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Chemical composition and biological evaluation of tea tree (Melaleuca alternifolia L.) leaves essential oils
Composición química y evaluación biológica de los aceites esenciales de las hojas del árbol del té (Melaleuca alternifolia L.)
DOI:
https://doi.org/10.15446/rfnam.v77n2.109468Keywords:
Antioxidant capacity, Antibacterial activity, Essential oils, Herbs, GC-MS (en)Capacidad antioxidante, Actividad antibacteriana, Aceites esenciales, Hierbas, GC-MS (es)
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Melaleuca alternifolia L. essential oils (MaEO), extracted through steam, distillation of its leaves, offer a multitude of benefits. The aim of the study was to determine the physicochemical and biological properties, such as relative density, absolute density, acid value, saponification value, ester value, freezing point, fragrance retention, antioxidant and antibacterial activity of MaEO. Gas chromatography mass spectrometry (GC-MS) analysis was used to analyze the chemical composition of essential oils (EO), and the obtained results displayed those 45 compounds were identified and quantified; among them, the main component was Terpinen-4-ol (44.55%). In addition, the antioxidant capacity (AC) was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay with the half maximal inhibitory concentration (IC50) of 360 mg mL-1. Moreover, MaEO also had excellent antibacterial activity (AA) against certain types of bacteria, using the paper disc diffusion method for antibiotic susceptibility testing. The diameter of the inhibitory zones were 12.33, 14, 15.67, and 24.33 mm for Bacillus cereus (ATCC 11778), Staphylococcus aureus (ATCC 25923), Salmonella enterica (ATCC 13076), and Escherichia coli (ATCC 25922), respectively.
Los aceites esenciales de Melaleuca alternifolia L. (MaEO), extraídos mediante destilación al vapor de sus hojas, ofrecen múltiples beneficios. El objetivo del estudio fue determinar las propiedades fisicoquímicas y biológicas, como la densidad relativa, la densidad absoluta, el índice de acidez, el índice de saponificación, el índice de éster, el punto de congelación, la retención de fragancia, la actividad antioxidante y antibacteriana del MaEO. Se utilizó análisis de cromatografía de gases espectrometría de masas (GC MS) para analizar la composición química de los aceites esenciales (AE), y los resultados obtenidos mostraron que se identificaron y cuantificaron 45 compuestos; entre ellos, el componente principal fue terpinen-4-ol (44,55%). Además, la capacidad antioxidante (CA) se evaluó mediante el ensayo de 2,2-difenil-1-picrilhidrazilo (DPPH) con la concentración inhibidora media máxima (IC50) de 360 mg mL-1. Asimismo, MaEO también tuvo una excelente actividad antibacteriana (AA) contra ciertos tipos de bacterias, utilizando el método de difusión en disco de papel para pruebas de susceptibilidad a los antibióticos. El diámetro de las zonas inhibidoras fueron 12,33, 14, 15,67 y 24,33 mm para Bacillus cereus (ATCC 11778), Staphylococcus aureus (ATCC 25923), Salmonella enterica (ATCC 13076) y Escherichia coli (ATCC 25922), respectivamente.
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