Antimicrobial activity of essential oils on the native microflora of organic Swiss chard

被引:296
作者
Ponce, AG
Fritz, R
del Valle, C
Roura, SI
机构
[1] Univ Mar del Plata, Fac Ingn, Grp Invest Ingn Alimentos, RA-7600 Mar Del Plata, Argentina
[2] Comis Invest Cient Prov, Buenos Aires, DF, Argentina
[3] Consejo Nacl Invest Cient & Tecn, Buenos Aires, DF, Argentina
来源
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2003年 / 36卷 / 07期
关键词
essential oils; leafy vegetables; microflora; antimicrobial activity;
D O I
10.1016/S0023-6438(03)00088-4
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The antimicrobial activity of several essential oils on the native microflora of Swiss chard was evaluated. The agar diffusion technique (paper disc) was used to establish, in a rapid way, the susceptibility of the native microflora to the different essential oils and to choose those with the greatest antimicrobial activity. An optical method (turbidimetry) and a microdilution method (plate count) were used to determine the minimum bactericidal concentration (MBC) and the minimum inhibitory concentration (MIC). Both methods produced similar results. The essential oils of Eucalyptus globules, Melaleuca alternifolia, Pimpinella anisum and Syzygium aromaticum presented the largest antimicrobial activity. For these oils, the MBC values were in the range of 0.093-1.5 mL/100 mL. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:679 / 684
页数:6
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