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- Title
Antibacterial activity of Lippia alba, Myrcia lundiana and Ocimum basilicum essential oils against six food-spoiling pathogenic microorganisms.
- Authors
Silva de Araújo Couto, Hyrla Grazielle; Teixeira Barbosa, Ana Andréa; de Castro Nizio, Daniela Aparecida; de Lima Nogueira, Paulo Cesar; de Fátima Arrigoni-Blank, Maria; Oliveira Pinto, Jéssika Andreza; Freitas Alves, Mércia; dos Santos Pinto, Vanderson; Fitzgerald Blank, Arie
- Abstract
The aim of this study was to undertake a screening experiment on essential oils (EO) of Myrcia lundiana, Ocimum basilicum and Lippia alba against six food-spoiling pathogenic bacteria. Seventy-two (72) samples were initially analyzed for antimicrobial activity based on the agar diffusion test. The minimum inhibitory (MIC) and bactericidal (MBC) concentrations were determined for the 12 samples which showed greatest antimicrobial potential in this stage. Two samples of L. alba, three samples of M. lundiana and seven samples of O. basilicum showed a MIC of 0.12-125 µL/mL for the six tested bacteria. Of these, the EO of O. basilicum cultivar Maria Bonita stood out with the lowest MIC and MBC. Thus, a mixture simulating this essential oil was prepared from commercial standards of the compounds (±)-linalool, geraniol and 1,8-cineole. Significantly higher MIC and MBC were detected in the simulation compared to the respective EO, suggesting a synergistic effect between compounds.
- Subjects
ESSENTIAL oils; BASIL; PATHOGENIC microorganisms; LIPPIA (Genus); DISC diffusion tests (Microbiology); PATHOGENIC bacteria
- Publication
Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas, 2021, Vol 20, Issue 3, p260
- ISSN
0717-7917
- Publication type
Article
- DOI
10.37360/blacpma.21.20.3.20