Potencial antimicrobiano de extratos e óleos essenciais de vegetais não tradicionais sobre patógenos de origem alimentar
Year: 2010
Type: dissertation
Abstract: Contamination of food can cause infection or intoxication in humans and are caused by several agents, among which are included different micro-organisms. The emergence of microbial strains resistant to a wide variety of antibiotics has become a problem for public health. The main cause is due to the overuse of antibiotics in animal feed and also to the blanket approach of people and animals by veterinary prescription and, respectively. In recent years there has been growing consumer demand for safer products, in view of this, there is increasingly a need to seek alternative ways to control micro-organisms in food in order to achieve this purpose. This study aimed to evaluate the overall antimicrobial power of plant extracts against the foodborne pathogens giving preference to plant biodiversity of Viçosa, Minas Gerais and spinoff of food industry. We used the following plants: fruit of Caryocar brasiliense (Pequi); leaves of Caryophyllus aromaticus (Glove); leaves of Citrus Limonium (Lemon); leaves of Corymbia citriodora (Eucalyptus); leaves of Cymbopogon citratus (Lemon Balm grass), leaves of Eucalyptus camaldulensis (Eucalyptus), leaves of Eugenia uniflora (Pitanga); leaves of Euterpe edulis (heart of palm); seed of Helianthus annuus (Sunflower); seed of Mabea fistulifera (Canudo-de-pito); leaves of Melaleuca alternifolia (Tea tree); leaves of Melaleuca quinquenervia (Melaleuca); leaves of Murraya paniculata (False myrtle), bark of Musa x paradisiaca L. (Banana nanica); leaves of Myrciaria cauliflora (Jaboticaba); leaves of Passiflora edulis (passion fruit), leaf and whole Persea gratissima (avocado); seed of Psidium guajava (Guava), leaves of Schinus terebinthifolius (Aroeirinha); leaves of Spondias dulcis (Caja-manga) and leaves of Xanthosoma violaceum (Taioba) to obtain the extracts. The extracts were obtained by pressing (EP) and extraction in ethanol (EOH), hexane (EHX) or water (EAq). The results showed that the herbal extracts that showed the highest inhibitory effect for both gramnegative and gram-positive evaluated were: EAq and EOH leaves of cajá-manga, EOH leaves of taioba and EHX leaves of clove. All essential oils tested showed some inhibitory action against both micro-gram-positive and gram-negative. None of the EPs showed a significant inhibitory effect. The evaluation of the chemical composition of the extracts were allowed to observe the various constituents, among them, fatty acids (palmitic acid, oleic acid, linoleic acid), alcohols, amines, hydrocarbons, esters, ketones and acids. In assessing the chemical composition of essential oils was possible to observe the presence of terpenes, aldehydes, alcohols and phenols.
Source: Americanae (AECID Library)
Author: Fernanda Ciolfi
Language: Portuguese
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2284110277