Fitodisponibilidade de metais, caracterização nutricional, constituição química, avaliação da atividade antioxidante e antibacteriana do óleo essencial extraído das folhas da Cinnamomum zeylanicum Breyn

• Ano de defesa: 2009
• Autor(a) principal: Dias, Vera Lúcia Neves
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraí­ba; BR; Química; Programa de Pós-Graduação em Química; UFPB
• Palavras-chave em Português: Óleo essencial; Cinnamomum zeylanicum Breyn; Fitodisponibilidade; Antioxidante; Antimicrobiano; Essential oil; Phytoavailability; Antioxidant; Antimicrobial; CIENCIAS EXATAS E DA TERRA::QUIMICA
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/7138

The use of plants to medicine aims is an ancient practice. It s estimated that most of the plants used in the popular medicine has not been studied about their chemical compounds, phamacological action and their actual therapeutic indications, without consider the plants that has not been still identified. The Cinnamomum (Lauraceae) gender is constituted by approximately 350 species, many of them producers of essential oil. The Cinnamon has many aims, being used in the agriculture, to control nematodes, fungicide, in the urban forestation, cosmetics, cookery and in the medicine. This study had as aim evaluate: the phytoavailability of metals, nutritional characterization, chemistry constitution, evaluation of the antioxidant and antibacterial activity of essential oil extracted from Cinnamomum zeylanicum Breyn s leaves. The cinnamon s leaves initially were dried in room temperature, after, ground to next extraction of essential oil. The extraction was carried out using the hydrodistillation method. The determination of nutritional contents of the cinnamon was in average: 59.59% humidity, 1.320% ashes, 3.730% protein, 3.030% rough fibre, 3.050% lipids, 29.100% starch and 32.310% carbohydrates. The results show an availability to Ni and Cu metals, as low and high concentration respectively, 0.0007mg/L and 367.800. The ethanoic extracts of the essential oil from cinnamon in many tested concentrations presented a potential antioxidant and were sensitive front to the bacteria: Escherichia coli, Staphylococcus aureus, Serratia odorífera, Listeria monocytogenes, Pseudomonas aeruginosa and Proteus mirabilis. In the face of the deepening of this study, the mentioned oil can be presented as a potential antimicrobial agent, becomes a promising therapeutic alternative in a near future, especially to the poorest population.