BIOLOGICAL ACTIVITY OF ESSENTIAL OIL OF PITANGA (Eugenia uniflora L.) LEAVES

Autores

  • Fernanda Sviech State University of Midwest, Guarapuava, PR, Brazil
  • Karlos Eduardo Pianoski State University of Midwest, CEP 85040-080, Guarapuava, PR, Brazil
  • Roberta Letícia Kruger State University of Midwest, Guarapuava, PR, Brazil
  • Valesca Kotovicz State University of Midwest, Guarapuava, PR, Brazil
  • Eduarda M. Bainy Molardi Bainy Federal University of Fronteira Sul, Laranjeiras do Sul, PR, Brazil
  • Guilherme Shigueru Barbosa Sakata State University of Midwest, Guarapuava, PR, Brazil
  • Michele Cristiane Mesomo Bombardelli UNICENTRO - State University of Midwest

DOI:

https://doi.org/10.5380/bceppa.v36i1.58308

Palavras-chave:

BRAZILIAN CHERRY, BIOACTIVE COMPOUNDS, NATURAL EXTRACTS.

Resumo

Natural extracts present antioxidant activity and can replace synthetic antioxidants. This study aimed to extract essential oil from Pitanga (Eugenia uniflora L.) leaves and evaluate its chemical composition, as well as antioxidant and antibacterial activities. The essential oil was obtained by hydrodistillation for 3 hours with a yield of 1.34 ± 0.18 %. The total antioxidant activity was evaluated by the DPPH and phosphomolybdenum methods. The oil presented an IC50 value of 100.96 µL mL‑1 and 1503.44 ± 29.48 mg α‑tocopherol mL-1 of oil. The major compounds identified by the GC-MS were germacrone (13.57%), spathulenol (7.49%), curzerene (5.31%) and α-cadinol (4.70%). The oil was also evaluated for its antimicrobial activity and was effective against Staphylococcus aureus. These results show that essential oil of pitanga leaves have good antioxidant and antimicrobial activity, being an alternative source of bioactive compounds.

Biografia do Autor

Fernanda Sviech, State University of Midwest, Guarapuava, PR, Brazil

Food engineering undergraduate student, Department of Food Engineering

Karlos Eduardo Pianoski, State University of Midwest, CEP 85040-080, Guarapuava, PR, Brazil

Chemist, Master in Chemistry, Department of Chemistry

Roberta Letícia Kruger, State University of Midwest, Guarapuava, PR, Brazil

Professor, Department of Food Engineering

Valesca Kotovicz, State University of Midwest, Guarapuava, PR, Brazil

Professor, Department of Food Engineering

Eduarda M. Bainy Molardi Bainy, Federal University of Fronteira Sul, Laranjeiras do Sul, PR, Brazil

Professor, Food Science and Technology Graduate Program

Guilherme Shigueru Barbosa Sakata, State University of Midwest, Guarapuava, PR, Brazil

Food engineering undergraduate student, Department of Food Engineering

Michele Cristiane Mesomo Bombardelli, UNICENTRO - State University of Midwest

Engenharia de Alimentos, Compostos ativos, extração, produtos naturais

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Publicado

2019-05-09

Como Citar

Sviech, F., Pianoski, K. E., Kruger, R. L., Kotovicz, V., Molardi Bainy, E. M. B., Sakata, G. S. B., & Mesomo Bombardelli, M. C. (2019). BIOLOGICAL ACTIVITY OF ESSENTIAL OIL OF PITANGA (Eugenia uniflora L.) LEAVES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 36(1). https://doi.org/10.5380/bceppa.v36i1.58308

Edição

v. 36 n. 1 (2018)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.