ANTIMICROBIAL ACTION OF THE LEAF AND FRUIT EXTRACT OF ANDIROBA (CARAPA GUIANENSIS L.)

Abstract

Andiroba (Carapa guianensis L.) is widely used as an anti-inflammatory, with phytotherapeutic properties coming mainly from its essential oil, extracted from its seed, its extraction and commercialization is common throughout the Amazon region. In addition to being marketed as a herbal medicine, its oil is used in moisturizers and lotions because it has healing characteristics. The main objective of the research was to verify the antimicrobial compounds present in the leaves and fruit of the traditional C. guianensis. For this, plant extracts were made to test against strains of pathological bacteria, seeking its antimicrobial potential, the extract was carried out in 3 ways: Cold, staying 5 days on the bench only with the action of solvents and absence of light; Soxhlet, where each extract has undergone 9 cycles of hot extraction in the extractor; Ultrasound, where they spent 20 minutes in an ultrasonic bath. For each method, two organic solvents were used: hexane and ethanol, for each extraction 50g of the leaf and dried fruits were used in the oven at 40°C and crushed. The fruit went through only two extraction methods: Ultrasound and cold. Tests were performed against strains of Escherichia coli (ATCC25922) and Pseudomonas aeruginosa (ATCC27853), which were cultivated in Muller-hinton broth, each test was done in triplicate and gentamicin and dimethyl sulfoxide (DMSO) were used as positive and negative controls, respectively. The halos of bacterial inhibition were observed and measured, those that presented positive results, the extracts that obtained the best results went through the antioxidant tests via the ABTS and DPPH method and chromatographic analysis of the extracts that obtained the best results, which were the leaves static method with ethanol solvent, leaf by the ethanol ultrasound method and leaf by the soxhlet ethanol method.