Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/6674 |
Resumo: | The essential oil extracted from the fruits of pink pepper (Schinus terebinthifolius Raddi) has antioxidant, antimicrobial and antifungal properties. These properties are related to the presence of antibacterial compounds in its composition. Such compounds can be used to combat deteriorating and pathogenic bacteria in food. Thus, the objective of this study was to extract the essential oil from pink pepper (Schinus terebinthifolius Raddi) and determine the cytotoxicity and minimum inhibitory concentration, in order to investigate its antimicrobial effect against bacterial strains, aiming at the possible use of essential oil as a condiment in foods. The essential oil was extracted using a modified Clevenger apparatus (hydrodistillation) and the parameters of appearance, odor, color and density were determined. For cytotoxicity, eight concentrations (500; 250; 150; 50; 25; 12.5; 6.24 and 0 µg / ml) of the essential oil applied in Artemia salina were used and for the determination of the minimum inhibitory concentration, eight concentrations were tested (0; 0.01625; 0.0325; 0.065; 0.125; 0.25; 0.5 and 1%) in five different bacterial strains, two Gram-positive (Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 19117) and three Gram-negative (Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028 and Salmonella Enteretidis ATCC 13076). The results showed that the cytotoxic concentration was 86.2 µg / ml and the rate of inhibition only for the strain of Staphylococcus aureus was 0.5% and the other strains were not inhibited. Thus, it can be concluded that the essential oil of pink pepper (Schinus terebinthifolius Raddi) can be incorporated into foods to inhibit the strain of Staphylococcus aureus, at a concentration of 0.5%. |
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Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum Extracción de aceite esencial de pimienta rosa (Schinus terebinthifolius Raddi) y determinación de citotoxicidad y recuento inhibitorio mínimoExtração de óleo essencial da pimenta rosa (Schinus terebinthifolius Raddi) e determinação da citotoxicidade e contagem inibitória mínima Saline artemiaCondimentStaphylococcus aureus.Artemia salinaCondimentoStaphylococcus aureus.Artemia salinaCondimentoStaphylococcus aureus.The essential oil extracted from the fruits of pink pepper (Schinus terebinthifolius Raddi) has antioxidant, antimicrobial and antifungal properties. These properties are related to the presence of antibacterial compounds in its composition. Such compounds can be used to combat deteriorating and pathogenic bacteria in food. Thus, the objective of this study was to extract the essential oil from pink pepper (Schinus terebinthifolius Raddi) and determine the cytotoxicity and minimum inhibitory concentration, in order to investigate its antimicrobial effect against bacterial strains, aiming at the possible use of essential oil as a condiment in foods. The essential oil was extracted using a modified Clevenger apparatus (hydrodistillation) and the parameters of appearance, odor, color and density were determined. For cytotoxicity, eight concentrations (500; 250; 150; 50; 25; 12.5; 6.24 and 0 µg / ml) of the essential oil applied in Artemia salina were used and for the determination of the minimum inhibitory concentration, eight concentrations were tested (0; 0.01625; 0.0325; 0.065; 0.125; 0.25; 0.5 and 1%) in five different bacterial strains, two Gram-positive (Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 19117) and three Gram-negative (Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028 and Salmonella Enteretidis ATCC 13076). The results showed that the cytotoxic concentration was 86.2 µg / ml and the rate of inhibition only for the strain of Staphylococcus aureus was 0.5% and the other strains were not inhibited. Thus, it can be concluded that the essential oil of pink pepper (Schinus terebinthifolius Raddi) can be incorporated into foods to inhibit the strain of Staphylococcus aureus, at a concentration of 0.5%.El aceite esencial extraído de los frutos de la pimienta rosa (Schinus terebinthifolius Raddi) tiene propiedades antioxidantes, antimicrobianas y antifúngicas. Estas propiedades están relacionadas con la presencia de compuestos antibacterianos en su composición. Dichos compuestos se pueden