Estudo químico de Lippia origanoides e suas atividades biológicas

Abstract

In Brazil, there is a wide variety of vegetation, therefore, there is a need for a more in-depth study of the available species and their potential uses based on the substances present in them. In this sense, the aim of this study was to verify the chemical components and antimicrobial properties of Lippia origanoides essential oil in relation to the microorganisms Bacillus subtilis, Klebsiella pneumoniae and Escherichia coli, since Lippia varieties were historically used as remedies for the digestive and respiratory, in addition to being added to meals as a food additive to impart flavor through its leaves. The material was collected in the Campos Ferruginosos National Park, in the Carajás National Forest. The plant parts were separated into flowers and leaves, coming from both the inner region and the edges of the canga. After drying in an oven, the essential oils were extracted by hydrodistillation using Clevenger equipment. Chemical analyzes were carried out using the Gas Chromatography coupled to Mass Spectrometry (GC-MS) technique. The essential oil of Lippia origanoides was evaluated at concentrations of 10% and 1% in relation to the bacteria Bacillus subtilis, and in the bacteria Klebsiella pneumoniae and Escherichia coli, the oil was tested only at a concentration of 10%, using the dilution method in wells. Both the yield and the percentage of compounds present in essential oils showed significant variation between the plant parts and the places where they were collected. In the flowers, the main compounds found were thymol, E-caryophyllene, eucalyptol and E-nerolidol. In the leaves, carvacrol, g-terpinene, E- nerolidol, p-cymene, eucalyptol and thymol were identified. After antimicrobial analysis, Lippia origanoides essential oil demonstrated a significant inhibition halo only against the bacteria Bacillus subtilis.