Antônio Lelis Pinheiro

Bio: Antônio Lelis Pinheiro is an academic researcher from Universidade Federal de Viçosa. The author has contributed to research in topics: Melaleuca alternifolia & Toona ciliata. The author has an hindex of 18, co-authored 29 publications receiving 733 citations. Previous affiliations of Antônio Lelis Pinheiro include University of the Fraser Valley.

Seasonal variation in the chemical composition and antimicrobial activity of volatile oils of three species of Leptospermum (Myrtaceae) grown in Brazil.

Abstract: This study investigates the seasonal variation of three species of Leptospermum (Myrtaceae) grown in Brazil. The chemical composition of the volatile oils of L. flavescens and L. petersonii did not show any significant seasonal variation in the major components, while for Leptospermum madidum subsp. sativum the levels of major constituents of the volatile oils varied with the harvest season. Major fluctuations in the composition of L. madidum subsp. sativum oil included α-pinene (0-15.2%), β-pinene (0.3-18.5%), α-humulene (0.8-30%), 1,8-cineole (0.4-7.1%) and E-caryophyllene (0.4-11.9%). Levels of β-pinene (0.3-5.6%), terpinen-4-ol (4.7-7.2%) and nerolidol (55.1-67.6%) fluctuated seasonally in the L. flavescens oil. In L. petersonii, changes were noted for geranial (29.8-32.8%), citronellal (26.5-33.9%) and neral (22.7-23.5%). The activity of the volatile oils against the tested bacteria differed, depending on season the oils were obtained. In general, the volatile oils were more active against Gram-positive bacteria.

Chemical composition and antibacterial activities from the essential oils of myrtaceae species planted in brazil

Abstract: The essential oils of seven Myrtaceae species were investigated for its chemical composition and antibacterial activity. The volatile oils were characterized by a high content of monoterpenoids of which 1,8-cineole (88.0, 65.0 and 77.0% for Melaleuca hypericifolia, Callistemon viminalis and Callistemon citrinus respectively), terpinen-4-ol (47.0 and 49.8% for Melaleuca thymifolia and Callistemon polandii respectively) and α-pinene (54.5% for Kunzea ericoides) were the major components. The oil from M. linariifolia was characterized by a high concentration of methyleugenol (87.2%). The oil from Melaleuca thymifolia was the most active, exhibiting high antimicrobial activity against all tested bacteria.

Comparative study of the essential oils of seven Melaleuca (Myrtaceae) species grown in Brazil

Abstract: The compositions of the essential oils obtained from seven species of Melaleuca grown in the municipal district of Vicosa, State of Minas Gerais, Brazil, were analysed by both GC and GC-MS. The various Melaleuca species showed differences within their relative essential oil compositions. Each of the oils analysed revealed a dominant compo- nent: terpinen-4-ol (53.7 ± 0.2%) for M. alternifolia; 1,8-cineole for M. armillaris (80.2 ± 0.0%), M. ericifolia (79.5 ± ± ± ± 0.4%), M. cajuputi, subspecies cajuputi (43.7 ± 0.5%) and M. cajuputi subspecies platyphylla (41.0 ± 8.5%); viridiflorol (71.0 ± ± ± ± ± 0.9%) for M. quinquenervia; and methyl eugenol (96.6 ± 0.7%) for M. leucadendra. Copyright © 2007 John Wiley & Sons, Ltd.

Efeito do estresse hídrico sobre características de crescimento e a produção de óleo essencial de Melaleuca alternifolia Cheel

Abstract: The effect of water stress on the production, chemical composition of the essential oil and on the growth of Melaleuca alternifolia Cheel (Myrtaceae) was investigated. Each treatment consisted of a water regime (1- irrigation with 0,5 L of water per pot every two days; 2- irrigation with 1L of water per pot every day; 3- the pots were kept in a container with 1 cm of water (1L); 4- the pots were kept in a container with 10 cm of water (12L). The severe water deficiency resulted in a reduction in the plant growth, production of fresh and dry biomass and in the essential oil. The major constituents of the essential oil of M. alternifolia did not differ significantly among the treatments, with 1.77 to 3.22% for p -cymene, 1.86 to 3.54% for 1,8-cineol, 9.05 to 10.25% for -terpineol, 19.10 to 20.80% to γ-terpinene and 37.89 to 39.37% for terpinen-4-ol

Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.

Abstract: Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. Pioneering work has also elucidated the mode of action of a few essential oil constituents, but detailed knowledge about most of the compounds’ mode of action is still lacking. This knowledge is particularly important to predict their effect on different microorganisms, how they interact with food matrix components, and how they work in combination with other antimicrobial compounds. The main obstacle for using essential oil constituents as food preservatives is that they are most often not potent enough as single components, and they cause negative organoleptic effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between several compounds has been suggested as a solution to this problem. However, little is known about which interactions lead to synergistic, additive, or antagonistic effects. Such knowledge could contribute to design of new and more potent antimicrobial blends, and to understand the interplay between the constituents of crude essential oils. The purpose of this review is to provide an overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents, and to identify research avenues that can facilitate implementation of essential oils as natural preservatives in foods.

Meliaceous limonoids: chemistry and biological activities.

Abstract: Natural Science Foundation of China[30000213, 30370160, 30670214]; National Basic Research Program of China (973 Program)[2009CB522300]; Chinese Academy of Sciences

Role of essential oils in food safety: Antimicrobial and antioxidant applications

Abstract: Essential oils (EOs) are more complex and comprise a number of volatile and natural bioactive compounds, which often used in food industries as the best alternatives. This review focuses on the impact of EOs and the roles of their major components in food manufacturing as natural preservatives with the related mechanisms of action. In addition, the major bioactive molecules of different types of EOs and their pharmacological activities such as antioxidant, antifungal and antimicrobial effects on crop protection were also discussed. The major compounds of EOs represent potential antioxidant, antimicrobial and antifungal activities through various mechanisms. Different types of EOs such as tea tree oil, lemon oil, clove oil, cinnamon oil and thyme oil from various traditional plants, have significantly showed better antimicrobial and antioxidant activities, and also effectively increased the shelf lives of the cereal products and increased the quality of food safety. The major groups of EOs such as terpenes and aromatic volatile compounds, play a key role in food safety without affecting the quality. Due to their various activities including antioxidant and antimicrobial activities, EOs could be used as alternative preservatives to increase the shelf lives of cereals and crops.