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| Format: | Artículo científico |
| Language: | en |
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Universidad de Guanajuato
2018
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| Online Access: | https://www.redalyc.org/articulo.oa?id=41657172002 https://www.redalyc.org/journal/416/41657172002/ https://www.redalyc.org/journal/416/41657172002/html/ https://www.redalyc.org/journal/416/41657172002/41657172002.epub https://www.redalyc.org/journal/416/41657172002/movil https://doi.org/10.15174/au.2018.1817 |
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| _version_ | 1866557585229873152 |
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| author | Zahaed Evangelista Martínez |
| author_facet | Zahaed Evangelista Martínez |
| contents | Antimicrobial evaluation of plant essential oils against pathogenic microorganisms: In vitro study of oregano oil combined with conventional food preservatives Zahaed Evangelista Martínez Nohemí Reyes Vázquez Ingrid Rodríguez Buenfil Multidisciplinarias (Ciencias Sociales) oregano synergy Essential oil ascorbic acid lethal curves Essential oils (EO) are promising natural antimicrobial additives to control microbial pathogens. This study aims to investigate the antimicrobial activities of plant essential oils and to study the antimicrobial effect of oregano oil (OrO) in combination with food preservatives. The antimicrobial screening showed that Escherichia coli and Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella ser. Typhimurium) appeared to be less susceptible to EO, whereas Staphylococcus aureus and Candida albicans were more affected. The Minimum Inhibitory Concentration (MIC) and Minimum Lethal Concentration (MLC) for laurel, cumin, oregano and rosemary oils showed values ranging from 0.078% to 1.25% (v/v). Also, synergic and viability effects of OrO combined with acetic acid (AcA) showed an additive effect against E. coli and C. albicans, while combination OrO + ascorbic acid (Asc) exhibited the same effect over Salmonella ser. Typhimurium and C. albicans. Therefore, oregano oil in combination with preservatives could be used to control the growth of pathogenic microorganisms for food preservation. 2018 artículo científico 0188-6266 https://www.redalyc.org/articulo.oa?id=41657172002 https://www.redalyc.org/journal/416/41657172002/ https://www.redalyc.org/journal/416/41657172002/html/ https://www.redalyc.org/journal/416/41657172002/41657172002.epub https://www.redalyc.org/journal/416/41657172002/movil https://doi.org/10.15174/au.2018.1817 en http://www.redalyc.org/revista.oa?id=416 Acta Universitaria application/pdf Universidad de Guanajuato Acta Universitaria (México) Num.4 Vol.28 |
| format | Artículo científico |
| id | redalyc_41657172002 |
| language | en |
| publishDate | 2018 |
| publisher | Universidad de Guanajuato |
| spellingShingle | Antimicrobial evaluation of plant essential oils against pathogenic microorganisms: In vitro study of oregano oil combined with conventional food preservatives Zahaed Evangelista Martínez Multidisciplinarias (Ciencias Sociales) oregano synergy Essential oil ascorbic acid lethal curves Antimicrobial evaluation of plant essential oils against pathogenic microorganisms: In vitro study of oregano oil combined with conventional food preservatives Zahaed Evangelista Martínez Nohemí Reyes Vázquez Ingrid Rodríguez Buenfil Multidisciplinarias (Ciencias Sociales) oregano synergy Essential oil ascorbic acid lethal curves Essential oils (EO) are promising natural antimicrobial additives to control microbial pathogens. This study aims to investigate the antimicrobial activities of plant essential oils and to study the antimicrobial effect of oregano oil (OrO) in combination with food preservatives. The antimicrobial screening showed that Escherichia coli and Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella ser. Typhimurium) appeared to be less susceptible to EO, whereas Staphylococcus aureus and Candida albicans were more affected. The Minimum Inhibitory Concentration (MIC) and Minimum Lethal Concentration (MLC) for laurel, cumin, oregano and rosemary oils showed values ranging from 0.078% to 1.25% (v/v). Also, synergic and viability effects of OrO combined with acetic acid (AcA) showed an additive effect against E. coli and C. albicans, while combination OrO + ascorbic acid (Asc) exhibited the same effect over Salmonella ser. Typhimurium and C. albicans. Therefore, oregano oil in combination with preservatives could be used to control the growth of pathogenic microorganisms for food preservation. 2018 artículo científico 0188-6266 https://www.redalyc.org/articulo.oa?id=41657172002 https://www.redalyc.org/journal/416/41657172002/ https://www.redalyc.org/journal/416/41657172002/html/ https://www.redalyc.org/journal/416/41657172002/41657172002.epub https://www.redalyc.org/journal/416/41657172002/movil https://doi.org/10.15174/au.2018.1817 en http://www.redalyc.org/revista.oa?id=416 Acta Universitaria application/pdf Universidad de Guanajuato Acta Universitaria (México) Num.4 Vol.28 |
| title | Antimicrobial evaluation of plant essential oils against pathogenic microorganisms: In vitro study of oregano oil combined with conventional food preservatives |
| topic | Multidisciplinarias (Ciencias Sociales) oregano synergy Essential oil ascorbic acid lethal curves |
| url | https://www.redalyc.org/articulo.oa?id=41657172002 https://www.redalyc.org/journal/416/41657172002/ https://www.redalyc.org/journal/416/41657172002/html/ https://www.redalyc.org/journal/416/41657172002/41657172002.epub https://www.redalyc.org/journal/416/41657172002/movil https://doi.org/10.15174/au.2018.1817 |