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espanolEl presente trabajo de investigacion tuvo como objetivo evaluar el efecto de las concentraciones del extracto hidroalcoholico y el aceite esencial de Oreganum vulgare “oregano” en el crecimiento de Staphylococcus aureus, planteandose la hipotesis que el aceite esencial tiene efecto inhibidor con respecto al extracto hidroalcoholico en el crecimiento de Staphylococcus aureus. Se realizo una investigacion aplicada con diseno experimental con post prueba unicamente, y numero de repeticiones, utilizando como muestra biologica el oregano del cual se obtuvo: aceite esencial por hidrodestilacion con concentraciones de 10, 20, 40 y 60 ug/ml y, extracto hidroalcoholico por maceracion; se utilizaron concentraciones de 10, 20, 40 y 60mg/ml. La siembra del Staphylococcus se hizo en camada y para fijar las concentraciones se utilizo el metodo por difusion. Para el analisis de resultados, se utilizo el analisis de varianza y comparaciones multiples con la prueba de Tukey para identificar si el promedio de las medias de los halos es diferente con respecto algun tratamiento; es asi que, se acepta la hipotesis de investigacion, encontrando que el aceite esencial tiene mayor efecto inhibitorio en las concentraciones de 40 y 60ug/ml con 3.5 y 3.8 cm de diametro del halo con respecto al extracto hidroalcoholico a una concentracion de 40mg/ml con 1.9 y 2 cm. Palabras clave: aceite esencial, extracto hidroalcoholico, Oreganum vulgare y Staphylococcus aureus. EnglishThe objective of this research work was to evaluate the effect of the concentrations of the hydroalcoholic extract and the essential oil of Oreganum vulgare"oregano" on the growth of Staphylococcus aureus. The hypothesis was that the essential oil has an inhibitory effect on the growth of Staphylococcus aureus with respect to the hydroalcoholic extract. An applied research was carried out with experimental design with post-test only, and number of repetitions, using as biological sample the oreganofrom which essential oil was obtained: by hydrodistillation with concentrations of 10, 20, 40 and 60 ug/ml, and also hydroalcoholic extract by maceration. Concentrations of 10, 20, 40 and 60mg/ml were used. The sowing of Staphylococcus was done in litter and the diffusion method was used to fix the concentrations. For the analysis of results, the variance analysis and multiple comparisons with the Tukey test was used to identify if the average of the halos is different with respect to any treatment. Therefore, the research hypothesis is accepted, finding that the essential oil has greater inhibitory effect in the concentrations of 40 and 60ug/ml with 3.5 and 3.8 cm in diameter of the halo with respect to the hydroalcoholic extract at a concentration of 40mg/ml with 1.9 and 2 cm

ucv-scientia

Efecto de las concentraciones del aceite esencial y del extracto hidroalcohólico de Oreganum vulgare “orégano” en el crecimiento de Staphylococcus aureus.