usar para combatir el deterioro y las bacterias patógenas en los alimentos. Por lo tanto, el objetivo de este estudio fue extraer el aceite esencial de la pimienta rosa (Schinus terebinthifolius Raddi) y determinar la citotoxicidad y la concentración inhibitoria mínima, a fin de investigar su efecto antimicrobiano contra las cepas bacterianas, con el objetivo del posible uso de aceite esencial como condimento en alimentos El aceite esencial se extrajo mediante un aparato Clevenger modificado (hidrodestilación) y se determinaron los parámetros de apariencia, olor, color y densidad. Para la citotoxicidad, se usaron ocho concentraciones (500; 250; 150; 50; 25; 12.5; 6.24 y 0 µg / ml) del aceite esencial aplicado en Artemia salina y para la determinación de la concentración inhibitoria mínima, se probaron ocho concentraciones (0; 0.01625; 0.0325; 0.065; 0.125; 0.25; 0.5 y 1%) en cinco cepas bacterianas diferentes, dos Gram-positivas (Staphylococcus aureus ATCC 25923 y Listeria monocytogenes ATCC 19117) y tres Gram-negativo (Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028 y Salmonella Enteretidis ATCC 13076). Los resultados mostraron que la concentración citotóxica fue de 86.2 µg / ml y la tasa de inhibición solo para la cepa de Staphylococcus aureus fue de 0.5% y las otras cepas no fueron inhibidas. Por lo tanto, se puede concluir que el aceite esencial de pimienta rosa (Schinus terebinthifolius Raddi) se puede incorporar a los alimentos para inhibir la cepa de Staphylococcus aureus, a una concentración del 0,5%.O óleo essencial extraído dos frutos da pimenta rosa (Schinus terebinthifolius Raddi) possui propriedades antioxidantes, antimicrobianas e antifúngicas. Estas propriedades estão relacionadas a presença de compostos antibacterianos na sua composição. Tais compostos podem ser usados no combate a bactérias deteriorantes e patogênicas em alimentos. Assim, o objetivo deste estudo foi extrair o óleo essencial da pimenta-rosa (Schinus terebinthifolius Raddi) e determinar a citotoxidade e a concentração inibitória mínima, afim de investigar seu efeito antimicrobiano contra cepas bacterianas, visando a possível utilização do óleo essencial como condimento em alimentos. O óleo essencial foi extraído por aparelho Clevenger modificado (hidrodestilação) e foram determinados os parâmetros de aparência, odor, cor e densidade. Para a citotoxicidade foram utilizadas oito concentrações (500; 250; 150; 50; 25; 12,5; 6,24 e 0 µg/ml) do óleo essencial aplicado em Artemia salina e para a determinação da concentração inibitória mínima oito concentrações foram testadas (0; 0,01625; 0,0325; 0,065; 0,125; 0,25; 0,5 e 1 %) em cinco diferentes linhagens bacterianas, sendo duas Gram-positivas (Staphylococcus aureus ATCC 25923 e Listeria monocytogenes ATCC 19117) e três Gram-negativas (Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028 e Salmonella Enteretidis ATCC 13076). Os resultados demonstraram que a concentração citotóxica foi de 86,2 µg/ml e a taxa de inibição apenas para a linhagem de Staphylococcus aureus foi de 0,5% e as demais linhagens não foram inibidas. Assim, pode-se concluir que o óleo essencial da pimenta rosa (Schinus terebinthifolius Raddi) pode ser incorporado em alimentos para inibir a linhagem de Staphylococcus aureus, na concentração de 0,5%. Research, Society and Development2020-08-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/667410.33448/rsd-v9i8.6674Research, Society and Development; Vol. 9 No. 8; e996986674Research, Society and Development; Vol. 9 Núm. 8; e996986674Research, Society and Development; v. 9 n. 8; e9969866742525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/6674/6108Copyright (c) 2020 Ícaro Randson Nascimento Santos, Jôingly Casimiro de Farias, Thamirys Lorranne Santos Lima, Inês Maria Barbosa Nunes Queiroga, Karina da Silva Chaves, Mônica Tejo Cavalcanti, Mônica Correia Gonçalveshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Ícaro Randson NascimentoFarias, Jôingly Casimiro deLima, Thamirys Lorranne SantosQueiroga, Inês Maria Barbosa NunesChaves, Karina da SilvaCavalcanti, Mônica TejoGonçalves, Mônica Correia2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6674Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:42.928122Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum Extracción de aceite esencial de pimienta rosa (Schinus terebinthifolius Raddi) y determinación de citotoxicidad y recuento inhibitorio mínimo Extração de óleo essencial da pimenta rosa (Schinus terebinthifolius Raddi) e determinação da citotoxicidade e contagem inibitória mínima |
