Resumen

TAPIA TADEO, Fidelia et al. Chemical composition and antibacterial activity of essential oils and hydrolate of Chikchimpay (Tagetes multiflora Kunth). Rev. Inv. Cs. Agro. y Vet. [online]. 2024, vol.8, n.24, pp.1108-1123.  Epub 20-Sep-2024. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v8i24.327.

Essential oils and hydrolates obtained from aromatic plants have been the subject of increasing interest due to their diverse biological properties, including antibacterial activity. The quantitative approach, descriptive, observational type. Chikchimpay essential oil was considered as a population. The objective is to describe the chemical composition and antibacterial activity of essential oils and hydrolate of Chikchimpay (Tagetes multiflora Kunth). The essential oils (EO) and hydrolates (HY) of Tagetes multiflora Kunth were investigated to define their chemical compositions and antibacterial properties. The essential oil was obtained by steam stripping, then its extraction yield, relative density, refractive index and solubility in ethanol (70% v/v) were determined. The chemical composition was evaluated by gas chromatography coupled to mass spectrometry (GC-MS). Results: The antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical method. The chemical composition of EO and HY was Dihydrotagetone (42.2%, 33.5%) and α-pinene (16.7%, 39.0%) were the main compounds of EO, 1,8- cineole (30.3%, 48.4%) and camphor (17.1%, 8.7%) were for HY respectively. Conclusions: The essential oil presented a remarkable antioxidant capacity, with an EC50 value of 1117.78 μmol Trolox/mL. On the contrary, the hydrolate showed a significantly lower antioxidant activity, with an EC50 value of 0.29 μmol Trolox/mL. These results indicate that the main antioxidant component is concentrated in the essential oil and not in the hydrolate.

Palabras clave : Oil; Antioxidant; Chikchimpay; Essential; Hydrolate.

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