Resumo

BARROS GOMES, Paulo Roberto et al. Chemical composition and biological activity of the essential oil of the fruits Pimenta dioica against formae speciales of fungus Fusarium oxysporum. Rev. colomb. cienc. quim. farm. [online]. 2020, vol.49, n.1, pp.89-100.  Epub 10-Nov-2020. ISSN 0034-7418.  https://doi.org/10.15446/rcciquifa.v49n1.87010.

We determined the chemical composition and explored the hypothesis that the essential oil of the fruits of Pimenta dioica inhibits the mycelial development of fungi Fusarium oxysporum f. sp. lycopersici, F. oxysporum f. sp. passiflorae, F. subglutinans f. sp. ananas, F. oxysporum f. sp. vasinfectum e F. oxysporum f. sp. Cubense. To do this, we extracted the oil by hydrodistillation, identified its components by gas chromatography coupled to mass spectrometry (GC-MS) and determined the fungal activity against five special forms of Fusarium species. The results showed that the oil had 76.88% of eugenol and inhibited the mycelial development of fungi up to 97.78% in an average of 7.2 days. Therefore, oil is a potential natural fungicide.

Palavras-chave : Eugenol; hydrodistillation; volatile compounds; Pimenta dioica; fungi-static activity.

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