Evaluation of antimicrobial and antioxidant activity of essential oils and hydroalcoholic extracts of zingiber officinale (ginger) and rosmarinus officinalis (Rosemary)

Abstract

This article evaluates antimicrobial and antioxidant activity of essential oils and extracts, alcohol-based products Zingiber officinale (ginger) and Rosmarinus officinalis (Rosemary). Essential oils were obtained through the technique of hydrodistillation and the statements for retting process using 70 % ethanol solvent. The chemical profile of essential oils was determined by gas chromatography Coupled to Mass Spectrometry (GC/MS). The evaluation of antimicrobial activity was performed by disk Diffusion method using strains of Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) and Minimum Inhibitory Concentration (MIC) using the technique of dilution in broth. For assessment of antioxidant activity applied the technique of ABTS Radical Discoloration with EC50 for linear regression. Oils and extracts used showed antimicrobial activity is satisfactory in both methods used. The essential oil of ginger presented best antimicrobial activity with a CIM of 200 µg.mL-1. The antioxidant activity of the extracts and essential oils presented better results for Rosemary and Ginger extracts that have reached maximum percentage of inhibition of ABTS radical in 99.8 % and 38.6 %. This article states through the activities reviewed natural products demonstrate excellence of medicinal properties at the same time, because the essential oils exposed to improve performance in the control of microorganisms and extracts in antioxidant activity, enabling employment of these products for different applications.