BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.

Detalhes bibliográficos
Autor(a) principal: Sousa, João Paulo Gomes
Data de Publicação: 2016
Outros Autores: Rosa, Carolini Esmeriz, Assunção, Daiane Evelin dos Santos, Paiva, Ed Carlo Rosa, Barros, Jupyracyara Jandyra de Carvalho
Tipo de documento: Artigo
Idioma: por
Título da fonte: Engenharia na Agricultura
Texto Completo: https://periodicos.ufv.br/reveng/article/view/537
Resumo: The stability of the antimicrobial activity of an aqueous extract of Moringa oleifera Lam. seed versus time / temperature was assayed from the disk diffusion method on the Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 species. The extracts were placed at four different temperatures (8 °C, 25 ºC, 37 °C and 42 °C) and monitored at time zero three days, seven days and ten days. The single bacterium was susceptible Staphylococcus aureus ATCC 25923 (inhibition zone > 13 mm). The increase extract volume did not lead to increased effectiveness Staphylococcus aureus ATCC 25923 control. From three-day decrease in the extract bactericidal activity was observed. The temperature does not influence the size of the (inhibition zone, though the extracts kept at 8 °C maintained their inhibitory effect longer. The results of this study indicate the potential application of the seed extract of Moringa oleifera Lam. as an interesting alternative to agriculture, such as in food preservation.
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spelling BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.INFLUÊNCIA DO BINÔMIO TEMPO/TEMPERATURA NA ATIVIDADE BACTERICIDA DO EXTRATO AQUOSO DE Moringa oleifera LAM.estabilidade térmicaconservação de alimentosStaphylococcus aureusThe stability of the antimicrobial activity of an aqueous extract of Moringa oleifera Lam. seed versus time / temperature was assayed from the disk diffusion method on the Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 species. The extracts were placed at four different temperatures (8 °C, 25 ºC, 37 °C and 42 °C) and monitored at time zero three days, seven days and ten days. The single bacterium was susceptible Staphylococcus aureus ATCC 25923 (inhibition zone > 13 mm). The increase extract volume did not lead to increased effectiveness Staphylococcus aureus ATCC 25923 control. From three-day decrease in the extract bactericidal activity was observed. The temperature does not influence the size of the (inhibition zone, though the extracts kept at 8 °C maintained their inhibitory effect longer. The results of this study indicate the potential application of the seed extract of Moringa oleifera Lam. as an interesting alternative to agriculture, such as in food preservation.A estabilidade da atividade antimicrobiana do extrato aquoso da semente de Moringa oleifera Lam, em relação ao tempo/temperatura, foi testada a partir da técnica de difusão em disco nas espécies Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 e Pseudomonas aeruginosa ATCC 27853. Os extratos foram colocados em quatro temperaturas diferentes (8 ºC, 25 ºC, 37º C e 42 ºC) e monitorados no tempo zero, três dias, sete dias e dez dias e a única bactéria susceptível a eles foi a Staphylococcus aureus ATCC 25923 (halo de inibição > 13 mm). O aumento no volume do extrato não levou ao aumento da efetividade no controle de Staphylococcus aureus ATCC 25923. A partir de três dias, foi observado decréscimo na atividade do extrato, no que se refere à ação bactericida. A temperatura não influenciou o tamanho dos halos de inibição, porém os extratos mantidos a 8 ºC tiveram seu efeito inibidor mantido por maior período de tempo. Os resultados deste estudo indicaram o potencial de aplicação do extrato da semente de Moringa oleifera Lam. como uma alternativa interessante na conservação de alimentos.Universidade Federal de Viçosa - UFV2016-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/mswordhttps://periodicos.ufv.br/reveng/article/view/53710.13083/reveng.v24i2.593Engineering in Agriculture; Vol. 24 No. 2 (2016); 131-138Revista Engenharia na Agricultura - REVENG; v. 24 n. 2 (2016); 131-1382175-68131414-398410.13083/reveng.v24i2reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/reveng/article/view/537/368https://periodicos.ufv.br/reveng/article/view/537/3845Sousa, João Paulo GomesRosa, Carolini EsmerizAssunção, Daiane Evelin dos SantosPaiva, Ed Carlo RosaBarros, Jupyracyara Jandyra de Carvalhoinfo:eu-repo/semantics/openAccess2023-01-19T13:29:55Zoai:ojs.periodicos.ufv.br:article/537Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-01-19T13:29:55Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.
INFLUÊNCIA DO BINÔMIO TEMPO/TEMPERATURA NA ATIVIDADE BACTERICIDA DO EXTRATO AQUOSO DE Moringa oleifera LAM.
title BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.
spellingShingle BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.
Sousa, João Paulo Gomes
estabilidade térmica
conservação de alimentos
Staphylococcus aureus
title_short BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.
title_full BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.
title_fullStr BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.
title_full_unstemmed BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.
title_sort BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.
author Sousa, João Paulo Gomes
author_facet Sousa, João Paulo Gomes
Rosa, Carolini Esmeriz
Assunção, Daiane Evelin dos Santos
Paiva, Ed Carlo Rosa
Barros, Jupyracyara Jandyra de Carvalho
author_role author
author2 Rosa, Carolini Esmeriz
Assunção, Daiane Evelin dos Santos
Paiva, Ed Carlo Rosa
Barros, Jupyracyara Jandyra de Carvalho
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Sousa, João Paulo Gomes
Rosa, Carolini Esmeriz
Assunção, Daiane Evelin dos Santos
Paiva, Ed Carlo Rosa
Barros, Jupyracyara Jandyra de Carvalho
dc.subject.por.fl_str_mv estabilidade térmica
conservação de alimentos
Staphylococcus aureus
topic estabilidade térmica
conservação de alimentos
Staphylococcus aureus
description The stability of the antimicrobial activity of an aqueous extract of Moringa oleifera Lam. seed versus time / temperature was assayed from the disk diffusion method on the Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 species. The extracts were placed at four different temperatures (8 °C, 25 ºC, 37 °C and 42 °C) and monitored at time zero three days, seven days and ten days. The single bacterium was susceptible Staphylococcus aureus ATCC 25923 (inhibition zone > 13 mm). The increase extract volume did not lead to increased effectiveness Staphylococcus aureus ATCC 25923 control. From three-day decrease in the extract bactericidal activity was observed. The temperature does not influence the size of the (inhibition zone, though the extracts kept at 8 °C maintained their inhibitory effect longer. The results of this study indicate the potential application of the seed extract of Moringa oleifera Lam. as an interesting alternative to agriculture, such as in food preservation.
publishDate 2016
dc.date.none.fl_str_mv 2016-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/reveng/article/view/537
10.13083/reveng.v24i2.593
url https://periodicos.ufv.br/reveng/article/view/537
identifier_str_mv 10.13083/reveng.v24i2.593
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/reveng/article/view/537/368
https://periodicos.ufv.br/reveng/article/view/537/3845
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/msword
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv Engineering in Agriculture; Vol. 24 No. 2 (2016); 131-138
Revista Engenharia na Agricultura - REVENG; v. 24 n. 2 (2016); 131-138
2175-6813
1414-3984
10.13083/reveng.v24i2
reponame:Engenharia na Agricultura
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Engenharia na Agricultura
collection Engenharia na Agricultura
repository.name.fl_str_mv Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br
_version_ 1788355358444486656

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