Chemical components and bactericidal and fungicidal potential
Chemical components and bactericidal and fungicidal potential of essential oil of Pimenta dioica
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This study evaluated the chemical profile and antimicrobial activity of essential oil (AE) of P. dioica. AEs were extracted by hydrodistillation and chemically characterized by gas chromatography coupled with mass spectrometry (GC/MS). Total phenols were quantified by Folin-Ciocalteu method. For the antimicrobial assay, the disc diffusion and broth dilution method was applied to obtain the minimum inhibitory concentration and the minimum bactericidal concentration. The major component of EA was eugenol. AE showed bactericidal activity against E. coli, S. aureus, P. aeruginosa, Salmonella sp., ...
This study evaluated the chemical profile and antimicrobial activity of essential oil (AE) of P. dioica. AEs were extracted by hydrodistillation and chemically characterized by gas chromatography coupled with mass spectrometry (GC/MS). Total phenols were quantified by Folin-Ciocalteu method. For the antimicrobial assay, the disc diffusion and broth dilution method was applied to obtain the minimum inhibitory concentration and the minimum bactericidal concentration. The major component of EA was eugenol. AE showed bactericidal activity against E. coli, S. aureus, P. aeruginosa, Salmonella sp., B. cereus, P. mirabilis, K. pneumoniae, S. sonnei, C. albicans, Fusarium sp., Penicillium sp. and Aspergilus sp.
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