Análise da composição química e atividade antibacteriana do óleo essencial de Rosmarinus officinalis contra cepas padrões de Staphylococcus aureus e Escherichia coli

Abstract

The research evaluated the antibacterial effects of rosemary essential oil (OEA) against standard strains of S. aureus and E. coli. The plant was cultivated in the municipality of Realeza, PR, Brazil, and its essential oil was extracted by steam dragging technique and its chromatographic composition was analyzed by a gas chromatograph coupled to mass spectrometry. Under the conditions mentioned, AEO showed a yield of 1%, 25 chemical components and chemotype α-pinene (43.94%) and eucalyptol (20.31%) when obtained in the autumn by the steam drag technique. The microbiological evaluation showed bacterial susceptibility to AEO according to the strain involved in the laboratory tests. OEA showed a yield of 1%, with 25 chemical compounds, with α-pinene (43.94%) and 1.8 cineole (20.31%) as the two majoritarians. In this study, all test strains of S. aureus showed satisfactory MICS, but MBCs were high. Regarding the E. coli strains, there was variation in the values of MIC and MBC according to the strain, with strains that were more sensitive (LB25922 and ATCC25922) to bacteriostatic and bactericidal action; and more resistant strains (NP0022 and IC) whose values, both inhibitory and bactericidal, were high.