Antibacterial activity of leaf and fruit essential oils of Schinus areira L. from northwestern Argentina

LILIANA SOLEDAD CELAYA; LUIS RODRIGUEZ SILVA; CARMEN INES VITURRO

Porto

Congreso; 7th Meeting of Young Researchers of University of Porto IJUP 2014; 2014

The aims of this work was to investigate by in vitro assays, the antibacterial activity of essential oils (EO) of leaves and fruit of S. areira growing in Jujuy (Argentina) against Gram-positive and Gram-negative bacteria. For this purpose, EO was obtained by distillation of dried plant material of HN1314 harvested in Huacalera and HN1312 harvested in Pinchayoc; their chemical composition was characterized by gas chromatography GC/FID-MS. Minimum inhibitory concentration (MIC) was determined by serial broth microdilution method and minimum lethal concentration (MLC) after incubation of the contents from all wells showing no visible growth in MHA. The highest variation of percentages of mayor component was found in fruits: for HN1314, the principal terpenoids was β-felandreno, limoneno and α-felandreno; for HN1312: limoneno, mirceno and sabineno. Results showed that EO isolated from leaves and fruits have high bacteriostatic effect on S. aureus, M. luteus and B. cereus (from 3.91 to 15.53 µL/mL), being the minor bactericidal effect found against the last one (spore-forming strain). On the other hand, high concentration of EO (31.25 ? 62.50 µL/mL) was needed to have bacteriostatic effect on E. coli, S. typhi and P. aeruginosa; and higher to 62.50 µL/mL, was needed to have bactericidal effect on this Gram-negative bacterias. S. areira oil was able to inhibit the bacterial growth of the Gram-positive and Gram-negative tested strains. The MIC obtained for leaves and fruits were from 3.2 μL/mL to 62.50 μL/mL varying whit the strain and chemical profile of tested oil. Our findings demonstrated the potential use of these oils for inhibit different bacterial growth.