Bioactive Compounds and Antifungal Activities of Extracts of Lamiaceae Species

Abstract

Origanum vulgare L. (oregano) and Rosmarinus officinalis L. (rosemary) are vegetal species belonging to the family Lamiaceae, popularly known as oregano and rosemary. Aromatic plants are used in the treatment and prevention of diseases and in the culinary as functional food in the preparation and conservation of foods. In the chemical composition of oregano and rosemary are present bioactive compounds with antimicrobial, antioxidant and flavoring effect. Several reports in the literature have presented the chemical composition and biological activity of the essential oils of oregano and rosemary. However, few studies have been carried out regarding the chemical composition and biological potential of the aqueous and ethanolic extracts of Origanum vulgare L. and Rosmarinus officinalis L. Evidencing a need to investigate the chemical composition and antifungal activity of these extracts. The objective of the study was to evaluate the bioactive compounds and antifungal activity of the aqueous and ethanolic extract of Origanum vulgare L. and Rosmarinus officinalis L. The aqueous and ethanolic extracts of Origanum vulgare L. and Rosmarinus officinalis L. present in the chemical composition phenolic acids and flavonoids. The antifungal test of the aqueous and ethanolic extract of Origanum vulgare L. and Rosmarinus officinalis L. presented antifungal potential against Candida globosa, Cryptococcus laurentii, Trichosporum assai, Rhodotorula sp., Candida albicans, Kodamaea ohmeri, Saccharomyces and Geotrichum. According to the results obtained in this study, it was concluded that the ethanolic extract of oregano and rosemary present antifungal activity against several yeasts tested, thus proving that these plant species must be carefully evaluated, aiming at a potential for use as an antimicrobial agent.