Inhibición del crecimiento de Penicillium chrysogenum por presencia de aceites de Cinnamomum zeylanicum, Allium cepa y Cymbopogon citratus

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Abstract

Se evaluó el efecto antifúngico de los aceites esenciales Cinnamomum zeylanicum, Allium cepa y Cymbopogon citratus sobre la germinación de esporas y el crecimiento radial del micelio de Penicillium chrysogenum. Se determinó que la concentración mínima inhibitoria que disminuye el crecimiento radial en un 50% (CR50) fueron 294±16, 152±7 y 112±3 ppm para C. zeylanicum, A. cepa y C. citratus, respectivamente. Los tres aceites inhiben significativamente la germinación de esporas y el crecimiento radial del micelio con respecto a los testigos. Se recomienda su uso para posteriores estudios en protección de alimentos.

Translated abstract

The antifungal effects of essential oils of Cinnamomum zeylanicum, Allium cepa and Cymbopogon citratus were evaluated on Penicillium chrysogenum spore germination and radial growth. It was determined that the minimum inhibitory concentrations 50 (CR50) were 294±16, 152±7 and 112±3 ppm of Cinnamomum zeylanicum, Cymbopogon citratus and Allium cepa, respectively. The three oils significantly inhibited the spore germination and radial growth compared to controls. We recommended its use for further study for food protection.

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Essential oils: their antibacterial properties and potential applications in foods--a review.

Sara A. Burt, Victor Zinchuk (2004)

In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1). Gram-negative organisms are slightly less susceptible than gram-positive bacteria. A number of EO components has been identified as effective antibacterials, e.g. carvacrol, thymol, eugenol, perillaldehyde, cinnamaldehyde and cinnamic acid, having minimum inhibitory concentrations (MICs) of 0.05-5 microl ml(-1) in vitro. A higher concentration is needed to achieve the same effect in foods. Studies with fresh meat, meat products, fish, milk, dairy products, vegetables, fruit and cooked rice have shown that the concentration needed to achieve a significant antibacterial effect is around 0.5-20 microl g(-1) in foods and about 0.1-10 microl ml(-1) in solutions for washing fruit and vegetables. EOs comprise a large number of components and it is likely that their mode of action involves several targets in the bacterial cell. The hydrophobicity of EOs enables them to partition in the lipids of the cell membrane and mitochondria, rendering them permeable and leading to leakage of cell contents. Physical conditions that improve the action of EOs are low pH, low temperature and low oxygen levels. Synergism has been observed between carvacrol and its precursor p-cymene and between cinnamaldehyde and eugenol. Synergy between EO components and mild preservation methods has also been observed. Some EO components are legally registered flavourings in the EU and the USA. Undesirable organoleptic effects can be limited by careful selection of EOs according to the type of food.