Copaifera reticulata: Chemical characterization and bactericidal activity against pathogens in foods

Abstract

Oil-resin from Copaifera is considered one of the most important natural product for natives of the Amazon Region due to its diverse pharmacological properties. The aim of this work was to perform the chemical characterization, the isolation of the constituents and to assess antibacterial activity focusing on diterpenic acids of the C. reticulata oil-resin. Regarding antibacterial activity, food-borne bacteria were evaluated, with the most significant activity observed for diterpenes acids against gram-positive bacteria.