Publication:
Estudio de las propiedades antibacterianas del extracto acuoso de 𝘖𝘳𝘪𝘨𝘢𝘯𝘶𝘮 𝘴𝘺𝘳𝘪𝘢𝘤𝘶𝘮 L. en 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘴𝘱𝘱.
Estudio de las propiedades antibacterianas del extracto acuoso de 𝘖𝘳𝘪𝘨𝘢𝘯𝘶𝘮 𝘴𝘺𝘳𝘪𝘢𝘤𝘶𝘮 L. en 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘴𝘱𝘱.
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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 preservación más rigurosos, sin hacer daño al ambiente para mantener la inocuidad de un alimento. El propósito principal de esta investigación 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 propósito de utilizarse como conservante natural para alimentos. Se utilizaron dos cultivos de orégano provenientes de Aguadilla e Isabela, Puerto Rico. La cepa de Salmonella enterica diarizonae ATTC 29934, se recuperó en el Recinto Universitario de Mayagüez. La cepa S. enterica serotipo typhi y S. enterica serotipo enteritidis Microkwik se recolectó en la Universidad de Puerto Rico en Aguadilla. Se detectó la presencia de fenoles totales en el extracto acuoso de Origanum syriacum L. utilizando el ensayo de Folin-Ciocalteu. A 500μl de extracto se encontró la mayor concentración 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 concentración de fenoles totales para ambos cultivos estudiados. Se utilizó el método de discos de difusión con el extracto sin diluir y se identificó que S. enterica diarizonae no creció por 24 horas. S. enterica serotipo typhi creció a las 8 horas y S.enterica serotipo enteritidis a las 10 horas de incubación. Se realizó el análisis estadístico de prueba t, sobre el uso del extracto acuoso de O. Syriacum L. lo cual demuestra que el extracto de orégano tiene una actividad antibacteriana limitada que dura de 6-10 horas de incubación sobre S. enterica serotipo typhi y S. enterica serotipo enteritidis. El extracto acuoso tiene un poder bacteriostático, 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 μL 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.
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 μL 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
Salmonella spp.,
Origanum Syriacum L.,
Oregano,
Disk diffusion method
Usage Rights
Persistent URL
Cite
Nieves Chaves, D. (2023). Estudio de las propiedades antibacterianas del extracto acuoso de 𝘖𝘳𝘪𝘨𝘢𝘯𝘶𝘮 𝘴𝘺𝘳𝘪𝘢𝘤𝘶𝘮 L. en 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘴𝘱𝘱. [Thesis]. Retrieved from https://hdl.handle.net/20.500.11801/3540