Óleos essenciais no controle in vitro de bactérias patogênicas e deterioradoras de alimentos
DOI:
https://doi.org/10.34117/bjdv9n4-083Keywords:
Cymbopogon citratus, Lippia alba, antibacterianos, plantas medicinaisAbstract
O objetivo deste trabalho foi avaliar a atividade antimicrobiana, in vitro, dos óleos essenciais de Cymbopogon citratus e Lippia alba (Mill) N. E. Brown contra microrganismos patogênicos e deterioradores de alimentos. Os óleos foram extraídos por hidrodestilação e caracterizados quanto à composição química por cromatografia gasosa. A atividade antimicrobiana dos óleos foi determinada pelo método de difusão em ágar e, as concentrações inibitórias e bactericidas mínimas foram determinadas pelo método de microdiluição em caldo. As espécies bacterianas utilizadas foram Staphylococcus aureus, Listeria monocytogenes, Listeria innocua, Escherichia coli, Pseudomonas aeruginosa e Salmonella choleraesuis. Os principais componentes identificados no óleo de C. citratus foram geranial e neral, enquanto os componentes majoritários do óleo de L. alba foram e-citral e neral. Os dois óleos apresentaram atividade antimicrobiana contra todas as espécies bacterianas testadas. A zona de inibição do óleo de C. citratus variou de 33 ± 2,8 mm (S. aureus) a 10 ± 0,0 mm (S. choleraesuis) e a zona de inibição do óleo de L. alba variou de 15,5 ± 0,7 mm (S. aureus) a 8,0 ± 0,0 mm (P. aeruginosa). As concentrações inibitórias mínimas (CIM) e as concentrações bactericidas mínimas (CBM) do óleo essencial de L. alba foram menores para S. aureus, L. monocytogenes, L. innocua e E. coli, enquanto que o óleo de C. citratus apresentou CIM e CBM menores para P. aeruginosa e S. choleraesuis. Os resultados mostram que os óleos essenciais avaliados podem ser uma alternativa eficiente para o controle de bactérias patogênicas e deterioradoras de alimentos.
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