Abstracts - Inaiara Casapula


Inaiara Casapula1*, Diones Krinski2 , Francisco de A. Marques1 and Beatriz H. L. N. S. Maia1 . 1 Depto de Química - UFPR.; inaiaracasapula125@gmail.com; bhsalesmaia@gmail.com 2 Depto de Ciências Biológicas – UNEMAT * inaiaracasapula125@gmail.com

The Piperaceae family comprises approximately 4000 species divided into two major genera: Piper (around 2000 species) and Peperomia (from 1500 to 1700 species), as well as two other genus, Zippelia and Manekia. 1 Essential oil (EO's) from Piper are well studied with known antifungal activity. The strawberry (Fragaria x ananassa Duch) is very perishable and vulnerable to fungal infection, resulting in rotness and economical loss. The EO’s are considered a promising alternative, since they present antifungal properties. However, they require high concentration when applied in food systems.2,3 The limitation of wetting treatments in postharvest strawberries, makes EO’s a good alternative.4 The objective of this study was to the use of essential oils of Piper mikanianum and Piper caldense for the control of post-harvest fungi. EO´s from the leaves were extracted by hydrodistillation using a modified Clevenger-type apparatus for 4 hours, in triplicate. The analyzes were performed using a Shimadzu gas cromatograph, model GC-2010 Plus coupled to a mass spectrometer detector in tandem quadrupole type, model TQ8040 and an auto injector model AOC-5000 Plus. The identification of the main constituents was based on the arithmetic index, calculated considering a series of n-alkanes, comparing the mass spectra with the literature and The NIST Mass Spectrometry Data Center.5 Essential oil from P. mikanianum showed predominance of oxygenated sequiterpenes (84%), followed by sequiterpenes (11%) and arylpropanoids (3%). For P. caldense the arylpropanoids (86%) were the main class followed by sesquiterpenes (2%). In preliminary qualitative tests using directly the strawberries, observed only the EO´s from P. caldense had activity, being promising for the control of gray straw rot (Botrytis cinerea). In the continuity of this study, new tests will be carried out applying EO’s in the fungus. Refs. 1.Jaramillo, M. A. et. al., Int. J. of Plant Sci., 2004: 165(3), 403-416. 2. Hammer, K. A. et al. Oral Microbiol Immun. 2003: 18, 389-392. 3. Ahmet, C. et al. Biochem Syst Ecol. 2005: 33, 245- 256. 4. Tzortzakis N. G. Economokis, C. D. Journal of Food Quality. 2007: 30, 547-580 5. Adams, R.P. Identification of essential oil components by gas chromatography mass spectrometry. 4. ed. Carol Stream: Allured Publishing Corporation, 2007. 469p.