Rocha, Paola dos SantosPaula, Vanessa B.Olinto, Silvia Cristina FigueiraSantos, Edson Lucas dosSouza, Kely de PicoliEstevinho, Leticia M.2018-02-192020-06-222018-01-192020-06-222020da Rocha, Paola Dos Santos; Paula, Vanessa Marina Branco; Olinto, Silvia Cristina Figueira; Dos Santos, Edson Lucas; Souza, Kely de Picoli; Estevinho, Leticia Miranda (2020). Diversity, chemical constituents and biological activities of endophytic fungi isolated from Schinus terebinthifolius raddi. Microorganisms. ISSN -. 8, p. 1-13http://hdl.handle.net/10198/22365Schinus terebinthifolius Raddi is a medicinal plant widely used for the treatment of various diseases. The secondary metabolites responsible for the pharmacological properties can be produced directly by the plant or by endophytic fungi. The objective of this study was to evaluate the diversity of endophytic fungi of di erent parts of S. terebinthifolius and to identify chemical compounds produced by endophytes and their antioxidant and antibacterial activities. For this, fruits, stem bark and roots were dried, ground and placed in fungal growth medium. The selected endophytes were grown and subjected to extraction with ethyl acetate. DPPH, FRAP, -carotene bleaching and antimicrobial assays were performed. The phylogenetic tree was elaborated, encompassing 15 di erent species. The fungal extracts showed hydroxybenzoic acids and 1-dodecanol as predominant compounds. All fungal extracts exhibited antioxidant activity. The fungal extracts exhibited bactericidal and bacteriostatic activities against Gram-positive and Gram-negative bacterial ATCC strains and against methicillin-resistant nosocomial bacteria. Among the 10 endophytic fungi evaluated, the extract of the fungus Ochrocladosporium elatum showed higher phenolic content and exhibited higher antioxidant and antibacterial activities in all tests. Together, the results increase the known diversity of S. terebinthifolius endophytic fungi, secondary metabolites produced and their antioxidant and antibacterial activities.engAntibacterialAntioxidantEndophytesPhenolic compoundsPink pepperVolatile compoundsjournal article10.3390/microorganisms8060859