Vernonanthura brasiliana (L.) H. Rob is a medicinal plant used for the treatment of several infections. This study aimed to evaluate the antileishmanial activity of V. brasiliana leaves using in vitro and in silico approaches. The chemical composition of V. brasiliana leaf extract was determined through liquid chromatography-mass spectrometry (LC-MS). The inhibitory activity against Leishmania amazonensis promastigote was evaluated by the MTT method. In silico analysis was performed using Lanosterol 14alpha-demethylase (CYP51) as the target. The toxicity analysis was performed in RAW 264.7 cells and Tenebrio molitor larvae. LC-MS revealed the presence of 14 compounds in V. brasiliana crude extract, including flavonoids, flavones, sesquiterpene lactones, and quinic acids. Eriodictol (ΔGbind = −9.0), luteolin (ΔGbind = −8.7), and apigenin (ΔGbind = −8.6) obtained greater strength of molecular interaction with lanosterol demethylase in the molecular docking study. The hexane fraction of V. brasiliana showed the best leishmanicidal activity against L. amazonensis in vitro (IC₅₀ 12.44 ± 0.875 µg·mL⁻¹) and low cytotoxicity in RAW 264.7 cells (CC₅₀ 314.89 µg·mL⁻¹, SI = 25.30) and T. molitor larvae. However, the hexane fraction and Amphotericin-B had antagonistic interaction (FICI index ≥ 4.0). This study revealed that V. brasiliana and its metabolites are potential sources of lead compounds for drugs for leishmaniasis treatment.

Óleos essenciais de Cinnamomum zeylanicum Blume e Plectranthus amboinicus (lour.) Spreng como agentes larvicidas frente as larvas do Aedes aegypti / Essential oils of Cinnamomum zeylanicum Blume and Plectranthus amboinicus (Lour.) Spreng as larvicidas agents in front of the larvae of Aedes aegypti

Este estudo avaliou a toxicidade e a atividade antimicrobiana frente a Escherichia coli e Staphylococcus aureus dos óleos essenciais de Pimenta dioica Lindl. e Citrus sinensis L. Os óleos essenciais (OE) foram extraídos por hidrodestilação, com caracterização química através de cromatografia gasosa acoplada a espectrometria de massas (CG-EM). Os parâmetros físico-químicos foram determinados de acordo com a Farmacopeia Brasileira. O ensaio de toxicidade seguiu o bioensaio com Artemia salina Leach, os OE aprovados neste ensaio seguiram para avaliação das suas propriedades biológicas. A atividade antimicrobiana seguiu a metodologia descrita pelo Clinical and Laboratory Standards Institute utilizando o método de difusão de disco, diluição em caldo para concentração inibitória mínima (CIM) e posterior concentração bactericida mínima para avaliar a ação dos OE frente a Escherichia coli e Staphylococcus aureus. Ambos os OE apresentaram toxicidade baixa, e assim foram avaliados quanto as propriedades biológicas antimicrobianas. Ambos os OE apresentaram potenciais bactericidas frente aos microrganismos testados, exibindo resultados satisfatórios para a ação deles. Os resultados indicam que os OE avaliados são compostos por substâncias que propiciam e incentivam sua aplicação em virtude de seus potenciais para atividade biológicas moluscicida e antimicrobiana.

Bixa orellana L. is widely used as a dye, and other properties are still little studied, especially in relation to leaves. This article evaluates how drying B. orellana L. influences the properties of essential oils (EOs) extracted from their leaves. The collected plant material was submitted to convective air-drying oven at temperatures of 35, 45 and 55 °C. Chemical profiles were determined by Gas Chromatography-Mass Spectrometry (GC-MS). Mathematical models were applied to represent the drying process and statistical analysis performed using Statistica 10 software. The EO's were obtained through the hydrodistillation technique with verification of physicochemical properties and antimicrobial activity by the Disc Diffusion Method. For the toxicity test, the bioassay was applied to Artemia salina. Through the results obtained it was possible to determine that the mathematical model of Verma was the one that best fitted the experimental data. Significant differences in the properties of EO's were observed. The temperature of 45 °C allowed obtaining the best EO yield, still presenting the most efficient antimicrobial activity. This study states through the activities analyzed that the drying temperature influences the physicochemical and biological properties of the EO's, thus requiring studies such as this one that evaluate the best mathematical model to predict drying as well as the specific temperatures that influence the properties of the product obtained. Bixa orellana L. es ampliamente utilizado como un tinte y tiene otras propiedades que han sido poco estudiadas, especialmente en relación con las hojas. Este artículo evalúa cómo el secado B. orellana L. influye en las propiedades de los aceites esenciales (EOs) extraídos de sus hojas. El material vegetal recogido se sometió al horno de secado por aire convectivo a temperaturas de 35, 45 y 55 °C. Los perfiles químicos fueron determinados por GC-MS. Se aplicaron modelos matemáticos para representar el proceso de secado y el análisis estadístico realizado utilizando el software Statistica 10. Las EO se obtuvieron a través de la técnica de hidrodestilación con verificación de propiedades fisicoquímicas y actividad antimicrobiana.  Para el ensayo de toxicidad se aplicó el bioensayo a Artemia salina. A través de los resultados obtenidos fue posible determinar el modelo matemático que se ajustaba mejor. Se observaron diferencias significativas en las propiedades de los EO. La temperatura de 45 °C permitió obtener el mejor rendimiento de EO, porque la actividad antimicrobiana fue más eficiente. Este estudio afirma a través de las actividades analizadas que la temperatura de secado influye en las propiedades fisicoquímicas y biológicas de las EO. Estudios como este evalúan el mejor modelo matemático para predecir el secado, así como las temperaturas específicas que influyen en las propiedades del producto obtenido.

There are many food-borne pathogens in the wild and they are considered the cause of serious public health problems in both developed and developing countries. The use of natural products, such as antimicrobial compounds, has been increasing, in an attempt to control bacteria present in foods, mainly pathogens resistant to conventional antibiotics. This chapter is intended to provide the antimicrobial and antioxidant activity of essential oils of Cinnamomum zeylanicum (cinnamon), Origanum vulgare (oregano), Zingiber officinale (ginger), Rosmarinus officinalis (rosemary), Citrus latifolia (tahiti lemon) and Curcuma longa (saffron) as well as to determinate its chemical composition. The oils had been extracted by hydrodistillation with a Clevenger type apparatus and the antimicrobial activity was performed against standard strains Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. The antioxidant activity was carried out using the ABTS [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] method. The essential oils presented a mixture of mono- and sesquiterpenes. The best minimum inhibitory concentration was determined to C. zeylanicum against S. aureus. O. vulgare antioxidant activity presented inhibition of 90.74% and EC50 of 14 μg mL−1. These results demonstrate that the essential oils analyzed presented efficient antibacterial activity and antioxidant action being able to satisfy the demand of use as control of microorganisms in the food.