Essential oils have been increasingly studied as preservatives for the food industries because of their biological properties. However, there are few studies on the antibacterial potential of the essential oil of the species Cantinoa carpinifolia Benth. Thus, the aim of this study was to extract and chemically characterize the essential oil from Cantinoa carpinifolia Benth. and evaluate its antibacterial potential against strains of Escherichia coli and Staphylococcus aureus. The essential oil was extracted by hydrodistillation and analyzed by gas chromatography using mass spectrometer and flame ionization detectors. The antibacterial potential against Escherichia coli and Staphylococcus aureus was evaluated by macrodilution, through cell viability tests, membrane permeability tests and electronic microscopy (SEM). The essential oil is composed principally of the α‐ thujone e β‐ thujone monoterpenes, and the minimum bactericidal and bacteriostatic concentrations of the essential oil were 6.25 and 0.39 μL mL⁻¹ for E coli and S aureus, respectively. Bacterial strains were completely inactivated after 135 minutes (E coli) and 200 minutes (S aureus), respectively. Intracellular biological activity was observed for the essential oil because the harmful effects on both species of bacteria could be observed in the electromicrographs.

中文翻译：

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Cantinoa carpinifolia benth精油的抗菌作用。对抗大肠杆菌和金黄色葡萄球菌菌株

精油由于其生物学特性而被越来越多地研究作为食品工业的防腐剂。但是，关于Cantinoa carpinifolia Benth物种精油的抗菌潜力的研究很少。因此，本研究的目的是提取和提取来自Cantinoa carpinifolia Benth的精油并对其进行化学表征。并评价其对大肠杆菌和金黄色葡萄球菌的抗菌潜力。通过加氢蒸馏提取精油，并使用质谱仪和火焰离子化检测器通过气相色谱法进行分析。对大肠杆菌和金黄色葡萄球菌的抗菌潜力通过细胞稀释度测试，细胞活力测试，膜通透性测试和电子显微镜（SEM）进行宏观稀释评估。精油主要由α-金钟柏和β-金钟柏单萜组成，对于大肠杆菌和金黄色葡萄球菌，其精油的最低杀菌和抑菌浓度分别为6.25和0.39μLmL ^-1。分别在135分钟（大肠杆菌）和200分钟（金黄色葡萄球菌）后，细菌菌株被完全灭活。可以观察到香精油的细胞内生物活性，因为可以在电子显微照片中观察到对两种细菌的​​有害作用。