Antibacterial Potential of Essential Oils Against Ground Beef Isolates
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Segurança Alimentar e Nutricional (Online) |
Texto Completo: | https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8650280 |
Resumo: | The objective of this study was to evaluate the antibacterial activity of different EOs against Escherichia coli, Salmonella spp., and coagulase-positive staphylococcus isolated from ground beef. The EOs had values varying from 0.78μl/mL to 100μl/mL, and the essential oil of Citrus lemon did not present any bacterial activity against the studied strains. For E. coli, the essential oil of Cinnamomum zeylanicum presented the best inhibitory activity (MIC = 0.78μl/mL to 1.56μl/mL). In Salmonella spp., the EOs of Cymbopogon citratus (MIC = 12.5μl/mL and 25.0μl/mL), C. zeylanicum (MIC = 25.0 µL/mL) and Ocimum basilicum (MIC = 6.25μl/mL, 12.5μl/mL and 50.0μl/mL) exhibited similar results. The EOs of C. zeylanicum and Eugenia caryophyllata demonstrated the lowest average values of study against coagulase-positive Staphylococcus (MIC = 3.12μl/mL, 6.25μl/mL and 12.5μl/mL). With the data obtained in the study, it can be observed the potential of EOs in the control of pathogenic food microorganisms, as well as validate future researches on the proprieties and active compounds of these products, besides the toxicity of these compounds and the possible alterations that can be caused on the food. |
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Antibacterial Potential of Essential Oils Against Ground Beef IsolatesMinimum Inhibitory Concentration. Meats. Spices. Bacterial.Segurança Alimentar e NutricionalMicrobiologia de AlimentosThe objective of this study was to evaluate the antibacterial activity of different EOs against Escherichia coli, Salmonella spp., and coagulase-positive staphylococcus isolated from ground beef. The EOs had values varying from 0.78μl/mL to 100μl/mL, and the essential oil of Citrus lemon did not present any bacterial activity against the studied strains. For E. coli, the essential oil of Cinnamomum zeylanicum presented the best inhibitory activity (MIC = 0.78μl/mL to 1.56μl/mL). In Salmonella spp., the EOs of Cymbopogon citratus (MIC = 12.5μl/mL and 25.0μl/mL), C. zeylanicum (MIC = 25.0 µL/mL) and Ocimum basilicum (MIC = 6.25μl/mL, 12.5μl/mL and 50.0μl/mL) exhibited similar results. The EOs of C. zeylanicum and Eugenia caryophyllata demonstrated the lowest average values of study against coagulase-positive Staphylococcus (MIC = 3.12μl/mL, 6.25μl/mL and 12.5μl/mL). With the data obtained in the study, it can be observed the potential of EOs in the control of pathogenic food microorganisms, as well as validate future researches on the proprieties and active compounds of these products, besides the toxicity of these compounds and the possible alterations that can be caused on the food.Universidade Estadual de Campinas2017-12-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionExperimentalapplication/pdfhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/865028010.20396/san.v24i2.8650280Segurança Alimentar e Nutricional; v. 24 n. 2 (2017): jul./dez.; 161-168Segurança Alimentar e Nutricional; Vol. 24 No. 2 (2017): jul./dez.; 161-168Segurança Alimentar e Nutricional; Vol. 24 Núm. 2 (2017): jul./dez.; 161-1682316-297Xreponame:Revista Segurança Alimentar e Nutricional (Online)instname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPporhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8650280/17325Copyright (c) 2017 Segurança Alimentar e Nutricionalinfo:eu-repo/semantics/openAccessVolcão, Lisiane MartinsMarques, Juliana de LimaSantos, Lucas Moreira dosAllend, Suzane OlacheaFurtado, Kamila da CunhaSerpa, RosanaRibeiro, Gladis Aver2018-01-23T14:42:40Zoai:ojs.periodicos.sbu.unicamp.br:article/8650280Revistahttp://periodicos.sbu.unicamp.br/ojs/index.php/san/indexPUBhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/oai||revnepa@gmail.com|| suporterevsan@gmail.com2316-297X1808-8023opendoar:2022-11-08T14:24:12.563741Revista Segurança Alimentar e Nutricional (Online) - Universidade Estadual de Campinas (UNICAMP)false |
dc.title.none.fl_str_mv |
Antibacterial Potential of Essential Oils Against Ground Beef Isolates |
title |
