African Journal of Biotechnology

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Chemical composition, antibacterial and antioxidant activities of the essential oil from Vismia guianensis fruits

Raquel G Silvestre, Marcilio M de Moraes, Antonio C S Lins, Maria T Ralph, José V Lima-Filho, Celso A Camara, Tania M S Silva


In recent decades, the essential oils of plants have drawn great interest as sources of natural products. Essential oil from the fruits of Vismia guianensis was tested for its chemical constituents and antimicrobial and antioxidant activities. Gas chromatography/mass spectrometry (GC-MS) analysis of the essential oil revealed the presence of 38 sesquiterpenoids. The major components were β-caryophyllene (25.8%), α-copaene (13.1%), and δ-cadinene (11.6%). Antimicrobial activities were measured against six species of Gram negative and seven species of Gram positive bacteria and showed antibacterial activity against the human pathogenic Gram-positive bacteria Staphylococcus lentus with minimum inhibitory concentration (MIC) values of 78 μg/ml. The antioxidant activity of the essential oil was evaluated using the beta carotene/linoleic acid assay and showed antioxidant activity.

Key words: Vismia guianensis, chemical composition, antibacterial, antioxidant, fruits, essential oil.
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