Análise do potencial antimicrobiano de uma cápsula produzida a partir da associação dos extratos secos do Allium sativum (alho) Syzygium aromaticum (cravo-da-índia) e Cinnamomum zeylanicum (canela)

Abstract

The evolution in the development of antimicrobial drugs has also brought the increase of bacterial resistance. Therefore, there is a growing search for new drugs with potential antimicrobial action. For that, reason was investigated to the interest in the study of spices species with pharmacological activities already known, garlic, indian clove and cinnamon. This study aimed to analyze the antimicrobial potential of a capsule produced from the association of dry extracts of Allium Sativium (garlic), Syzygium aromaticum (indian clove) and Cinnamommum zeylanicum (cinnamon). This is an experimental laboratory study - Observational by the Minimum Inhibitory Concentration (MIC), wells technique; antimicrobial evaluation by the dissolution in boards; and evaluation of toxicity with Artemia salina. The dry extract obtained from the indian clove, and its dual combination with garlic and cinnamon showed inhibition halo in all tested bacterial species, which are: Candida albicans, Salmonella, Staphylococcus aureus, Klebsiella and Escherichia coli. In determining the toxicity, cinnamon was presented nontoxic, garlic and indian cloves was presented with low toxicity, obtaining respectively the results 1200,43402 µg/mL, 713,60132 µg/mL and 452,89739 µg/mL, at concentrations of 50mg. It was concluded that the final product obtained, under conditions associative, has a potential antimicrobial activity, and nontoxic values for consumption. The activities of the capsules were promising, requiring the realization of others essays, preclinical.