Atividade antibacteriana em plantas com indicativo etnográfico condimentar em Porto Alegre, RS/Brasil

Abstract

The intensity of bacterial inhibition activity and the intensity of bacterial inactivation activity of hydro-alcoholic extracts (submitted to fraccionated destination in route-vapor system, with posterior rehydratation) were determined in 32 plants with spices etnographic indicative, in the metropolitan region of Porto Alegre/RS, Brazil. Strains of Escherichia coli (ATCC 11229), Staphylococcus aureus (ATCC 25923), Salmonella Enteritidis (ATCC 11076) and Enterococcus faecalis (ATCC 19433) were utilized as reference bacteria. Stems, leaves, fruits or bulbs were collected preferential in period of budding. Extracts of 12 plants presented selective inhibition capacity and/or inativation capacity on standard bacterial species. Plants with better antibacterial activity were sage (Salva officinalis Linn.), "porró " garlic (Allium porrum Linn.), "nirá" garlic (Allium tuberosum Rottl.) and some kinds of pepper namely "garden" (Capsicum annuum Linn.), "malagueta" (Capsicum frutescens Linn.), "calabresa" (pool of Capsicum sp.) and "young-woman-finger" (Capsicum baccatum Linn.). S. aureus was the most résistent agent, while S. enteritidis was the most sensible tested bacteria.