Antibacterial activity of citrus paradisi essential oil
Fecha
2015Autor
Vasek, Olga Miriam
Cáceres, Liliana Mariel
Chamorro, Ester Ramona
Velasco, Gustavo Adolfo
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The aim of this work was to determine the effectiveness of Grapefruit (Citrus
paradisi) essential oil to inhibit the growth of wild food-borne spoilage and
pathogenic bacterial strains. Additionally, the chemical composition and physical
properties of this essential oil was evaluated. Essential oil was obtained as a byproduct
from agro-processing industry in the province of Corrientes, Argentina.
Monoterpene hydrocarbon limonene representing 93% (v/v), quantified by gas
chromatography, was the major component of essential oil. Citrus paradisi essential
oil inhibited growth of Escherichia coli, Staphylococcus aureus, Lactococcus lactis
subsp. lactis, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides
subsp. dextranicum and Lactobacillus plantarum. The lowest concentration of
essential oil (4.29ppm) was required to inhibit Lactococcus lactis subsp. lactis 207c
VCOR (8.27±0.13 log10 CFU/ml) according to the Minimum Inhibitory
Concentration. The effect of this oil on growth of wild strain 207c VCOR (9.17±0.024
log10 CFU/ml) was determined at different times by total count and
spectrophotometric absorption to 560 nm. At the moment of essential oil injection, the
number of microorganisms was 1.29±0.17x109 CFU/ml and, at 24 hours of contact,
only 6.3±0.5x106 CFU/ml was detected. These results show that oil has a bactericidal
effect if counts with and without addition of essential oil were compared. The loss of
viability was 1.82x109 CFU/ml under these experimental conditions. This essential oil
has very strong potential applicability as a natural antibacterial agent for food
industry, particularly for pasta manufacture which is facing serious spoilage problems
due to lactic bacteria activity.
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