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Composition and antibacterial activity of the piper eriopodon (Miq.) c.dc. essential oil from the venezuelan andes

Abstract:

The essential oil of the fresh leaves and stems of Piper eriopodon (Piperaceae), was extracted by hydro-distillation, using the Clevenger trap, with a yield of 0.188%. Thirty-eight compounds were identified by gas-chromatography, coupled with mass spectrometry (GC-MS). The main components were: 1,8-cineole (37.2%), β-pinene (9.38%), myristicin (7.82%), α-pinene (7.27%), trans-caryophyllene (5.80%) and β-selinene (4.04%). The antibacterial activity assessment was carried out using the disk diffusion agar method technique (Kirby-Bauer). Results showed that the essential oil from the Piper eriopodon showed no antibacterial activity against Gram-negative bacteria (Escherichia coli, Klebsiella pneumoniae). In contrast, against Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecalis), it only showed activity against Staphylococcus aureus, determining a Minimum Inhibitory Concentration of 2,500 μg/mL.