Abstract
The essential oil from the fresh leaves of Lippia microphylla Cham. Was obtained by hydrodistillation and characterized by gas chromatography-mass spectrometry (GC-MS). Major constituents of the oil were 1.8-cineole (18.12%), β-ocimene (15.20%), bicyclogermacrene (11.63%) and caryophyllene oxide (8.32%). Antimicrobial activity of the oil against Gram-positive and Gram-negative bacteria was determined by gel diffusion method. The oil showed good antibacterial activity against Shigella flexneri, Escherichia coli and Streptococcus pyogenes and very good antibacterial activity against Staphylococcus aureus.
Author supplied keywords
Cite
CITATION STYLE
Rodrigues, F. F. G., Coutinho, H. D. M., Campos, A. R., de Lima, S. G., & da Costa, J. G. M. (2011). Antibacterial activity and chemical composition of essential oil of Lippia microphylla Cham. Acta Scientiarum - Biological Sciences, 33(2), 141–144. https://doi.org/10.4025/actascibiolsci.v33i2.5792
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
