Chemical composition and antifungal potential of jambu essential oil under organic and conventional fertilization
DOI:
https://doi.org/10.6008/CBPC2179-6858.2021.001.0037Keywords:
Aspergillus niger, CG/MS, Essential oil, Spilanthes oleracea L.Abstract
The jambu (Spilanthes oleracea L.) belongs to the Asteraceae family, native to the Amazon, with a tropical climate. This plant is a vegetable widely cultivated and consumed in the Northern region of Brazil, mainly in Pará. Some of its uses are in exotic food restaurants using the inflorescence of jambu to compose its differentiated dishes in gastronomy. However, the greatest interest in this culture is due to its essential oil widely used in the cosmetic and pharmaceutical industries. Because of this factor research aimed to obtaining and characterization of essential oil jambu grown organically and conventional fungicide and its possible effect. The essential oil from leaves and flowers of the two cultivars (Jambuarana and Nazareth) was obtained by the technique of 'drag the water vapor', using a modified Clevenger apparatus and subjected subsequently analyzed by GC coupled to a mass spectrometer GC-MS in order to analyze their chemical composition. Furthermore, we tested the antifungal activity against Aspergillus niger. The oil Spilanthes oleracea shows differences among cultivars and among the organs studied, due to its phenology. The highest antifungal potential of inflorescences observed was obtained from cv. Nazareth organic. This species is promising producer of essential oils with high added value.
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