Chemical composition of essential oils from the leaves of Curcuma longa and Bixa orellana and antimicrobial activity in Pseudomonas aeruginosa and Listeria monocytogenes
DOI:
https://doi.org/10.70151/10fjm831Keywords:
Annatto, Inhibition, Microorganisms, TurmericAbstract
The objective of this work was to identify the chemical constituents of the essential oils of dry leaves of turmeric and annatto, to verify their bactericidal action, determining the MIC on each bacterium and to evaluate the action mechanism on the planktonic cells through TEM. It can be observed that the yield of the oils was 2.78 and 0.21%, and moisture of the dry turmeric and annatto leaves was 13% and 10.6%, respectively. In the essential oil of the turmeric leaves were the majority components: α-phellandrene, terpinolene and 1,8-cineol, while in the essential oil of the annatto leaf, were α- humulene, E-nerolidol and spathulenol. The MIC of the essential oils was 0.5%, and the essential oils, when in synergism at the concentration of 5%, presented the largest inhibition halo for Pseudomonas aeruginosa (14.67 mm).
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