Volumen: 2, Numero: 1, Páginas: 13-22 pp.
The essential oil of the fresh leaves and stems of Piper eriopodon (Piperaceae), was extracted by hydro-distillation, using the Clevenger trap, with a yield of 0.188 percent. Thirty-eight compounds were identified by gas-chromatography, coupled with mass spectrometry (GC-MS). The main components were: 1,8-cineole (37.2 percent), ?-pinene (9.38 percent), myristicin (7.82 percent), ?-pinene (7.27 percent), trans-caryophyllene (5.80 percent) and ?-selinene (4.04 percent). The antibacterial activity assessment was carried out using the disk diffusion agar method technique (Kirby-Bauer). Results showed that the essential oil from the Piper eriopodon showed no antibacterial activity against Gram-negative bacteria (Escherichia coli, Klebsiella pneumoniae). In contrast, against Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecalis), it only showed activity against Staphylococcus aureus, determining a Minimum Inhibitory Concentration of 2,500 ?g/mL.