The generation of free radicals, result of the energy production metabolic processes, leads to a high number of illnesses. For that an increased interest is directed to antioxidants that can be found in fruits and vegetables and are responsible for the capture of these radicals. Moreover, application of fruits extracts and oils in the microbiological control justify the growth of the scientific studies of these raw materials. In this context the present work analyzed essential oils in different parts of uvaia fruit (Eugenia pyriformis) concerning microbiological activity, total phenols and antixidant properties. Frozen fruits were analysed and higher contents of essential oils were found in the rind (1.23%), followed for the fraction rind-pulp. The lower content was found in seeds. Bacteriostatic action was observed for Scherichia coli ATCC25922, Staphylococcus aureus ATCC 6538, Pseudomonas aeruginosas ATCC 27853 and Enterococcus faecalis ATCC99212. Low values for total phenol (<5 μg.mL-1) hindered analysis. No antioxidant activity could be observed.
microrganisms; essential oil; DPPH; uvaia
