Seasonal variation of essential oil of germplasm of Lippia origanoidesKunth. (Verbenaceae) / Variación estacional de aceite esencial de germoplasma de Lippia origanoidesKunth. (Verbenaceae)

The biological activities attributed to Lippia origanoides Kunth. vary according to the chemical composition of its essential oil, which can be related to weather factors. The aim of this research was the seasonal study of the essential oil chemical composition taken from L. origanoides accessions maintained in germplasm bank in vivo. The essential oil was extracted by hydrodistillation in Clevenger apparatus and identification of the components was done by GC-MS. We have identified 15 compounds of which carvacrol, p-cymene, thymol and methyl-ether-thymol were majority throughout the year for most accessions. In three accessions showed fluctuations in the production of the major compound during the year like the α-pinene, limonene and borneol. The essential oil showed variation in chemical composition throughout the year, the major compound in most of the accessions during the year is carvacrol. In some accessions, there are alterations of the majority component.

Las actividades biológicas atribuidas a Lippia origanoides Kunth. varían según la composición química de su aceite esencial, lo que puede estar relacionado con factores climáticos. El objetivo de esta investigación fue el estudio estacional de la composición química del aceite esencial extraído de accesiones de L. origanoides mantenidas en banco de germoplasma in vivo. El aceite esencial se extrajo mediante hidrodestilación en un aparato Clevenger y la identificación de los componentes se realizó mediante GC-MS. Hemos identificado 15 compuestos de los cuales carvacrol, p-cimeno, timol y metil-éter-timol fueron mayoritarios durante todo el año para la mayoría de las accesiones. En tres accesiones se observaron fluctuaciones en la producción del compuesto principal durante el año como el α-pineno, limoneno y borneol. El aceite esencial mostró variación en la composición química a lo largo del año, el compuesto principal en la mayoría de las accesiones durante el año es el carvacrol. En algunas accesiones, hay alteraciones del componente mayoritario.

Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria / Atividade antioxidante do óleo essencial de plantas condimentares e efeito sobre culturas lácticas e bactérias patogênicas

ABSTRACT: Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on the chromatographic analysis results, the essential oils shown to be composed of eugenol (79.41%) which was the prevalent compound in S. aromaticum, geranial (31.89%), neral (24.52%) and β-myrcene (25.37%) in C. citratus, as well as of geranial (33.80%) and neral (25.63%) in L. alba. The observed antibacterial activity confirmed the dose-dependent effect of these three oils on all the assessed bacteria; there was halo inhibition at concentration 20μL mL-1. The essential oil of S. aromaticum presented better antioxidant activity, with IC50 equal to 5.76μg mL-1 and antioxidant activity index of 6.94, and it was considered strong (AAI>2.0) in comparison to the other evaluated oils. This essential oil also presented excellent antioxidant activity at concentrations lower than the one required to inhibit lactic cultures. Based in this outcome, the essential oil from S. aromaticum can be used as preservative agent in processed food whose formulation presents lactic cultures.

RESUMO: A atividade conservante e antioxidante de óleos essenciais são importantes ferramentas para uso na indústria de alimentos e pesquisas são estimuladas na atualidade. O objetivo deste trabalho foi avaliar as propriedades antioxidantes e a atividade antimicrobiana de óleos essenciais de Syzygium aromaticum, Cymbopogon citratuse Lippia alba (LA) contra bactérias lácticas e patogênicas com importância em doenças transmitidas por alimentos. A atividade antibacteriana dos óleos foi avaliada por testes de disco-difusão e macrodiluição em caldo, utilizando-se cultura láctica mista de Lactobacillus delbrueckii subsp. bulgaricus e Streptococcus thermophilus (YF-L903), e Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017). Os compostos dos óleos essenciais foram identificados por cromatografia, mostrando eugenol (79,41%) como composto predominante em S. aromaticum, geranial (31,89%), neral (24,52%) e β-mirceno (25,37%) em C. citratus, e o geranial (33,80%) e neral (25,63%) em L. alba. A atividade antibacteriana confirmou o efeito dose-dependente dos três óleos para todas as bactérias avaliadas, apresentando halos de inibição a partir da concentração de 20μL mL-1. O óleo essencial de S. aromaticum apresentou melhor atividade antioxidante, com IC 50 IC50 (at concentration capable of generating 50% inhibition) igual a 5.76μg mL-1 e índice de atividade antioxidante (AAI) de 6,94, considerado forte (AAI>2,0) em relação aos demais óleos avaliados. O óleo essencial de S. aromaticum apresentou excelente atividade antioxidante em menor concentração que anecessário para inibir a cultura láctica, indicando que este óleo pode ser usado como conservante em alimentos processados contendo culturas lácticas.