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In this work, we tested the preservative action of the essential oil of oregano (Origanum vulgare L) (OEO) in sururu (Mytella charruana) in natura. In order to do this, we extracted the essential oil by hydrodistillation and then identified the components by gas chromatography coupled to mass spectrometry (CG-MS) and for the activity, we performed counts of Escherichia coli, mesophilic total bacteria, total volatile bases, and pH sururu. The result of the gas chromatographic analysis showed that the largest component was carvacrol and the lowest was the 1,4 methanoazulene. The addition of 1.4 % OEO completely inhibited inoculated E. coli, decreased the growth of total mesophilic bacteria and delayed the deterioration process. OEO activity is mainly attributed to its main component, carvacrol, which has antibacterial activity. The results indicate that OEO can be applied to help prolong the shelf-life and safety of sururus in natura.

revista virtual de química

Study of the Chemical Composition and Application of the Essential Oil Origanum vulgare L as Antimicrobial Agent in Sururu (Mytella charruana) in natura