Resumo

INGAROCA, Sharon; CASTRO, Américo  e  RAMOS, Norma. Chemical Composition, Antioxidant Activity and Fungistatic Effect Against Candida albicans of the Essential Oil of Piper aduncum L. "Matico". Rev. Soc. Quím. Perú [online]. 2019, vol.85, n.2, pp.268-279. ISSN 1810-634X.

The essential oil was obtained from leaves of Piper aduncum L. "matico" from in Department of Loreto by steam distillation with a yield of 1.1% v/w. The chemical composition has determined by chromatography/mass spectrometry (GC/MS). Thirty-five chemical components were identified, of which eight represent 76,53 % of the total area. The main volatile compounds are phenylpropanoids (1, 2, 4-trimethoxy-5- (1-propenyl) -benzene (39,32%) and methyleugenol (12,85%)), sesquiterpenoid hydrocarbons (germacrene D (7,52%), bicyclogermacrene (5,88%), β-caryophyllene (2,82%) and δ-cadinene (2,81%)), a monoterpenoid hydrocarbon (β-ocimene (2,34%)) and an oxygenated monoterpenoid (4,7,7-trimethylbicyclo [2.2.1] heptan-3-one (2,99%)). The antioxidant activity was evaluated by DPPH and ABTS+ radical scavenging methods. The antioxidant capacity equivalent to Trolox (TEAC-DPPH) (TEAC-ABTS) was 1.839 and 17.79 μg Trolox/mg of the essential oil, respectively. The fungistatic effect was evaluated by colorimetric broth microdilution method, showing activity with a MIC of 1.24 mg/ mL. The results show that although the antioxidant activity and the fungistatic effect of the essential oil of Piper aduncum L. were limited, however, the high content of phenylpropanoids makes it a promising candidate for future research

Palavras-chave : Piper aduncum L; antioxidant; fungistatic; Candida albicans.

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