Determinación de la actividad antibacteriana y fitotoxicidad de los aceites esenciales de Anís (Pimpinella anisum) y Romero (Rosmarinus officinalis)

Abstract

The resistance of pathogenic microorganisms to antimicrobials has led to find alternatives to reduce its action and the adverse effects that its use produces on health, by increasing infections and pollution in terrestrial and aquatic ecosystems. Essential Oils (EO) inhibits the action of microorganisms by its biological properties that depend on its chemical composition. On the other hand, the determination of the phytotoxicity of EO could be applied to other plant and animal species and can establish its ecotoxicological effect. The essential oils of Anise (Pimpinella anisum) and Rosemary (Rosmarinus officinalis) were obtained by microwave-assisted hydrodestilation and characterized by GC-MS. Antibacterial activity was determined by broth microdilution, establishing the MIC and MBC for these EO against Streptococcus mutans and Porphyromonas gingivalis. Phytotoxicity was determined by EC50, using bioindicators such as cabbage seeds (Brassica oleracea), tomato seeds (Lycopersicon esculentum) and onion bulbs (Allium cepa); and the identification of Chromosomal Aberrations (CA) on onions. Against P. gingivalis, for rosemary EO, whose majority compound is eucalyptol (24.7%), an MIC of 750-1000 µg/mL and MBC of 1500-2000 µg/mL was determined; and for anise EO, whose maximum component is trans-anethole (92.1%) an MIC of 2000-3000 µg/mL and MBC of 3000 µg/mL. On the other hand, EO did not show activity against S. mutans (MIC> 2000 µg/mL) or phytotoxicity in cabbage and tomato (EC50>1000 ppm). On onion, an EC50 of 5.24 ppm of rosemary EO and 27.41 ppm of anise EO was determined; and CA were identified as vagrant chromosomes and bridge in anaphase.