Chemical composition and antimicrobial activity of the essential oil of Hyptis pectinata (l.) Poit
| Autor: | Arie Fitzgerald Blank, José Antonio Barreto Alves, M. J. C. Costa, Rita de Cássia Trindade, Péricles Barreto Alves, Dângelly Lins Figuerôa Martins de Mélo, Maria da Paz F. do Nascimento, Maria de Fátima Arrigoni-Blank, Paula F. C. Nascimento, Patrícia Oliveira Santos, Antonio M. Barbosa Jr |
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| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
Chromatography
antimicrobial activity biology Chemistry Hyptis Microorganism General Chemistry biology.organism_classification Antimicrobial Thin-layer chromatography essential oil law.invention lcsh:Chemistry Minimum inhibitory concentration Óleos essenciais lcsh:QD1-999 law Atividade antimicrobiana Hyptis pectinata Chemical composition Essential oil Bacteria |
| Zdroj: | Química Nova, Vol 31, Iss 7, Pp 1648-1652 (2008) Repositório Institucional da UFS Universidade Federal de Sergipe (UFS) instacron:UFS Química Nova, Volume: 31, Issue: 7, Pages: 1648-1652, Published: 2008 Química Nova v.31 n.7 2008 Química Nova Sociedade Brasileira de Química (SBQ) instacron:SBQ |
| ISSN: | 1678-7064 0100-4042 |
| Popis: | Essential oil was extracted from leaves of Hyptis pectinata using hydrodistillation, and its composition determined using GC-FID and GC-MS. Chemical analysis showed that there was a predominance of sesquiterpenes, of which β-caryophyllene (18.34%), caryophyllene oxide (18.00%) and calamusenone (24.68%) were measured for the first time in the genus Hyptis. Twenty-one compounds were identified, and calamusenone was isolated using preparative thin layer chromatography with a silica gel plate (60 PF254). The minimal inhibitory concentration (MIC) and minimal microbicidal concentration (MMC) were determined for various pathogenic microorganisms. H. pectinata oil was most effective against Gram (+) bacteria and yeasts. |
| Databáze: | OpenAIRE |
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