Coriandrum sativum (Apiaceae), known popularly as coriander, has nutraceutical and functional properties and presents bioactive antimicrobial potential. The essential oil of this herb has been widely investigated and demonstrated efficiency in the inhibition of pathogenic microorganisms. Knowing this, we aimed to perform a phytochemical screening and to verify the bioactivity of the essential oil of the coriander leaves cultivated in Roraimense Savannah, Brazilian Amazon, on bacteria and yeasts. The leaves were collected in a cultivated area, duly selected, washed and processed, and subsequently destined to a hydro distillation process using Clevenger. Identification and quantification of the volatile constituents were provided by Gas Chromatography of Coupled Mass Spectrometry (GC-MS) and High Resolution Gas Chromatography (GC-FID), respectively. Five microorganisms were used in the bioassays for inhibition and IC50 tests. The oil had an inhibitory potential against Staphylococcus aureus and Candida albicans, greater than 80%. There was less than 40% inhibition for Salmonella typhimurium and there was no activity for Bacillus cereus and Escherichia coli. Seven constituents were identified, of which three were: tetradecenal (22.9%); 2-dodecanal (21.6%); and palmitic acid (10.7%). It is believed that the synergy of the secondary constituents of the oil, can positively aid the antimicrobial action.
Keywords: Coriandrum sativum, Staphylococcus aureus, Candida albicans, GC-MS, Tetradecenal.