## 3 Results
### S. terebinthifolius Extract from CO\({}_{2}\) Supercritical Extraction
The complexity of these phytochemical profiles is significantly influenced by geographic factors of origin, coupled with the harvesting seasonality, underlying growth conditions, and methodologies employed for compound extraction. These natural components present in the _S.__terbeinthofilius_ extract, with their antioxidant and antimicrobial properties, demonstrate significant potential for food preservation; thus, they have gained relevance in the field of food science [4]. This article aimed to determine the MIC values in \(\upmu\)g.mL\({}^{-1}\) of extracts obtained under different conditions from two strains, _Staphylococcus aureus_ (ATCC 6338) and _Escherichia_ coli (ATCC 8739), as shown in Table 4.  
When interpreting the results provided, it is evident that the SFE conditions of 90 bar at 40 \({}^{\circ}\)C exhibited significant antimicrobial potential against both _Staphylococcus aureus_ (ATCC 6338) and _Escherichia coli_ (ATCC 8739), with inhibition values of 800 and 400, respectively. Additionally, the SFE conditions of 90 bar at 60 \({}^{\circ}\)C displayed even more potent antimicrobial effects against _Staphylococcus aureus_ (ATCC 6338), with an inhibition value of 1600, while the impact on _Escherichia coli_ (ATCC 8739) was lower, as evidenced by the inhibition value of 0.718. These findings underline the influence of the extraction conditions on the antimicrobial activity of the samples against the specific bacterial strains tested. The essential oil derived from _S.__terbeinthofilius_ has exhibited the capacity to hinder the in vitro proliferation of bacteria belonging to the _L.__monocytogenes_ and _E. coli_ groups. Both groups hold significant importance due to their association with potential product contamination within the food industry [2]. This inhibitory effect was reinforced by the investigation conducted by [PERSON] et al. [29], wherein a marked decrease in the growth of _S. aureus_, _L.__monocytogenes_, _E. coli_, and _S.__typhimuriumium_ was observed upon assessing the integration of _S.__terbeinthofilius_ essential oil into active cellulose acetate films at concentrations of 2%, 4%, and 6% (_v/v_). As elucidated by [PERSON] et al. [30], the essential oil extracted from _S.__terbeinthofilius_ has demonstrated a remarkable capacity to completely impede the growth of microorganisms, particularly _S. aureus_ and _L.__monocytogenes_. This effect is evident when the oil is employed at a concentration of 2.72 mg.mL\({}^{-1}\) across a range of culture mediums. Such findings underscore the substantial potential of _S.__terbeinthofilius_ essential oil as a natural antimicrobial agent. The studies by [PERSON] and [PERSON] [31] and [PERSON] et al. [32], which meticulously evaluated the antimicrobial efficacy of both a _S.__terbeinthofilius_ extract and essential oil against Gram-positive bacteria, consistently underscore the noteworthy effectiveness of these compounds against such bacterial strains. It is important to note that the minimum inhibitory concentration of these compounds was consistently observed to be below \(>\)1000 \(\upmu\)g/mL. \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multicolumn{2}{c}{**Strains**} \\ \cline{2-3}  & _Staphylococcus aureus_ & _Escherichia coli_ \\  & **(ATCC 6338)** & **(ATCC 8739)** \\ \hline SFE—90 bar/40 \({}^{\circ}\)C & 800 & 400 \\ SFE—90 bar/60 \({}^{\circ}\)C & 1600 & 0.718 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Determination of MIC values in \(\upmu\)g.mL\({}^{-1}\) for extracts obtained under different conditions.