Chemical composition and antibacterial activity of essential oil and leaf extracts of Zanthoxylum caribaeum Lam. against serotypes of Salmonella

Composição química e atividade antibacteriana do óleo essencial e extratos vegetais das folhas de “Zanthoxylum caribaeum” Lam. frente a sorotipos de “Salmonella”

Juliete Gomes de Lara de SOUZA Adrieli Gorlin TOLEDO Camila Beatriz SANTANA Camila Vogt dos SANTOS Ana Paula MALLMANN Jéssica Patrícia Borges da SILVA Fabiana Gisele da Silva PINTO About the authors


The present study aimed to identify and quantify the components of the essential oil of Zanthoxylum caribaeum and to evaluate the antimicrobial potential of different plant extracts and the essential oil of this plant against different serotypes of Salmonella enterica, which is of greater occurrence and isolated in the western region of Paraná, Brazil. The extraction of the essential oil was performed using Clevenger apparatus and the chemical composition was determined by Gas Chromatography coupled to Mass Spectrometry (GC-MS). The extracts were obtained through different solvents (ethanol, methanol, hexane, acetone, dichloromethane, ethyl acetate and distilled water). The antibacterial activity was carried out according to the broth microdilution technique. The GC-MS analysis resulted in the identification of 15 main components, all terpenes, representing 63.88% of the total essential oil. The major compounds identified were Germacrene-D (20.77%), a-Panasinsene (14.40 %) and b-Selinene (11.68 %). The essential oil presented antibacterial activity against 5 serotypes of Salmonella enterica, with MIC and MBC ranging from 7000 to 437 μg.mL-1. While MIC and MBC from the range from 200 to 25 mg.mL-1, being effective to most serotypes of S. enterica, with the exception of the aqueous extract. The results suggest that the essential oil and leaf extracts of Z. caribaeum represent an alternative for the control of S. enterica in the poultry sector, in this way reflecting a new perspective for studies with natural products.

minimum bactericidal concentration; minimum inhibitory concentration; gas chromatography; microdilution; natural products

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