Please use this identifier to cite or link to this item: http://hdl.handle.net/10174/7653

Title: ANTIOXIDANT, ANTIMICROBIAL AND TOXICOLOGICAL PROPERTIES OF SCHINUS MOLLE L. ESSENTIAL OILS
Authors: Martins, M. Rosário
Alcobia, Diana
Arantes, Silvia
Candeias, Fátima
Tinoco, M. Teresa
Cruz-Morais, Júlio
Editors: Figueiredo, A. C.
Barroso, J. C.
Pedro, L. P.
Keywords: S. molle
essential oils
antioxidant activity
antimicrobial activity
brine shrimp mortality test
Issue Date: Sep-2012
Publisher: Centro de Biotecnologia Vegetal - Fundação da Faculdade de Ciências de Lisboa
Citation: Martins MR, Alcobia, D. Arantes S, Candeias M F, Tinoco, M T, Cruz-Morais J (2012). Antioxidant, antimicrobial and toxicological properties of Schinus molle L. essential oils. Proceedings of 43rd International Symposium on Essential Oils (ISEO2012), Faculdade de Ciências, Universidade de Lisboa, pp.159. ISBN: 978-989-20-3188-0.
Abstract: Schinus molle L. is commonly known as pink pepper or American pepper, of Anacardiaceae family, from subtropical regions of South America, introduced and naturalized in South Europe, including Portugal. In folk medicine, plant extracts and essential oil has related as having antibacterial, antiviral, antifungal, anti-inflammatory, antitumoral, antispasmodic, analgesic and antidepressive properties. The aim of present study was to evaluate the chemical composition and biological activities of essential oil extracted from leaves and fruits of S. molle. For this purpose, the essential oils were analyzed by gas chromatography (GC/FID) and antioxidant properties were evaluated by the free radical DPPH and by system β-carotene/linoleic acid methods. The antimicrobial activities were screened against pathogenic bacteria and fungi and food spoiling fungi by the disc diffusion assay and minimal inhibitory concentration (MIC) was determined for sensitive strains. Toxicity of essential oils were carried out by the brine shrimp mortality test (EC50) and acute lethal dose (DL50) determination after oral administration in Swiss mice The major components in leaf essential oil were α-phellandrene, β-phellandrene and limonene, while myrcene, α-phellandrene and 1,8-cineole are the main components in the fruit essential oil. The essential oils of leaf and fruit of S. molle showed antioxidant activity through the two mechanisms: the ability to capture free radicals and protection of lipid peroxidation. These oils exhibited also a broad microbial activity spectrum, against pathogenic bacteria Gram-positive and Gram-negative and Candida spp. The fruit essential oil showed high cytotoxicity against Artemia salina. Essential oils of leaves and fruits of S. molle showed significant antioxidant and microbial properties, so the studies continue to clarify more in deep its toxicity, including hepatotoxicity and nephrotoxicity, and to evaluate its medicinal or nutraceutical potential.
URI: http://hdl.handle.net/10174/7653
ISBN: 978-989-20-3188-0
Type: article
Appears in Collections:QUI - Artigos em Livros de Actas/Proceedings
ICAAM - Artigos em Livros de Actas/Proceedings

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