Resumo

UGALDE, Mariane L et al. Bacterial and Antioxidant Activity of Commertial Essential Oils of Rosemary, Clove, Oregano and Sage. Rev. cienc. tecnol. [online]. 2016, n.25, pp.54-61. ISSN 1851-7587.

This study aimed to compare the chemical composition and in vitro antibacterial and antioxidant activity of commercial essential oils of rosemary, clove, oregano, sage and binary combination of clove and oregano. Eugenol (89.58%) for clove, carvacrol (60.71%) for oregano, bornyl acetate (39.64%) for rosemary, linalool (39.26%) for sage and eugenol (56.42%) for binary combination were identified as the main components . In evaluation of antibacterial activity, the oregano showed the highest inhibition zones and the smallest minimum inhibitory concentration. The binary combination with IC50 of 6.40 μg/mL, followed by clove with IC50 of 11.79 μg/mL had excellent antioxidant potential.

Palavras-chave : Carvacrol; Commercial essential oils; Eugenol; Antibacterial activity; Antioxidantactivity.

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