Open AccessAntibacterial activity of Lippia alba, Myrcia lundianaand Ocimum basilicumessential oils against six food-spoiling pathogenic microorganisms
Author(s) -
Hyrla Grazielle Silva de Araújo Couto,
Ana Andréa Teixeira Barbosa,
Daniela Aparecida de Castro Nizio,
Paulo César de Lima Nogueira,
Maria de Fátima Arrigoni-Blank,
Jéssika Andreza Oliveira Pinto,
Mércia Alves,
Vanderson dos Santos Pinto,
Arie Fitzgerald Blank
Publication year - 2021
Publication title -
boletín latinoamericano y del caribe de plantas medicinales y aromáticas
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 21
ISSN - 0717-7917
DOI - 10.37360/blacpma.21.20.3.20
Subject(s) - ocimum , basilicum , lippia , essential oil , linalool , antimicrobial , minimum bactericidal concentration , traditional medicine , biology , sage , food science , minimum inhibitory concentration , horticulture , microbiology and biotechnology , medicine , physics , nuclear physics
The aim of this study was to undertake a screening experiment on essential oils (EO) of Myrcia lundiana, Ocimum basilicum and Lippia alba against six food-spoiling pathogenic bacteria. Seventy-two (72) samples were initially analyzed for antimicrobial activity based on the agar diffusion test. The minimum inhibitory (MIC) and bactericidal (MBC) concentrations were determined for the 12 samples which showed greatest antimicrobial potential in this stage. Two samples of L. alba, three samples of M. lundiana and seven samples of O. basilicum showed a MIC of 0.12-125 μL/mL for the six tested bacteria. Of these, the EO of O. basilicum cultivar Maria Bonita stood out with the lowest MIC and MBC. Thus, a mixture simulating this essential oil was prepared from commercial standards of the compounds (±)-linalool, geraniol and 1,8-cineole. Significantly higher MIC and MBC were detected in the simulation compared to the respective EO, suggesting a synergistic effectbetween compounds.