Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32549
Title: Composição química e concentração mínima bactericida de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica
Other Titles: Determination of minimum bactericidal concentration of sixteen essential oils on enterotoxigenic Escherichia coli
Keywords: Patógeno alimentar
Escherichia coli enterotoxigênica
Antimicrobianos naturais
Atividade bactericida
Cromatografia gasosa
Food pathogen
Natural antimicrobial
Bactericidal activity
Gas chromatography
Issue Date: Jan-2016
Publisher: Sociedade Brasileira de Plantas Medicinais
Citation: SOUZA, A. A. et al. Composição química e concentração mínima bactericida de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica. Revista Brasileira de Plantas Medicinais, Campinas, v. 18, n. 1, p. 105-112, jan./mar. 2016.
Abstract: This study aimed to evaluate the bactericidal effect in vitro of sixteen essential oils on enterotoxigenic Escherichia coli (ETEC). Among the essential oils, three were extracted in situ by steam distillation and thirteen were purchased commercially. All oils were analyzed by GC-MS and GC-FID. The bactericidal activity was evaluated by the microdilution method using tryptone soy broth, and 96-well polystyrene microplates with subsequent plating of the cultures in tryptone soy agar. Cinnamomum cassia and Thymus vulgaris essential oils showed minimal bactericidal concentration (MBC) 0.12% and 0.25%, respectively. Both commercial oils of Syzygium aromaticum and Origanum vulgare showed MBC of 0.50% and the oils extracted in situ Origanum vulgare and Cymbopogon citratus showed both MBC of 1.00%. The sixteen essential oils pointed out distinct qualitative and quantitative chemical composition. Chemical analysis of Cinnamomum cassia and Thymus vulgaris oils had the predominant presence of E-cinnamaldehyde (84.52% ± 0.07%) and thymol (50.89% ± 0.31%). In conclusion, T. vulgaris and C. cassia oils were the most effective in inhibiting in vitro growth of this bacterium, which has different sensitivity levels depending on the chemical composition of the oil.
URI: http://repositorio.ufla.br/jspui/handle/1/32549
Appears in Collections:DAG - Artigos publicados em periódicos



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