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The Seasonal Variation of the Chemical Composition of Essential Oils from Porcelia macrocarpa R.E. Fries (Annonaceae) and Their Antimicrobial Activity

This study investigates the impact of seasonal variation on the chemical composition of essential oils from the leaves of Porcelia macrocarpa (Annonaceae) obtained over the course of one year (January–December 2011) and the chemical composition of the essential oils obtained from the ripe fruits of...

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Autores principales: da Silva, Erica Biolcati P., Soares, Marisi G., Mariane, Bruna, Vallim, Marcelo A., Pascon, Renata C., Sartorelli, Patricia, Lago, João Henrique G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269654/
https://www.ncbi.nlm.nih.gov/pubmed/24189296
http://dx.doi.org/10.3390/molecules181113574
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author da Silva, Erica Biolcati P.
Soares, Marisi G.
Mariane, Bruna
Vallim, Marcelo A.
Pascon, Renata C.
Sartorelli, Patricia
Lago, João Henrique G.
author_facet da Silva, Erica Biolcati P.
Soares, Marisi G.
Mariane, Bruna
Vallim, Marcelo A.
Pascon, Renata C.
Sartorelli, Patricia
Lago, João Henrique G.
author_sort da Silva, Erica Biolcati P.
collection PubMed
description This study investigates the impact of seasonal variation on the chemical composition of essential oils from the leaves of Porcelia macrocarpa (Annonaceae) obtained over the course of one year (January–December 2011) and the chemical composition of the essential oils obtained from the ripe fruits of the same plant. Furthermore, the essential oils of the leaves were investigated with respect to their antimicrobial activity. The essential oils of the leaves contain a mixture of monoterpenes, one diterpene and several sesquiterpenes. The main components were identified as the sesquiterpenes germacrene D (29%–50%) and bicyclogermacrene (24%–37%). No significant variation was observed for the composition of the essential oil of the leaves over the course ofthe year, except for the month of November, when the ripe fruit were collected. In this month, substantially decreased concentrations of germacrene D (28.8 ± 0.8%) and bicyclogermacrene (23.9 ± 0.6%) were measured and the emergence of spathulenol (10.4 ± 0.2%) was observed. The essential oils extracted from the ripe fruit revealed the presence of a variety of monoterpenes, sesquiterpenes and hydrocarbons. The main constituents of these oils were neryl (8.8 ± 0.2%) and geranyl (27.3 ± 0.7%) formates, γ-muurolene (10.3 ± 0.9%) and dendrolasin (8.23 ± 0.06%). The antimicrobial activity of the essential oil obtained from the leaves of P. macrocarpa towards a range of bacterial and yeast strains was examined. In order to determine the minimum inhibitory concentration (MIC) of essential oils obtained from the January collection of the leaves, broth microdilution assays were carried out, which showed a significant antimicrobial activity towards Cryptococcus neoformans serotypes A and D as well as C. gattii serotypes B and C.
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spelling pubmed-62696542018-12-20 The Seasonal Variation of the Chemical Composition of Essential Oils from Porcelia macrocarpa R.E. Fries (Annonaceae) and Their Antimicrobial Activity da Silva, Erica Biolcati P. Soares, Marisi G. Mariane, Bruna Vallim, Marcelo A. Pascon, Renata C. Sartorelli, Patricia Lago, João Henrique G. Molecules Article This study investigates the impact of seasonal variation on the chemical composition of essential oils from the leaves of Porcelia macrocarpa (Annonaceae) obtained over the course of one year (January–December 2011) and the chemical composition of the essential oils obtained from the ripe fruits of the same plant. Furthermore, the essential oils of the leaves were investigated with respect to their antimicrobial activity. The essential oils of the leaves contain a mixture of monoterpenes, one diterpene and several sesquiterpenes. The main components were identified as the sesquiterpenes germacrene D (29%–50%) and bicyclogermacrene (24%–37%). No significant variation was observed for the composition of the essential oil of the leaves over the course ofthe year, except for the month of November, when the ripe fruit were collected. In this month, substantially decreased concentrations of germacrene D (28.8 ± 0.8%) and bicyclogermacrene (23.9 ± 0.6%) were measured and the emergence of spathulenol (10.4 ± 0.2%) was observed. The essential oils extracted from the ripe fruit revealed the presence of a variety of monoterpenes, sesquiterpenes and hydrocarbons. The main constituents of these oils were neryl (8.8 ± 0.2%) and geranyl (27.3 ± 0.7%) formates, γ-muurolene (10.3 ± 0.9%) and dendrolasin (8.23 ± 0.06%). The antimicrobial activity of the essential oil obtained from the leaves of P. macrocarpa towards a range of bacterial and yeast strains was examined. In order to determine the minimum inhibitory concentration (MIC) of essential oils obtained from the January collection of the leaves, broth microdilution assays were carried out, which showed a significant antimicrobial activity towards Cryptococcus neoformans serotypes A and D as well as C. gattii serotypes B and C. MDPI 2013-11-01 /pmc/articles/PMC6269654/ /pubmed/24189296 http://dx.doi.org/10.3390/molecules181113574 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
da Silva, Erica Biolcati P.
Soares, Marisi G.
Mariane, Bruna
Vallim, Marcelo A.
Pascon, Renata C.
Sartorelli, Patricia
Lago, João Henrique G.
The Seasonal Variation of the Chemical Composition of Essential Oils from Porcelia macrocarpa R.E. Fries (Annonaceae) and Their Antimicrobial Activity
title The Seasonal Variation of the Chemical Composition of Essential Oils from Porcelia macrocarpa R.E. Fries (Annonaceae) and Their Antimicrobial Activity
title_full The Seasonal Variation of the Chemical Composition of Essential Oils from Porcelia macrocarpa R.E. Fries (Annonaceae) and Their Antimicrobial Activity
title_fullStr The Seasonal Variation of the Chemical Composition of Essential Oils from Porcelia macrocarpa R.E. Fries (Annonaceae) and Their Antimicrobial Activity
title_full_unstemmed The Seasonal Variation of the Chemical Composition of Essential Oils from Porcelia macrocarpa R.E. Fries (Annonaceae) and Their Antimicrobial Activity
title_short The Seasonal Variation of the Chemical Composition of Essential Oils from Porcelia macrocarpa R.E. Fries (Annonaceae) and Their Antimicrobial Activity
title_sort seasonal variation of the chemical composition of essential oils from porcelia macrocarpa r.e. fries (annonaceae) and their antimicrobial activity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269654/
https://www.ncbi.nlm.nih.gov/pubmed/24189296
http://dx.doi.org/10.3390/molecules181113574
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