Flavonoids, antioxidant potential and antimicrobial activity of Myrcia rufipila mcvaugh leaves (myrtaceae)

• Published in: Natural product research Vol. 35; no. 10; pp. 1717 - 1721
• Main Authors: Cascaes, Márcia M., Guilhon, Giselle M. S. P., Zoghbi, Maria das Graças, Andrade, Eloisa Helena A., Santos, Lourivaldo S., Kelly R. da Silva, Joyce, Trovatti Uetanabaro, Ana Paula, Araújo, Isabella S.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 19.05.2021; Taylor & Francis Ltd
• Subjects: Antiinfectives and antibacterials; antimicrobial; Antimicrobial activity; Antimicrobial agents; antioxidant; Antioxidants; Chloramphenicol; Chloromycetin; desmantin-I; E coli; Flavonoids; Gallic acid; L-Rhamnopyranoside; Methanol; Microorganisms; Myrcia; Myrcia rufipila; Nystatin; Phenolic acids; Phenols; Triterpenes; Triterpenoids; Volatile compounds; Myrcia rufipila; antimicrobial; antioxidant; flavonoids; triterpenoids; desmantin-I
• ISSN: 1478-6419; 1478-6427
• DOI: 10.1080/14786419.2019.1629912

This paper reports the first chemical study of the non-volatile compounds, antioxidant capacity and antimicrobial effect of the methanol extract of the leaves of Myrcia rufipila McVaugh. Samples of the leaves were collected in Maracanã Municipality, Pará, Brazil. The chemical investigation led to the identification of the triterpenoids β- and α-amyrin, the flavonoids 4'-O-galloyldihydromyricetin, myricetin, myricitrin, desmantin-I, myricetin-3-O-(3"-O-galloyl)-α-L-rhamnopyranoside and isovitexin, in addition to gallic acid. The methanol extract showed antioxidant capacity (>90%) against DPPH radical (IC 50 356.3 ± 3.1 μg.mL −1 ) and was active only at high concentrations against the tested microorganisms, including the chloramphenicol resistant E. coli CCMB261 and S. aureus CCMB285 and a nystatin resistant C. parapsilosis CCMB 288. This study shows that M. rufipila, like other Myrcia species, is another source of flavonoids such as desmantin-I and myricitrin which have shown hypoglycemic potential, besides triterpenes and phenolic acids.