Chemical profile, bactericidal in vitro potential and toxicity against Artemia salina Leach of essential oils obtained from natural condiments

Interest in essential oils and their food applications has grown due to the negative reaction of consumers synthetic chemical additives intentionally added industrialized products order increase shelf life. In this context, present study aimed evaluate profile, toxicity Artemia salina Leach antibacterial activity vitro obtained from natural condiments on bacteria clinical importance. Plant material was municipality São Luís-MA. The were extracted by hydrodistillation at 100 °C/3 h. Folin Ciocalteau methodology performed for determination total phenolics. assay using artemia lethality bioassay. Antimicrobial followed described Clinical Laboratory Standards Institute Broth Disc Diffusion Dilution Method action against Escherichia coli, Salmonella sp., Staphylococcus aureus Bacillus cereus. presence bioactive classes plant materials used research identified classified as nontoxic assay, presenting low micro crustacean Leach. bactericidal O. vulgare, T. vulgaris, C. zeylanicum showed significant results, efficient microorganisms tested. Finally, use active is highlighted alternatives control combat pathogenic a proposal product with cost obtaining high market potential.