Correlación entre la composición química yla actividad antibacteriana de aceites esenciales y extractos etanólicos de hojas y frutos de Schinus areira de Jujuy

CELAYA LS,; ALABRUDZINSKA M; GONZÁLEZ MA; MOLINA AC; VITURRO CI; MORENO S

Mar del Plata

Simposio; XIX Simposio Nacional Química Orgánica; 2013

Sociedad Argentina Investigación en Química Orgánica

Schinus areira L. commonly called molle and aguaribay is a tree native from South America and widely distributed in the northwestern of Argentina (Jujuy province). Significant variations in the chemical composition of their essential oils have been reported in relation to the geographic origin.1 However, correlation between the presence and content of specific compounds and the antimicrobial activity has not been deeply investigated. The aim of this work was to investigate correlations between the main components and the antibacterial activity of essential oils isolated from leaves and fruits of three S. areira plants with different qualitative chemical profile. The essential oil was obtained by distillation of dried leaves and fruits (HN°13-15 and HN°13-16 growing in Humahuaca and HN°13-12 harvested in Pinchayoc obtained in June 2013) as previously described.1 Also, the antibacterial activity of improved 70% ethanolic extracts of leaves and fruits (showing a high antioxidant activity) of these plants was tested. A microplate bioassay for quick and sensitive determination of antibacterial activity was used.2,3 S. areira essential oils showed five main components identified by GC/FID and GC/MS: limonene, α-phelandrene, β-phelandrene, sabinene and myrcene. The chemical principal component analysis allowed distinguishing three well chemotypes in fruits. The strongest antibacterial activity against Staphylococcus aureus was shown by the oil from fruits of S. areira chemotype HN°13-12 containing high amount of limonene and sabinene. This oil showed bactericide activity using 10 µL/mL. By the other hand, the HN°13-16 ethanolic extract obtained from leaves and fruits was the most active inhibiting a 100% the bacterial growth using 0.4 µg/mL. We noted a strong correlation between the antibacterial and the content of specific compounds in the oils. However, the ethanolic extracts obtained from the same specimens showed comparable antibacterial activity. In conclusion, our results showed a possible correlation of key bioactives responsible for the antimicrobial activity of S. areira at least for the essential oils studied here. Referencias: 1-     Viturro C., Bandoni A., Dellacassa E., Serafini L.A, Heriberto Elder H. Proyecto CYTED IV. 20, Edit. Universitária da PUCRS. 2010, Chapter 10. 2-    Ojeda-Sana AM, van Baren CM, Elechosa MA, Juárez MA, Moreno S. Food Control 2013, 31:189. 3-    Romano CS, Abadi K, Repetto V, Vojnov AA, Moreno S. Food Chemistry 2009, 461:115.