<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2664-0902</journal-id>
<journal-title><![CDATA[Alfa Revista de Investigación en Ciencias Agronómicas y Veterinaria]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Inv. Cs. Agro. y Vet.]]></abbrev-journal-title>
<issn>2664-0902</issn>
<publisher>
<publisher-name><![CDATA[CET-BOLIVIA]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2664-09022024000301108</article-id>
<article-id pub-id-type="doi">10.33996/revistaalfa.v8i24.327</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Composición química y actividad antibacteriana de aceites esenciales e hidrolato de Chikchimpay (Tagetes multiflora Kunth)]]></article-title>
<article-title xml:lang="en"><![CDATA[Chemical composition and antibacterial activity of essential oils and hydrolate of Chikchimpay (Tagetes multiflora Kunth)]]></article-title>
<article-title xml:lang="pt"><![CDATA[Composição química e atividade antibacteriana de óleos essenciais e hidrolato de Chikchimpay (Tagetes multiflora Kunth)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tapia Tadeo]]></surname>
<given-names><![CDATA[Fidelia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado Laime]]></surname>
<given-names><![CDATA[Maria Del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palomino Rincón]]></surname>
<given-names><![CDATA[Henry]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mescco Caceres]]></surname>
<given-names><![CDATA[Edwin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alarcon Camacho]]></surname>
<given-names><![CDATA[Juan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional José María Arguedas  ]]></institution>
<addr-line><![CDATA[Andahuaylas ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica de los Andes Ingeniería Agropecuaria ]]></institution>
<addr-line><![CDATA[Abancay ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>8</volume>
<numero>24</numero>
<fpage>1108</fpage>
<lpage>1123</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2664-09022024000301108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2664-09022024000301108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2664-09022024000301108&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los aceites esenciales y los hidrolatos obtenidos de plantas aromáticas han sido objeto de creciente interés debido a sus diversas propiedades biológicas, entre ellas la actividad antibacteriana. El enfoque cuantitativo, tipo descriptivo, observacional. Se consideró como población aceite esencial de Chikchimpay. El objetivo es describir la composición química y actividad antibacteriana de aceites esenciales e hidrolato de Chikchimpay (Tagetes multiflora Kunth). Se investigaron los aceites esenciales (AE) y los hidrolatos (HY) de Tagetes multiflora Kunth para definir sus composiciones químicas y propiedades antibacterianas. El aceite esencial se obtuvo por arrastre a vapor de agua, posteriormente se determinó su rendimiento de extracción, densidad relativa, índice de refracción y solubilidad en etanol (70 % v/v). La composición química fue evaluada mediante cromatografía de gases acoplada a espectrometría de masas (GC-MS). Resultados: La actividad antioxidante fue determinada mediante el método del radical libre 2,2-difenil-1-picrilhidracilo (DPPH). La composición química de EO y HY fue Dihydrotagetone (42,2 %, 33,5 %) y el &#945;-pineno (16,7 %, 39,0 %) fueron los principales compuestos del A.E. el 1,8- cineol (30,3 %, 48,4 %) y el alcanfor (17,1 %, 8,7 %) fueron para HY respectivamente. Conclusiones: El aceite esencial presentó una notable capacidad antioxidante, con un valor de EC50 de 1117.78 &#956;mol Trolox/mL. Por el contrario, el hidrolato mostró una actividad antioxidante significativamente menor, con un valor de EC50 de 0.29 &#956;mol Trolox/mL. Estos resultados indican que el principal componente antioxidante se encuentra concentrado en el aceite esencial y no en el hidrolato.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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 &#945;-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 &#956;mol Trolox/mL. On the contrary, the hydrolate showed a significantly lower antioxidant activity, with an EC50 value of 0.29 &#956;mol Trolox/mL. These results indicate that the main antioxidant component is concentrated in the essential oil and not in the hydrolate.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Os óleos essenciais e os hidrolatos obtidos a partir de plantas aromáticas têm sido objeto de crescente interesse devido às suas diversas propriedades biológicas, incluindo a atividade antibacteriana. A abordagem quantitativa, do tipo descritiva, observacional. O óleo essencial de Chikchimpay foi considerado como população. O objetivo é descrever a composição química e a atividade antibacteriana dos óleos essenciais e do hidrolato de Chikchimpay (Tagetes multiflora Kunth). Os óleos essenciais (OE) e os hidrolatos (HY) de Tagetes multiflora Kunth foram investigados para definir as suas composições químicas e propriedades antibacterianas. O óleo essencial foi obtido por arraste de vapor, posteriormente determinou-se o seu rendimento de extração, densidade relativa, índice de refração e solubilidade em etanol (70% v/v). A composição química foi avaliada por cromatografia gasosa acoplada à espectrometria de massas (GC-MS). Resultados: A atividade antioxidante foi determinada pelo método do radical livre 2,2-difenil-1-picrilhidrazil (DPPH). A composição química do OE e do HY foi A diidrotagetona (42,2%, 33,5%) e o &#945;-pineno (16,7%, 39,0%) foram os principais compostos do A.E. O 1,8-cineol (30,3%, 48,4%) e a cânfora (17,1%, 8,7%) foram para HY respectivamente. Conclusões: O óleo essencial apresentou uma notável capacidade antioxidante, com um valor de CE50 de 1117,78 &#956;mol Trolox/mL. Em contraste, o hidrolato apresentou uma atividade antioxidante significativamente mais baixa, com um valor de CE50 de 0,29 &#956;mol Trolox/mL. Estes resultados indicam que o principal componente antioxidante está concentrado no óleo essencial e não no hidrolato.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Aceite]]></kwd>
<kwd lng="es"><![CDATA[Antioxidante]]></kwd>
<kwd lng="es"><![CDATA[Chikchimpay]]></kwd>
<kwd lng="es"><![CDATA[Esencial]]></kwd>
<kwd lng="es"><![CDATA[Hidrolato]]></kwd>
<kwd lng="en"><![CDATA[Oil]]></kwd>
<kwd lng="en"><![CDATA[Antioxidant]]></kwd>
<kwd lng="en"><![CDATA[Chikchimpay]]></kwd>
<kwd lng="en"><![CDATA[Essential]]></kwd>
<kwd lng="en"><![CDATA[Hydrolate]]></kwd>
<kwd lng="pt"><![CDATA[Petróleo]]></kwd>
<kwd lng="pt"><![CDATA[Antioxidante]]></kwd>
<kwd lng="pt"><![CDATA[Chichimpay]]></kwd>
<kwd lng="pt"><![CDATA[Essencial]]></kwd>
<kwd lng="pt"><![CDATA[Hidrolato]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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