Certificación de la calidad bactericida del aceite Kion (Zingiber officinale) para la exportación al mercado estadounidense

Abstract

Zingiber officinale Rosc. known as ginger (known as kion in Peru), belonging to the Zingiberaceae family, it is made up of about forty genera. It is an important culinary spice known for its long usefulness as a flavoring agent. The plant is native to warm tropical climates. Apart from culinary uses, ginger and its main components have beneficial medicinal properties, such as a medicine to combat diabetes, obesity, diarrhea, allergies, pain, fever, rheumatoid arthritis, inflammation and various forms of cancer. Tumors induced in the intestine, breast, ovaries, pancreas, liver, and cardiovascular disorders have been effectively treated in animal models with biologically active constituents of ginger. The multiple properties of the essential oil of the ginger rhizome have made Peru a potential export country. For 2011, more than 687 million dollars were collected and imported to more than 152 countries in the world. However, to continue opening doors in the market, it is important to certify your products, which in this work corresponds to ginger oil as a bacteriological agent. In this sense, a Peruvian oil was physicochemically analyzed and its antimicrobial potential against various strains was determined. The results show that ginger oil showed bactericidal activity at all oil concentrations tested, being more effective at high concentrations than low concentrations. According to the halo of action, kion oil presented greater microbial activity against Salmonella aureus, followed by Streptococcus pyogenes and Xanthomonas horturum.