Abstract
This study sought to evaluate the chemical composition of the Allium sativum and Origanum vulgare essential oils and their effect on the growth inhibition of microorganisms, such as P. aeruginosa, S. Choleraesuis, A. flavus, A. niger and P. simplicissimum, important food contaminants. The main constituents of the oregano essential oil were 4-terpineol (27.03%), γ-terpinene (20.04%), and β-cymene (6.34%), and the main constituents of the garlic essential oil were diallyl trisulfide (38, 81%), diallyl disulfide (25.23%), and methyl allyl trisulfide (12.52%). Inhibition zones were formed in in vitro tests on the bacteria S. Choleraesuis and P. aeruginosa, except for A. sativum against P. aeruginosa. The inhibition of mycelial growth caused by the oregano essential oil occurred with the concentrations of 0.10, 0.03 and 0.05 mg mL-1 for the A. flavus, A. niger and P. simplicissimum fungi, respectively. The CMI for the garlic oil began at the 0.03 mg mL-1 concentration for all species of fungi. The oils presented an inhibitory effect against the microorganisms studied and constitute an alternative for microbiological control in food.
Highlights
It is essential that measures be taken during food production to ensure that the safety and stability of the final products be ensuredRecebido para publicação em 22/11/2010 Aceito para publicação em 15/04/2014 throughout the life of the product
New foods in the market requires a longer shelf life and because there exists a high potential for contamination by pathogenic and/or deteriorating microorganisms
The Allium sativum (“Soeto” brand “ lot 460130807) used for extractions was in the form of dehydrated flakes and Origanum vulgare (“Pirata Especiarias” brand, lot F5L B3EO) in its dried form
Summary
Recebido para publicação em 22/11/2010 Aceito para publicação em 15/04/2014 throughout the life of the product. The quantitative analysis was performed at the Laboratory of Organic Chemistry, Federal University of Lavras, using a Shimadzu model GC-17 gas chromatograph equipped with a flame ionization detector (FID) under the following operating conditions: DB5 capillary column containing 35% phenylmethylpolysiloxane, initial temperature of 45°C, programmed to 240oC, injector temperature, 200°C, FID detector temperature, 240°C, nitrogen carrier gas (2.2 mL min-1), split ratio, 1:10; injected volume, 1 mL (1% solution in dichloromethane); column pressure of 115 kPa. The quantity of each constituent was obtained by normalization of areas (%). Choleraesuis) as the block factor was employed for statistical analysis, where the factorial design was 2 x 9 x 2 [two essential oils (garlic and oregano), nine concentrations (500, 250, 125, 62.5, 31.25, 15.62, 7.81, 3.90 and 1.95 μL mL-1), totaling 18 treatments with three replicates]. The treatments were arranged in a completely random manner, with three replicates, and the means were compared by the Scott-Knott test at a 5% significance level
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