Chemical Composition and Antibacterial Activity of Essential Oil of Aniba duckei Kosterman

Abstract

This research presented a chemical study of essential oil from Aniba duckei Kostermans, known as rosewood, as well as its test against bacteria Aeromonas hydrophila, Bacillus cereus, Serratia sp., and Vibrio alginolyticus. For control, we used pipemidic acid, ampicillin, cephalothin, cefoxitin, chloramphenicol, erythromycin, gentamicin, oxacillin, tetracycline, and vancomycin antibiotics. Oil yield was 1.2% (m/m) with linalool being its major component, with 89.34%. The essential oil was more efficient than all antibiotics tested against A. hydrophila and Vibrio alginolyticus. Linalool was less efficient than the A. duckei Kosterman’s essential oil but more effective than many antibiotics. The essential oil, when tested against Bacillus cereus, was second only to gentamicin, while linalool presented less effectiveness than both gentamicin and tetracycline against the same bacteria. But both oil and linalool were effective against Serratia. The A. duckei Kosterman’s essential oil activity was better than linalool’s in all cases due to the oil’s minor components action and synergy between them, which hinder resistance developed by bacteria. Key-wordsAniba duckei Kostermans, Antibacterial activity, Essential oil, Rosewood, Linalool, INTRODUCTION Indiscriminate use of antibiotics and chemotherapeutics over the years has resulted in the development of resistant species . Higher rates of microbial resistance, a decrease in a number of approved antimicrobials and the need for drugs that act by different mechanisms of action compared to drugs in use are reasons that justify the search for new antibiotic agents . Many studies have turned their attention to natural sources in the last few years and, in many cases, the antibacterial activity of essential oils has been tested against pathogens . Essential oils are defined by the International Standard Organization (ISO) as ‘products obtained from parts of plants by steam distillation as well as products obtained by squeezing citrus fruit pericarp (Rutaceae). They are complex mixtures of volatile, lipophilic, odoriferous and liquid substances . Access this article online Quick Response Code Website: