Efecto antimicrobiano del aceite esencia de Salvia officinalis L. sobre microorganismos patógenos transmitidos por alimentos

ABSTRACT: The objective of this study was to evaluate the antimicrobial activity of essential oil from Salvia of cinalis L. on microorganisms transmitted by foods with a high pathogenic potential in humans. To determine its effectiveness as an alternative for preserving food, it was compared to the antimicrobial activity of chemical compounds used widely in the food industry. The essential oil of S. of cinalis showed a broad spectrum of microbial inhibition for both gram positive and gram negative microorganisms. Minimum Inhibitory Concentration (ciM) was between 1 and 4 mg/ml for all bacteria tested. These results show that the essential oil from S. of cinalis may be used to improve the safety and shelf life of food products.

• Autores: López De Ávila, Lina María; Castaño Peláez, Hader Iván; Mejía Gómez, Carlos Eduardo
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2013
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: spa
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/10135
• Acceso en línea: http://hdl.handle.net/10495/10135
• Palabra clave: Aceites vegetales; Aceite esencial de salvia officinalis BIO; Actividad antimicrobiana; Salvia officinalis; Preservación de los alimentos; Antimicrobial activity; Food conservation; Salvia officinalis; Vegetable oils
• Rights: openAccess
• License: Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)