Antibacterial Potential of Essential Oils Against Ground Beef Isolates |
spellingShingle |
Antibacterial Potential of Essential Oils Against Ground Beef Isolates Volcão, Lisiane Martins Minimum Inhibitory Concentration. Meats. Spices. Bacterial. Segurança Alimentar e Nutricional Microbiologia de Alimentos |
title_short |
Antibacterial Potential of Essential Oils Against Ground Beef Isolates |
title_full |
Antibacterial Potential of Essential Oils Against Ground Beef Isolates |
title_fullStr |
Antibacterial Potential of Essential Oils Against Ground Beef Isolates |
title_full_unstemmed |
Antibacterial Potential of Essential Oils Against Ground Beef Isolates |
title_sort |
Antibacterial Potential of Essential Oils Against Ground Beef Isolates |
author |
Volcão, Lisiane Martins |
author_facet |
Volcão, Lisiane Martins Marques, Juliana de Lima Santos, Lucas Moreira dos Allend, Suzane Olachea Furtado, Kamila da Cunha Serpa, Rosana Ribeiro, Gladis Aver |
author_role |
author |
author2 |
Marques, Juliana de Lima Santos, Lucas Moreira dos Allend, Suzane Olachea Furtado, Kamila da Cunha Serpa, Rosana Ribeiro, Gladis Aver |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Volcão, Lisiane Martins Marques, Juliana de Lima Santos, Lucas Moreira dos Allend, Suzane Olachea Furtado, Kamila da Cunha Serpa, Rosana Ribeiro, Gladis Aver |
dc.subject.por.fl_str_mv |
Minimum Inhibitory Concentration. Meats. Spices. Bacterial. Segurança Alimentar e Nutricional Microbiologia de Alimentos |
topic |
Minimum Inhibitory Concentration. Meats. Spices. Bacterial. Segurança Alimentar e Nutricional Microbiologia de Alimentos |
description |
The objective of this study was to evaluate the antibacterial activity of different EOs against Escherichia coli, Salmonella spp., and coagulase-positive staphylococcus isolated from ground beef. The EOs had values varying from 0.78μl/mL to 100μl/mL, and the essential oil of Citrus lemon did not present any bacterial activity against the studied strains. For E. coli, the essential oil of Cinnamomum zeylanicum presented the best inhibitory activity (MIC = 0.78μl/mL to 1.56μl/mL). In Salmonella spp., the EOs of Cymbopogon citratus (MIC = 12.5μl/mL and 25.0μl/mL), C. zeylanicum (MIC = 25.0 µL/mL) and Ocimum basilicum (MIC = 6.25μl/mL, 12.5μl/mL and 50.0μl/mL) exhibited similar results. The EOs of C. zeylanicum and Eugenia caryophyllata demonstrated the lowest average values of study against coagulase-positive Staphylococcus (MIC = 3.12μl/mL, 6.25μl/mL and 12.5μl/mL). With the data obtained in the study, it can be observed the potential of EOs in the control of pathogenic food microorganisms, as well as validate future researches on the proprieties and active compounds of these products, besides the toxicity of these compounds and the possible alterations that can be caused on the food. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Experimental |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8650280 10.20396/san.v24i2.8650280 |
url |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8650280 |
identifier_str_mv |
10.20396/san.v24i2.8650280 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8650280/17325 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Segurança Alimentar e Nutricional info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Segurança Alimentar e Nutricional |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
dc.source.none.fl_str_mv |
Segurança Alimentar e Nutricional; v. 24 n. 2 (2017): jul./dez.; 161-168 Segurança Alimentar e Nutricional; Vol. 24 No. 2 (2017): jul./dez.; 161-168 Segurança Alimentar e Nutricional; Vol. 24 Núm. 2 (2017): jul./dez.; 161-168 2316-297X reponame:Revista Segurança Alimentar e Nutricional (Online) instname:Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP |
instname_str |
Universidade Estadual de Campinas (UNICAMP) |
instacron_str |
UNICAMP |
institution |
UNICAMP |
reponame_str |
Revista Segurança Alimentar e Nutricional (Online) |
collection |
Revista Segurança Alimentar e Nutricional (Online) |
repository.name.fl_str_mv |
Revista Segurança Alimentar e Nutricional (Online) - Universidade Estadual de Campinas (UNICAMP) |
repository.mail.fl_str_mv |
||revnepa@gmail.com|| suporterevsan@gmail.com |
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1800216587692670976 |