Evaluation of the rosemary essential oil (Rosmarinus officinalis L.) as modulator of bacterial resistance

• Autor(a) principal: Ribeiro, Daniele Silva
• Data de Publicação: 2012
• Outros Autores: Melo, Daniela Benevides, Guimarães, Alaíse Gil, Velozo, Eudes Silva
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/7496
• topic: Essential oil; Rosemary; Bacterial resistance.; 5.07.01.00-2; Óleo essencial; Alecrim; Resistência bacteriana.; 5.07.01.00-2

Microorganisms can be transmitted by food causing diseases in humans. The antibiotics commonly used in treatment of these diseases have shown little or no effect, and in view of the resistance that many microorganisms have acquired. This study evaluated the essential oil leaves of Rosmarinus officinalis L. as a modulator of resistance bacterial drug. The essential oil was obtained by hydrodistillation in a Clevenger apparatus for 3 hours. We tested four strains of E.coli resistant ampicillin (AMP) and tetracycline (TET) and four strains of Salmonella spp. Resistant to nitrofurantoin (NIT). The strains in 0.5 MacFarland scale suspension were inoculated on Mueller Hinton agar, then soaked antibiotic disks with 10 and 20?L oil pure rosemary were placed on the plates. After 24h/37 º C were measured halos around the discs. All strains tested showed susceptibility to the combined action of essential oil with antibiotics tested. The results indicate that the use of promising rosemary essential oil in combination with antibiotics to combat pathogenic bacteria.