title: Chemical composition of essential oil from ripe fruit of Schinus terebinthifolius Raddi and evaluation of its activity against wild strains of hospital origin.
abstract: The essential oil (EO) composition of ripe fruit of S. terebinthifolius Raddi was analyzed by GC-MS. The oil extraction yielded 6.54 ± 1.06% (w/w). Seventeen compounds were identified, accounting for 91.15% of the total oil, where monoterpenes constituted the main chemical class (85.81%), followed by sesquiterpenes (5.34%). The major monoterpene identified was δ-3-carene (30.37%), followed by limonene (17.44%), α-phellandrene (12.60%) and α-pinene (12.59%). Trans-caryophyllene (1.77%) was the major sesquiterpene identified. The antibacterial activity of the essential oil was evaluated against wild strains of hospital origin (Escherichia coli, Pseudomonas sp., Klebsiella oxytoca, Corynebacterium sp., Staphylococcus aureus, Enterobacter sp., Enterobacter agglomerans, Bacillus sp., Nocardia sp. and Streptococcus group D). The essential oil of the ripe fruit of S. terebinthifolius Raddi has shown to be active against all tested wild strains, with minimum inhibitory concentration ranging from 3.55 μg/mL to 56.86 μg/mL. However, it has revealed some differences in susceptibility: the general, Gram-positive species showed greater sensitivity to the action of EO, which is probably due to the lower structural complexity of their cell walls.
authors.affiliation: Departamento de Química Universidade Federal do Espírito Santo VitóriaES Brazil Departamento de Química, Universidade Federal do Espírito Santo, Vitória, ES, Brazil. ; Departamento de Farmácia Universidade Vila Velha Vila VelhaES Brazil Departamento de Farmácia, Universidade Vila Velha, Vila Velha, ES, Brazil.
authors.forename: E R
authors.initials: ER
authors.lastname: Cole
authors.affiliation: Departamento de Química Universidade Federal do Espírito Santo VitóriaES Brazil Departamento de Química, Universidade Federal do Espírito Santo, Vitória, ES, Brazil.
authors.forename: R B
authors.initials: RB
authors.lastname: dos Santos
authors.affiliation: Departamento de Química Universidade Federal do Espírito Santo VitóriaES Brazil Departamento de Química, Universidade Federal do Espírito Santo, Vitória, ES, Brazil.
authors.forename: V
authors.initials: V
authors.lastname: Lacerda Júnior
authors.affiliation: Departamento de Farmácia Universidade Vila Velha Vila VelhaES Brazil Departamento de Farmácia, Universidade Vila Velha, Vila Velha, ES, Brazil.
authors.forename: J D L
authors.initials: JD
authors.lastname: Martins
authors.affiliation: Departamento de Química Universidade Federal do Espírito Santo VitóriaES Brazil Departamento de Química, Universidade Federal do Espírito Santo, Vitória, ES, Brazil.
authors.forename: S J
authors.initials: SJ
authors.lastname: Greco
authors.affiliation: Departamento de Química Universidade Federal do Espírito Santo VitóriaES Brazil Departamento de Química, Universidade Federal do Espírito Santo, Vitória, ES, Brazil.
authors.forename: A
authors.initials: A
authors.lastname: Cunha Neto
mesh_terms: D027926:Anacardiaceae / Q000737:chemistry*; D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D001419:Bacteria / Q000145:classification / Q000187:drug effects* / Q000302:isolation & purification; D003428:Cross Infection / Q000382:microbiology; D008401:Gas Chromatography-Mass Spectrometry; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*
chemical_list: D000900:Anti-Bacterial Agents; D009822:Oils, Volatile
keywords: GC-MS; Schinus terebinthifolius Raddi; antibacterial activity; essential oil