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EnglishStudies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on the chromatographic analysis results, the essential oils shown to be composed of eugenol (79.41%) which was the prevalent compound in S. aromaticum, geranial (31.89%), neral (24.52%) and β-myrcene (25.37%) in C. citratus, as well as of geranial (33.80%) and neral (25.63%) in L. alba. The observed antibacterial activity confirmed the dose-dependent effect of these three oils on all the assessed bacteria; there was halo inhibition at concentration 20μL mL-1. The essential oil of S. aromaticum presented better antioxidant activity, with IC50 equal to 5.76μg mL-1 and antioxidant activity index of 6.94, and it was considered strong (AAI>2.0) in comparison to the other evaluated oils. This essential oil also presented excellent antioxidant activity at concentrations lower than the one required to inhibit lactic cultures. Based in this outcome, the essential oil from S. aromaticum can be used as preservative agent in processed food whose formulation presents lactic cultures. Key words: capim cidreira; clove; lemongrass; lactic acid bacteria; probiotics portuguesA atividade conservante e antioxidante de oleos essenciais sao importantes ferramentas para uso na industria de alimentos e pesquisas sao estimuladas na atualidade. O objetivo deste trabalho foi avaliar as propriedades antioxidantes e a atividade antimicrobiana de oleos essenciais de Syzygium aromaticum, Cymbopogon citratuse Lippia alba (LA) contra bacterias lacticas e patogenicas com importância em doencas transmitidas por alimentos. A atividade antibacteriana dos oleos foi avaliada por testes de disco-difusao e macrodiluicao em caldo, utilizando-se cultura lactica mista de Lactobacillus delbrueckii subsp. bulgaricus e Streptococcus thermophilus (YF-L903), e Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017). Os compostos dos oleos essenciais foram identificados por cromatografia, mostrando eugenol (79,41%) como composto predominante em S. aromaticum, geranial (31,89%), neral (24,52%) e β-mirceno (25,37%) em C. citratus, e o geranial (33,80%) e neral (25,63%) em L. alba. A atividade antibacteriana confirmou o efeito dose-dependente dos tres oleos para todas as bacterias avaliadas, apresentando halos de inibicao a partir da concentracao de 20μL mL-1. O oleo essencial de S. aromaticum apresentou melhor atividade antioxidante, com IC 50 IC50 (at concentration capable of generating 50% inhibition) igual a 5.76μg mL-1 e indice de atividade antioxidante (AAI) de 6,94, considerado forte (AAI>2,0) em relacao aos demais oleos avaliados. O oleo essencial de S. aromaticum apresentou excelente atividade antioxidante em menor concentracao que anecessario para inibir a cultura lactica, indicando que este oleo pode ser usado como conservante em alimentos processados contendo culturas lacticas. Palavras-chave: capim cidreira; cravo da india; capim limao; bacterias laticas; probioticos

Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria