Samísia Maria Fernandes Machado

Phytochemical screening, antinociceptive and anti-inflammatory effects of the essential oil of Myrcia pubiflora in mice

This report aimed to investigate the chemical composition and possible antinociceptive and anti-inflammatory effects of the essential oil from fresh leaves of Myrcia pubiflora DC., Myrtaceae (EOMP), through different experimental tests. The essential oil of M. pubiflora (EOMP) was obtained by hydrodistillation, analyzed by GC-MS, and tested at doses of 25, 50, and 100 mg/kg (i.p.) in three different tests of nociception (acetic acid-induced writhing test, formalin test, and hot plate test) and one test of inflammation (leukocyte migration to the peritoneal cavity) in order to evaluate the motor activity in mice treated with EOMP. The major component of EOMP was caryophyllene oxide (22.16%). This oil significantly reduced the number of writhes in an acetic acid test and the time spent licking the paw at the second phase of the formalin test. Furthermore, EOMP inhibited the carrageenan-induced leukocyte migration to the peritoneal cavity. However, administration of EOMP did not alter reaction time in the hot plate test, and did not affect the motor coordination test. These results indicate antinociceptive and anti-inflammatory properties of EOMP probably mediated via inhibition of inflammatory mediator synthesis or other peripheral pathway.

Volatile Constituents and Antibacterial Activity From Seeds of Bowdichia virgilioides Kunt

Abstract The essential oil from seeds of Bowdichia virgilioides Kunt (Fabaceae) growing in Brazil was obtained by hydrodistillation and analyzed by GC-FID and GC/MS. This analysis resulted in the identification of 17 components. The main constituents of the essential oil were b-elemene (6.9%), β-caryophyllene (44.1%), germacrene D (7.9%), bicyclogermacrene (6.4%) and caryophyllene oxide (8.9%). The oil was tested for its antimicrobial activity against seven bacteria using the standard gel diffusion method.

Chemical characterization of the Allium sativum and Origanum vulgare essential oils and their inhibition effect on the growth of some food pathogens

This study sought to evaluate the chemical composition of the Allium sativum and Origanum vulgare essential oils and their effect on the growth inhibition of microorganisms, such as P. aeruginosa, S. Choleraesuis, A. flavus, A. niger and P. simplicissimum, important food contaminants. The main constituents of the oregano essential oil were 4-terpineol (27.03%), γ-terpinene (20.04%), and β-cymene (6.34%), and the main constituents of the garlic essential oil were diallyl trisulfide (38, 81%), diallyl disulfide (25.23%), and methyl allyl trisulfide (12.52%). Inhibition zones were formed in in vitro tests on the bacteria S. Choleraesuis and P. aeruginosa, except for A. sativum against P. aeruginosa. The inhibition of mycelial growth caused by the oregano essential oil occurred with the concentrations of 0.10, 0.03 and 0.05 mg mL-1 for the A. flavus, A. niger and P. simplicissimum fungi, respectively. The CMI for the garlic oil began at the 0.03 mg mL-1 concentration for all species of fungi. The oils presented an inhibitory effect against the microorganisms studied and constitute an alternative for microbiological control in food.

Chemical analyses of the essential oils from leaves of Mikania glauca Mart. ex Baker

The essential oils obtained by hydrodistillation of two samples of fresh Mikania glauca leaves collected in different periods were analyzed by gas chromatography (GC) and by GC–mass spectrometry (GC–MS). Twenty compounds, representing 99% of the total oil composition, were identified and quantified in sample 1, while forty-five compounds, also representing 99% of the total oil composition, were identified in sample 2. The essential oils from the fresh leaves of both samples were rich in the terpenes. In sample 1 and 2, respectively, α-pinene (27% and 26%), β-pinene (22% and 36%), myrcene (24% and 18%), β-caryophyllene (9% and 6%) and bicyclogermacrene (8% and 4%) were the principal constituents. This demonstrated the predominance of monoterpene hydrocarbons in the essential oil of M. glauca and the influence of the collection period on the concentrations of the components.

CONSTITUENTS OF ESSENTIAL OIL AND HYDROLATE OF LEAVES OF Campomanesia viatoris LANDRUM

The chemical composition of the essential oil and hydrolates of Campomanesia viatoris Landrum were investigated by gas chromatography/mass spectrometry (GC/MS) and a GC flame ionization detector (GC-FID). The major constituents were tasmanone (70.50, essential oil; 74.73%, hydrolate), flavesone (12.77, essential oil; 12.24%, hydrolate) and agglomerone (6.79, essential oil; 10.84%, hydrolate). Tasmonone was isolated and its structure was characterized by spectrometric analysis, specifically 1D and 2D nuclear magnetic resonance (NMR) and mass spectrometry (MS). These findings supports the quimiotaxonomic relationship with Campomanesia and Eucalyptus genera.

Volatile compounds from fruits of Talisia esculenta (A. St.-Hil.) Radlk. (Sapindaceae).

Abstract The volatile compounds from fruits of Talisia esculenta harvested in northeastern Brazil, were obtained by hydrodistillation using Clevenger-type apparatus and analyzed by GC-FID and GC/MS. Nineteen compounds were identified and pyrazines were the major compounds (representing 64.8–70.4% of the oil), mainly 2,5-diethylpyrazine (64.2–69.1%). Oxygenated monoterpenes also predominated (6.6–6.8% of the oil) besides high abundance of furfural (18.0–22.8%).