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Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
Radaelli, Marcela; Silva, Bárbara Parraga da; Weidlich, Luciana; Hoehne, Lucélia; Flach, Adriana; Costa, Luiz Antonio Mendonça Alves da; Ethur, Eduardo Miranda.
Afiliação
  • Radaelli, Marcela; Centro Universitário UNIVATES. Centro de Ciências Biológicas e da Saúde. Lajeado. Brazil
  • Silva, Bárbara Parraga da; Centro Universitário UNIVATES. Centro de Ciências Biológicas e da Saúde. Lajeado. Brazil
  • Weidlich, Luciana; Centro Universitário UNIVATES. Centro de Ciências Biológicas e da Saúde. Lajeado. Brazil
  • Hoehne, Lucélia; Centro Universitário UNIVATES. Centro de Ciências Exatas e Tecnológicas. Lajeado. Brazil
  • Flach, Adriana; Universidade Federal de Roraima Boa Vista. Departamento de Química. Boa Vista. Brazil
  • Costa, Luiz Antonio Mendonça Alves da; Universidade Federal de Roraima Boa Vista. Departamento de Química. Boa Vista. Brazil
  • Ethur, Eduardo Miranda; Centro Universitário UNIVATES. Centro de Ciências Exatas e Tecnológicas. Lajeado. Brazil
Braz. J. Microbiol. ; 47(2): 424-430, Abr-Jun. 2016. tab
Article em En | VETINDEX | ID: vti-23470
Biblioteca responsável: BR68.1
Localização: BR68.1
ABSTRACT
Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GCMS (gas chromatographymass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25 mg mL-1 for thyme, 5.0 mg mL-1 for basil and marjoram, and 10 mg mL-1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.(AU)
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Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Braz. J. Microbiol. Ano de publicação: 2016 Tipo de documento: Article

Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Braz. J. Microbiol. Ano de publicação: 2016 Tipo de documento: Article