Chemical composition and antimicrobial activity of Myrcianthes fragrans essential oil, a natural aromatizer of the traditional Ecuadorian beverage colada morada

Journal of Ethnopharmacology
Chabaco ArmijosGiovanni Vidari

Abstract

The importance given in Ecuador to the rescue of traditional knowledge and nutritional value of ancestral foods and drinks, has stimulated our investigation of the chemical composition and some biological activities of M. fragrans ('arrayán') essential oil, a natural aromatic additive used in the preparation of the traditional fruit-juice 'colada morada', which is typically drunk in the Day of the Dead or All Soul´s Day. Different essential oils of Myrcianthes fragrans (Sw.) McVaught were obtained by hydrodistillation of the aerial parts of the plant collected in Cerro Villonaco (Loja-Ecuador) at three different phenological growth stages, i.e., during foliation (Fo), flowering (Fl) and fruiting (Fr) stages. The chemical compositions of the essential oils were determined by GC/MS and GC/FID techniques. The antimicrobial activities were determined by the broth microdilution method and reported as minimal inhibitory concentration (MIC, ug/mL). i) to investigate the traditional uses of arrayán (M. fragrans) in the South region of Ecuador; ii) to identify the main components of the essential oils isolated at different phenological stages; iiì) to test the antimicrobial activity of the essential oils against bacteria and yeasts caus...Continue Reading

Citations

Oct 7, 2019·Chemistry & Biodiversity·Karolina A Wojtunik-KuleszaAnna Oniszczuk
Dec 17, 2019·Parasitology·João Vitor Barbosa Dos SantosYara Peluso Cid

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