The main objective of this work was to evaluate the antimicrobial and antioxidant activities of the Ho-Sho essential oil. The major component of the essential oil obtained from the leaves submitted to hydro-distillation was linalool (80-95 wt%). The essential oil showed antimicrobial activity for all tested microorganisms, except for Pseudomonas aeruginosa. Higher antimicrobial activities over the tested bacterium were observed for Xanthomonas campestris (33.0 mm), and lower activities were obtained for Yersinia enterocolitica (10.5 mm). For the minimal inhibition concentration (MIC), it was observed that all microorganisms presented susceptibility to the Ho-Sho essential oil. For Gram-positive bacteria, the MIC varied from 1.00 mg.mL-1 (Streptococcus mutans) to 1.75 mg.mL-1 (Staphylococcus epidermidis). In the case of Gram-negative bacteria, the MIC was 0.625 mg.mL-1 for Citrobacter freundii and 2.50 mg.mL-1 for Shigella flexneri. The results related to antioxidant activities demonstrated that the antioxidant percentage increases proportionally to the concentration of the essential oil added reaching the maximum value of 97.49% for the essential oil concentration of 50000 μg.mL-1.
antimicrobial activity; antioxidant activity; Cinnamomum camphora
