Resumen

EVERTON, Gustavo O. et al. Chemical constituents and bactericidal and fungicide potential of the essential oil of Pimentadioica Lindl against pathogenic microorganisms. Rev. cienc. tecnol. [online]. 2021, n.36, pp.91-100. ISSN 1851-7587.  http://dx.doi.org/10.36995/j.recyt.2021.36.010.

This study evaluated the chemical profile and antimicrobial activity of essential oil (EO) ofP. dioica. The EOs were extracted by hydrodistillation and chemically characterized by gas chromatography coupled to mass spectrometry (GC/MS). The total phenolics were quantified by the FolinCiocalteu method. For the antimicrobial assay, the Disc Diffusion and Broth Dilution method were applied to obtain the minimum inhibitory concentration and minimum bactericidal concentration. The main constituent of the EO was eugenol. The EO showed bactericidal activity against E. coli,S. aureus, P. aeruginosa, Salmonella sp., B. cereus, P. mirabilis, K. pneumoniae, S. sonnei, C. albicans, Fusarium sp., Penicillium sp.andAspergilus sp.The results obtained are encouraged by the potential use of the EO studied in the control and combat of pathogenic microorganisms.

Palabras clave : Antimicrobial; Essential oil; Pimenta.