Chemical composition, antimicrobial and antifungal activity of Lippia Thymoide essential oil in oral pathogens

Aim: This study evaluated the chemical composition of Lippia thymoides (Lt) essential oil and its antimicrobial activity against fungal strains of Candida albicans (Ca) and Gram-negative bacteria Prevotella intermedia (Pi) and Fusobacterium nucleatum (Fn). Methods: Lt essential oil was obtained by hydrodistillation apparatus with a modified Clevenger extension. The chemical analysis was analyzed by gas phase chromatography and mass spectrometry on Shimadzu QP 2010 plus. Sample sensitivity evaluation was performed by ABHb-inoculum and culture plates were developed with triphenyltetrazolium chloride, also Fn and Pi samples analysis were in anaerobic environment and Ca sample analysis was performed in aerobic environment. The minimum inhibitory concentration (CIM) was determinated by microdilution in eppendorfs tubes. Results: The chemical analysis showed that Thymol (59,91%) is the main compound found in Lt essential oil, also other antifungal and antimicrobial agents were present γ-terpinene (8.16%), p-cymene (7.29%) and ß-caryophyllene (4.49%), Thymol is a central ingredient of many medicinal plants and has a potent fungicidal, bactericidal and antioxidant activity, it has been previously shown to have anti-inflammatory activity against Periodontal Disease (PD) cause can reduces prostanoids, interleukins, leukotrienes levels in periodontium. CIM result Pi was 6.5 µg/mL, Fn was 1.5 µg/mL and Ca was 0.19 µg/mL. Conclusion: The antimicrobial activity of L. thymoides, through the compound Thymol, has been shown promising potential against gram-negative periodontopathogenic bacteria and fungi whose therapeutic arsenal is still very restricted

Quality parameters and thermogravimetric and oxidative profile of Muruci oil ( Byrsonima crassifolia L.) obtained by supercritical CO2

Abstract These researches aimed determine the quality parameters, the nutritional profile, and the thermogravimetric and oxidative behavior of Muruci (Byrsonima crassifolia L .) oil obtained by supercritical CO2 extraction. The results showed an average oil yield of 5.50%. The acidity and peroxide values show good quality and conservation standards, according to the Brazilian legislation. The fatty acid profile indicates a predominance of unsaturated fatty acids with levels above 60%, highlighting the presence of fatty acids omega-6 and omega-9. The thermogravimetric curves showed oil stability at temperatures around 200 °C and exothermic peaks characteristic of mass loss close to 250 °C. The data of oxidative induction time determined by the Rancimat method showed thermal oxidative stability of 20.85 h for the oil obtained. The Fourier transform infrared (FTIR) spectroscopic profile evidenced chemical compounds with predominantly unsaturated structures, confirming its fatty acid profile. Based on the results of the oil analysis, it is possible to recognize the potential of this species in terms of nutritional, functional, and thermo-oxidative stability aspects.