Chemical constituents and bactericidal and fungicide potential of the essential oil of Pimenta dioica Lindl against pathogenic microorganisms

This study evaluated the chemical profile and antimicrobial activity of essential oil (EO) P. dioica. The EOs were extracted by hydrodistillation chemically characterized gas chromatography coupled to mass spectrometry (GC/MS). total phenolics quantified Folin Ciocalteu method. For assay, Disc Diffusion Broth Dilution method applied obtain minimum inhibitory concentration bactericidal concentration. main constituent EO was eugenol. showed against E. coli, S. aureus, aeruginosa, Salmonella sp., B. cereus, mirabilis, K. pneumoniae, sonnei, C. albicans, Fusarium Penicillium sp. Aspergilus results obtained are encouraged potential use studied in control combat pathogenic microorganisms.