Resumo

BARROS GOMES, Paulo Roberto et al. Chemical composition and antibacterial activity of essential oil from fruits of Pimenta dioica. Rev. colomb. cienc. quim. farm. [online]. 2020, vol.49, n.3, pp.656-674.  Epub 25-Fev-2021. ISSN 0034-7418.  https://doi.org/10.15446/rcciquifa.v49n3.91336.

In this study we describe the extraction, chemical composition, and antibacterial activity of the essential oil extracted from fruits of Pimenta dioica. For this, we extracted the oil by hydrodistillation; we identified the compounds by Gas Chromatography coupled to the Mass Spectrometer (CG/MS); we quantified the major component by vis-UV Spectrometry and Voltammetry; and we determined the antibacterial activity against Escherichia coli, Staphylococcus aureus, Proteus mirabilis, Pseudomonas aeruginosa, and Serratia odorifera, using the disk diffusion method. The results showed that the oil is composed mostly of eugenol and its quantity is approximately 78.15%, whose predominant class was that of monoterpenes. In addition, the bacteria tested with the essential oil showed inhibition halos, ranging from 11 to 21 mm. Therefore, the oil is a potential antibacterial agent.

Palavras-chave : Eugenol; hydrodistillation; volatile compounds; Pimenta dioica; bacteria.

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