approximately 33 compounds were identified, of which the majority were Linalool-L (2,96%), Benzeneethanol (2,77%), Terpineol-4 (2,25%), α-Guaiene (4,59%), α-Amorphene (3,39%), δ-Cadinene (5,01%), Germacreno (2,9%), α-Cadinol (2,45%), T-Cadinol (4,19%) and 1-hydroxylinalool (31,26%). The antibacterial activity of essential oil was evaluated by the agar diffusion method and minimum inhibitory concentration (MIC), against Staphylococcus aereus ATCC 25923, Enterococcus faecalisATCC 29212, Micrococcus sp, Bacillus subtilis (Gram +), Escherichia coliATCC 25922, Pseudomonas aeruginosaATCC 27853 Serratia marcescens, Proteus vulgaris, Enterobacter cloacae (Gram -). The results show that the oil inhibited the development of S. aureus, S. marcescens and Micrococcus sp., at a minimum inhibitory concentration (MIC) of 300 μg/ml and B. subtillis 200 μg/ml
El aceite esencial obtenido por hidrodestilación de las partes aéreas de Lippia schlimii se analizó por Cromatografía de gases acoplada a espectrometría de masas (CG/EM). Se identificaron aproximadamente 33 componentes, de los cuales los mayoritarios fueron: Linalool-L (2,96%), Benzeneethanol (2,77%), Terpineol-4 (2,25%), α-Guaieno (4,59%), α-Amorfeno (3,39%), δ-Cadineno (5,01%), Germacreno (2,9%), α-Cadinol (2,45%), T-Cadinol (4,19%) y 1-hidroxilinalool (31,26%). Se evaluó la actividad antibacteriana del aceite esencial por el método de difusión en agar con pozos, y de la concentración mínima inhibitoria (CMI) frente a Staphylococcus aereusATCC 25923, Enterococcus faecalisATCC 29212, Micrococcus sp, Bacillus subtilis(Gram +), Escherichia coliATCC 25922, Pseudomona aeruginosaATCC 27853, Serratia marcescens, Proteus vulgaris y Enterobacter cloacae (Gram -). Los resultados muestran que el aceite inhibió el desarrollo de S. aureus, Serratia marcescens y Micrococcus sp, a una concentración mínima inhibitoria (CMI) de 300 μg/ml, y de B. subtillis de 200 μg/ml.
 
Publisher Facultad Experimental de Ciencias de la Universidad del Zulia
 
Date 2021-05-24
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
text/html
 
Identifier http://produccioncientificaluz.org/index.php/ciencia/article/view/35984
 
Source Ciencia; Vol. 25 Núm. 3-4 (2017): Julio-Diciembre; 113-119
1315-2076
 
Language spa
 
Relation http://produccioncientificaluz.org/index.php/ciencia/article/view/35984/38383
http://produccioncientificaluz.org/index.php/ciencia/article/view/35984/38384
 

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