title |
Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum |
spellingShingle |
Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum Santos, Ícaro Randson Nascimento Saline artemia Condiment Staphylococcus aureus. Artemia salina Condimento Staphylococcus aureus. Artemia salina Condimento Staphylococcus aureus. |
title_short |
Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum |
title_full |
Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum |
title_fullStr |
Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum |
title_full_unstemmed |
Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum |
title_sort |
Essential oil extraction pink pepper (Schinus terebinthifolius Raddi) and determination of cytotoxicity and inhibitory count minimum |
author |
Santos, Ícaro Randson Nascimento |
author_facet |
Santos, Ícaro Randson Nascimento Farias, Jôingly Casimiro de Lima, Thamirys Lorranne Santos Queiroga, Inês Maria Barbosa Nunes Chaves, Karina da Silva Cavalcanti, Mônica Tejo Gonçalves, Mônica Correia |
author_role |
author |
author2 |
Farias, Jôingly Casimiro de Lima, Thamirys Lorranne Santos Queiroga, Inês Maria Barbosa Nunes Chaves, Karina da Silva Cavalcanti, Mônica Tejo Gonçalves, Mônica Correia |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Santos, Ícaro Randson Nascimento Farias, Jôingly Casimiro de Lima, Thamirys Lorranne Santos Queiroga, Inês Maria Barbosa Nunes Chaves, Karina da Silva Cavalcanti, Mônica Tejo Gonçalves, Mônica Correia |
dc.subject.por.fl_str_mv |
Saline artemia Condiment Staphylococcus aureus. Artemia salina Condimento Staphylococcus aureus. Artemia salina Condimento Staphylococcus aureus. |
topic |
Saline artemia Condiment Staphylococcus aureus. Artemia salina Condimento Staphylococcus aureus. Artemia salina Condimento Staphylococcus aureus. |
description |
The essential oil extracted from the fruits of pink pepper (Schinus terebinthifolius Raddi) has antioxidant, antimicrobial and antifungal properties. These properties are related to the presence of antibacterial compounds in its composition. Such compounds can be used to combat deteriorating and pathogenic bacteria in food. Thus, the objective of this study was to extract the essential oil from pink pepper (Schinus terebinthifolius Raddi) and determine the cytotoxicity and minimum inhibitory concentration, in order to investigate its antimicrobial effect against bacterial strains, aiming at the possible use of essential oil as a condiment in foods. The essential oil was extracted using a modified Clevenger apparatus (hydrodistillation) and the parameters of appearance, odor, color and density were determined. For cytotoxicity, eight concentrations (500; 250; 150; 50; 25; 12.5; 6.24 and 0 µg / ml) of the essential oil applied in Artemia salina were used and for the determination of the minimum inhibitory concentration, eight concentrations were tested (0; 0.01625; 0.0325; 0.065; 0.125; 0.25; 0.5 and 1%) in five different bacterial strains, two Gram-positive (Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 19117) and three Gram-negative (Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028 and Salmonella Enteretidis ATCC 13076). The results showed that the cytotoxic concentration was 86.2 µg / ml and the rate of inhibition only for the strain of Staphylococcus aureus was 0.5% and the other strains were not inhibited. Thus, it can be concluded that the essential oil of pink pepper (Schinus terebinthifolius Raddi) can be incorporated into foods to inhibit the strain of Staphylococcus aureus, at a concentration of 0.5%. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-08-06 |
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://rsdjournal.org/index.php/rsd/article/view/6674 10.33448/rsd-v9i8.6674 |
url |
https://rsdjournal.org/index.php/rsd/article/view/6674 |
identifier_str_mv |
10.33448/rsd-v9i8.6674 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/6674/6108 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 8; e996986674 Research, Society and Development; Vol. 9 Núm. 8; e996986674 Research, Society and Development; v. 9 n. 8; e996986674 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052803151036416 |