Publication:
Estudio de las propiedades antibacterianas del extracto acuoso de 饾槚饾槼饾槳饾槰饾槩饾槸饾樁饾槷 饾槾饾樅饾槼饾槳饾槩饾槫饾樁饾槷 L. en 饾槡饾槩饾槶饾槷饾槹饾槸饾槮饾槶饾槶饾槩 饾槾饾槺饾槺.

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Authors
Nieves Chaves, Deyhaneira
Embargoed Until
Advisor
Orellana Feliciano, Lynette E.
College
College of Agricultural Sciences
Department
Department of Food Science and Technology
Degree Level
M.S.
Publisher
Date
2023-05-12
Abstract
Se necesitan crear mecanismos de preservaci贸n m谩s rigurosos, sin hacer da帽o al ambiente para mantener la inocuidad de un alimento. El prop贸sito principal de esta investigaci贸n fue evaluar las propiedades antibacterianas del extracto acuoso del Origanum syriacum L. contra Salmonella enterica diarizonae, Salmonella enterica subespecie enterica serotipo typhi, y Salmonella enterica subespecie enterica serotipo enteritidis, con el prop贸sito de utilizarse como conservante natural para alimentos. Se utilizaron dos cultivos de or茅gano provenientes de Aguadilla e Isabela, Puerto Rico. La cepa de Salmonella enterica diarizonae ATTC 29934, se recuper贸 en el Recinto Universitario de Mayag眉ez. La cepa S. enterica serotipo typhi y S. enterica serotipo enteritidis Microkwik se recolect贸 en la Universidad de Puerto Rico en Aguadilla. Se detect贸 la presencia de fenoles totales en el extracto acuoso de Origanum syriacum L. utilizando el ensayo de Folin-Ciocalteu. A 500渭l de extracto se encontr贸 la mayor concentraci贸n de fenoles totales a 0.1098 mg/mL para el cultivo de Aguadilla y 0.1085 mg/mL para el cultivo de Isabela. Existen similitudes en concentraci贸n de fenoles totales para ambos cultivos estudiados. Se utiliz贸 el m茅todo de discos de difusi贸n con el extracto sin diluir y se identific贸 que S. enterica diarizonae no creci贸 por 24 horas. S. enterica serotipo typhi creci贸 a las 8 horas y S.enterica serotipo enteritidis a las 10 horas de incubaci贸n. Se realiz贸 el an谩lisis estad铆stico de prueba t, sobre el uso del extracto acuoso de O. Syriacum L. lo cual demuestra que el extracto de or茅gano tiene una actividad antibacteriana limitada que dura de 6-10 horas de incubaci贸n sobre S. enterica serotipo typhi y S. enterica serotipo enteritidis. El extracto acuoso tiene un poder bacteriost谩tico, al reducir su crecimiento y el efecto es diferente para cada subespecie y serotipo de la Salmonella enterica.

Food preservation mechanisms need to be more aggressive against pathogens without harming the environment. The main purpose of this research was to evaluate the antibacterial properties of the aqueous extract of Origanum Syriacum L. against Salmonella enterica diarizonae, Salmonella enterica subspecies enterica serotype typhi, and Salmonella enterica subspecies enterica serotype enteritidis, with the intention of using it as a natural preservative. The oregano was harvested in Aguadilla and Isabela, Puerto Rico. The Salmonella enterica diarizonae ATTC 29934 strain was recovered in the University of Puerto Rico, in Mayaguez. Salmonella enterica serotype typhi and Salmonella enterica serotype enteritidis Microkwik strain were collected from the University of Puerto Rico, in Aguadilla. The presence of phenolic compounds in the aqueous extract of Origanum syriacum L. was detected using the Folin-Ciocalteu assay. At 500 渭L of extract, the highest concentration of phenolic compounds was found. The Aguadilla crop had a concentration of 0.1098 mg/mL and the Isabela crop had a 0.1085 mg/mL concentration of phenolic compounds. It was determined that there are similarities in the concentration of phenolic compounds for both crops. Disk diffusion method was performed, and the results were that S. enterica diarizonae did not grow in the culture medium for 24 hours. S. enterica serotype typhi grew at 8 hours and S. enterica serotype enteritidis grew at 10 hours of incubation. T-test analysis was performed on the use of Origanum syriacum L. extract and shows that the oregano extract has a limited antibacterial activity that lasts 6 to 10 hours of incubation against S. enterica serotype typhi and S. enterica serotype enteritidis. The aqueous extract slows bacterial growth and has limited antibacterial properties, having a different effect for each Salmonella enterica subspecies and serotypes.
Keywords
Propiedades Antibacterianas,
Salmonella spp.,
Origanum Syriacum L.,
Oregano,
Disk diffusion method
Usage Rights
Except where otherwise noted, this item鈥檚 license is described as Attribution-NonCommercial-NoDerivatives 4.0 International
Cite
Nieves Chaves, D. (2023). Estudio de las propiedades antibacterianas del extracto acuoso de 饾槚饾槼饾槳饾槰饾槩饾槸饾樁饾槷 饾槾饾樅饾槼饾槳饾槩饾槫饾樁饾槷 L. en 饾槡饾槩饾槶饾槷饾槹饾槸饾槮饾槶饾槶饾槩 饾槾饾槺饾槺. [Thesis]. Retrieved from https://hdl.handle.net/20.500.11801/3540