SIMÕES, N. N.; http://lattes.cnpq.br/3484267602807003; SIMÕES, Nataly do Nascimento.
Abstract:
The lemon (Citrus limon Linneo) is a plant native to Southeast Asia cultivated in all regions
of the world. The oil extracted from the rind o f the ffuit is used for therapeutic purposes, in
cooking, cosmetics and food industry, and has attracted interest from researchers around the
world. The aim o f this study was to identify the Chemical constituents of the essential oil and
evaluate in viíro their antimicrobial activity against microorganisms o f the oral cavity -
Streptococcus mutans, Streptococcus sanguis, Streptococcus sobrinus, Candida krusei and
Candida parapsilosis. The essential oil extraction was done through the process of
hydrodistillation using Clevenger. The oil presented colorless, a relative density o f 0.8388
and a refractive index o f 1.467. The analysis o f Chemical composition performed by gas
chromatography coupled to mass spectrometry (GC-MS) identified 21 compounds being the
limonene concentration (63.22%), 1,4-cyclohexadiene, l-methyl-4-(l-methylethyl) .
(13.20%) and 1,6-octadiene-3-ol, 3,7-dimethyl-(7.97%) the majority. The evaluation o f the in
vitro antimicrobial activity o f essential oil, showed resistant strains o f S. mutans, S. sanguis,
S. sobrinus to the oil and inhibitory activity against strains o f C. krusei and C. parapsilosis,
with a zone of inhibition greater than 10 mm. It was concluded that essencial oil o f the Citrus
Limon offered antifungal activity that suggests the use of these substances as an economic and
viable kind of altemative to the control of candidosis.
