Química Nova (Jan 2008)

Chemical composition and antimicrobial activity of the essential oil of Hyptis pectinata (l.) Poit.

  • Patrícia O. Santos,
  • Marcilene de J. C. Costa,
  • José A. B. Alves,
  • Paula F. C. Nascimento,
  • Dângelly L. F. M. de Melo,
  • Antônio M. Barbosa Jr.,
  • Rita de C. Trindade,
  • Arie F. Blank,
  • Maria F. Arrigoni-Blank,
  • Péricles B. Alves,
  • Maria da Paz F. do Nascimento

DOI
https://doi.org/10.1590/S0100-40422008000700009
Journal volume & issue
Vol. 31, no. 7
pp. 1648 – 1652

Abstract

Read online

Essential oil was extracted from leaves of Hyptis pectinata using hydrodistillation, and its composition determined using GC-FID and GC-MS. Chemical analysis showed that there was a predominance of sesquiterpenes, of which β-caryophyllene (18.34%), caryophyllene oxide (18.00%) and calamusenone (24.68%) were measured for the first time in the genus Hyptis. Twenty-one compounds were identified, and calamusenone was isolated using preparative thin layer chromatography with a silica gel plate (60 PF254). The minimal inhibitory concentration (MIC) and minimal microbicidal concentration (MMC) were determined for various pathogenic microorganisms. H. pectinata oil was most effective against Gram (+) bacteria and yeasts.

Keywords