Seasonal Variation of the Chemical Composition and Antimicrobial and Cytotoxic Activities of the Essential Oils from Inga laurina (Sw.) Willd.
Fabiana B. Furtado,
Francisco J. T. de Aquino,
Evandro A. Nascimento,
Carla de M. Martins,
Sérgio A. L. de Morais,
Roberto Chang,
Luís C. S. Cunha,
Luís F. Leandro,
Carlos H. G. Martins,
Mário M. Martins,
Claudio V. da Silva,
Fabrício C. Machado,
Alberto de Oliveira
Affiliations
Fabiana B. Furtado
Laboratory of Natural Products and Chromatography, Chemistry Institute, Federal University of Uberlândia, Uberlândia, Minas Gerais 38408-144, Brazil
Francisco J. T. de Aquino
Laboratory of Natural Products and Chromatography, Chemistry Institute, Federal University of Uberlândia, Uberlândia, Minas Gerais 38408-144, Brazil
Evandro A. Nascimento
Laboratory of Natural Products and Chromatography, Chemistry Institute, Federal University of Uberlândia, Uberlândia, Minas Gerais 38408-144, Brazil
Carla de M. Martins
Federal Institute Goiano, Morrinhos, Goiás 75650-000, Brazil
Sérgio A. L. de Morais
Laboratory of Natural Products and Chromatography, Chemistry Institute, Federal University of Uberlândia, Uberlândia, Minas Gerais 38408-144, Brazil
Roberto Chang
Laboratory of Natural Products and Chromatography, Chemistry Institute, Federal University of Uberlândia, Uberlândia, Minas Gerais 38408-144, Brazil
Luís C. S. Cunha
Laboratory of Natural Products and Chromatography, Chemistry Institute, Federal University of Uberlândia, Uberlândia, Minas Gerais 38408-144, Brazil
Luís F. Leandro
Nucleus of Research in Sciences and Technology, Laboratory of Research in Applied Microbiology (LaPeMA), University of Franca, Franca, São Paulo 14404-600, Brazil
Carlos H. G. Martins
Nucleus of Research in Sciences and Technology, Laboratory of Research in Applied Microbiology (LaPeMA), University of Franca, Franca, São Paulo 14404-600, Brazil
Mário M. Martins
Laboratory of Natural Products and Chromatography, Chemistry Institute, Federal University of Uberlândia, Uberlândia, Minas Gerais 38408-144, Brazil
Claudio V. da Silva
Institute of Biomedical Sciences, Laboratory of Trypanosomatids, Federal University of Uberlândia, Uberlândia, Minas Gerais 38400-902, Brazil
Fabrício C. Machado
Institute of Biomedical Sciences, Laboratory of Trypanosomatids, Federal University of Uberlândia, Uberlândia, Minas Gerais 38400-902, Brazil
Alberto de Oliveira
Laboratory of Natural Products and Chromatography, Chemistry Institute, Federal University of Uberlândia, Uberlândia, Minas Gerais 38408-144, Brazil
The seasonal chemical composition of essential oils from Inga laurina was determined by GC/MS. In the stem bark’s essential oil extracted during the dry season, the presence of terpenoids (30.05%) stood out, and phytol (9.76%) was the major compound identified. For the stem bark oil obtained during the rainy season, in addition to terpenoids (26.63%), a large amount of fatty acids (46.84%) were identified, in particular palmitic acid (25.40%). Regarding the leaves’ essential oil obtained in the dry season, esters (42.35%) were the main components. The main ester present was (Z)-hex-3-enyl benzoate (10.15%) and the major compound of this oil was (Z)-hex-3-en-1-ol (14.23%). Terpenoids (33.84%), long-chain alkanes (27.04%) and fatty acids (21.72%) were the main components of the essential oil from leaves in the rainy season. Phytol (33.21%), nonacosane (21.95%) and palmitic acid (15.20%) were the major compounds identified. The antimicrobial activity against aerobic and anaerobic oral bacteria was evaluated by the microdilution broth method and cytotoxic activity was carried out with Vero cells. The essential oils from the rainy season showed a better inhibition of the bacterial growth with Minimal Inhibitory Concentrations (MIC) values of 25 or 50 µg·mL−1 for aerobic bacteria, and high selectivity against bacteria was observed. The large amount of fatty acids in rainy season oils may be related to the better inhibitory effects observed.
