Efficiency of cinnamon and clove essential oils as sanitizers in the food industry

The traditional chemical sanitizers used in the food industry have the disadvantage of a possible development of bacterial resistance and adaptation, interfering with their minimum bactericidal efficiency. Essential oils with antimicrobial activity arouse great interest in the food industry for thei...

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Autores: Beraldo, Carolina, Daneluzzi, Natália Silva, Scanavacca, Juliana, Doyama, Júlio Toshimi, Fernandes Júnior, Ary, Moritz, Cristiane Mengue Feniman
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:Brasil
Institución:Universidade Federal de Goiás (UFG)
Repositorio:Pesquisa Agropecuária Tropical (Online)
Idioma:portugués
OAI Identifier:oai:ojs.revistas.ufg.br:article/23250
Acceso en línea:https://revistas.ufg.br/pat/article/view/23250
Access Level:acceso abierto
Palabra clave:Cinnamomum zeylanicum
Syzygium aromaticum
microorganism control.
controle de micro-organismos.
id BR_fd48d6b2b7f286133ee8fe4aacde4acc
oai_identifier_str oai:ojs.revistas.ufg.br:article/23250
network_acronym_str BR
network_name_str Brasil
repository_id_str
dc.title.none.fl_str_mv Efficiency of cinnamon and clove essential oils as sanitizers in the food industry
Eficiência de óleos essenciais de canela e cravo-da-índia como sanitizantes na indústria de alimentos
title Efficiency of cinnamon and clove essential oils as sanitizers in the food industry
spellingShingle Efficiency of cinnamon and clove essential oils as sanitizers in the food industry
Beraldo, Carolina
Cinnamomum zeylanicum
Syzygium aromaticum
microorganism control.
Cinnamomum zeylanicum
Syzygium aromaticum
controle de micro-organismos.
title_short Efficiency of cinnamon and clove essential oils as sanitizers in the food industry
title_full Efficiency of cinnamon and clove essential oils as sanitizers in the food industry
title_fullStr Efficiency of cinnamon and clove essential oils as sanitizers in the food industry
title_full_unstemmed Efficiency of cinnamon and clove essential oils as sanitizers in the food industry
title_sort Efficiency of cinnamon and clove essential oils as sanitizers in the food industry
dc.creator.none.fl_str_mv Beraldo, Carolina
Daneluzzi, Natália Silva
Scanavacca, Juliana
Doyama, Júlio Toshimi
Fernandes Júnior, Ary
Moritz, Cristiane Mengue Feniman
author Beraldo, Carolina
author_facet Beraldo, Carolina
Daneluzzi, Natália Silva
Scanavacca, Juliana
Doyama, Júlio Toshimi
Fernandes Júnior, Ary
Moritz, Cristiane Mengue Feniman
author_role author
author2 Daneluzzi, Natália Silva
Scanavacca, Juliana
Doyama, Júlio Toshimi
Fernandes Júnior, Ary
Moritz, Cristiane Mengue Feniman
author2_role author
author
author
author
author
dc.subject.por.fl_str_mv Cinnamomum zeylanicum
Syzygium aromaticum
microorganism control.
Cinnamomum zeylanicum
Syzygium aromaticum
controle de micro-organismos.
topic Cinnamomum zeylanicum
Syzygium aromaticum
microorganism control.
Cinnamomum zeylanicum
Syzygium aromaticum
controle de micro-organismos.
description The traditional chemical sanitizers used in the food industry have the disadvantage of a possible development of bacterial resistance and adaptation, interfering with their minimum bactericidal efficiency. Essential oils with antimicrobial activity arouse great interest in the food industry for their possible use as active ingredients of sanitizers. This study aimed to determine the minimum inhibitory concentration (MIC) of cinnamon and clove essential oils (EOs) against Gram-positive (Staphylococcus aureus and Listeriamono cytogenes) and Gram-negative (Escherichia coli and Salmonella sp.) bacteria, as well as compare it with the MIC of sodium hypochlorite, and to determine the minimum bactericidal concentration (MBC) of EOs for L. monocytogenes. The microdilution method was used and the EOs were chemically characterized by gas chromatography - mass spectrometry. The main components of the cinnamon and clove EOs were respectively cinnamaldehyde (67.58%) and eugenol (77.58%). The cinnamon EO MIC was 0.04% for Gram-positive bacteria and < 0.02% for Gram-negative bacteria. The clove EO showed MIC of 0.04% for Salmonella sp., 0.06% for E. coli and S. aureus and 0.08% for L. monocytogenes. For all bacteria tested the sodium hypochlorite MIC was > 0.2%. The MBC for L. monocytogenes of the clove EO was 0.18%, while the cinnamon EO distinguished itself for presenting MBC < 0.02%, demonstrating the possibility of using these EOs, especially the cinnamon one, as active principles of sanitizers.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/pat/article/view/23250
url https://revistas.ufg.br/pat/article/view/23250
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/pat/article/view/23250/15612
dc.rights.driver.fl_str_mv Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics)
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics)
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
dc.source.none.fl_str_mv Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 43, n. 4, Oct./Dec. 2013; 436-440
Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 43, n. 4, out./dez. 2013; 436-440
Pesquisa Agropecuária Tropical; v. 43, n. 4, out./dez. 2013; 436-440
1983-4063
reponame:Pesquisa Agropecuária Tropical (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Pesquisa Agropecuária Tropical (Online)
collection Pesquisa Agropecuária Tropical (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv aseleguini.pat@gmail.com||mgoes@agro.ufg.br
_version_ 1853676369154670592
spelling Efficiency of cinnamon and clove essential oils as sanitizers in the food industryEficiência de óleos essenciais de canela e cravo-da-índia como sanitizantes na indústria de alimentosCinnamomum zeylanicumSyzygium aromaticummicroorganism control.Cinnamomum zeylanicumSyzygium aromaticumcontrole de micro-organismos.The traditional chemical sanitizers used in the food industry have the disadvantage of a possible development of bacterial resistance and adaptation, interfering with their minimum bactericidal efficiency. Essential oils with antimicrobial activity arouse great interest in the food industry for their possible use as active ingredients of sanitizers. This study aimed to determine the minimum inhibitory concentration (MIC) of cinnamon and clove essential oils (EOs) against Gram-positive (Staphylococcus aureus and Listeriamono cytogenes) and Gram-negative (Escherichia coli and Salmonella sp.) bacteria, as well as compare it with the MIC of sodium hypochlorite, and to determine the minimum bactericidal concentration (MBC) of EOs for L. monocytogenes. The microdilution method was used and the EOs were chemically characterized by gas chromatography - mass spectrometry. The main components of the cinnamon and clove EOs were respectively cinnamaldehyde (67.58%) and eugenol (77.58%). The cinnamon EO MIC was 0.04% for Gram-positive bacteria and < 0.02% for Gram-negative bacteria. The clove EO showed MIC of 0.04% for Salmonella sp., 0.06% for E. coli and S. aureus and 0.08% for L. monocytogenes. For all bacteria tested the sodium hypochlorite MIC was > 0.2%. The MBC for L. monocytogenes of the clove EO was 0.18%, while the cinnamon EO distinguished itself for presenting MBC < 0.02%, demonstrating the possibility of using these EOs, especially the cinnamon one, as active principles of sanitizers.Os sanitizantes químicos tradicionais utilizados na indústria de alimentos apresentam, como desvantagem, o possível desenvolvimento de resistência e adaptação bacteriana, interferindo na eficiência bactericida mínima destes produtos. Os óleos essenciais com atividade antimicrobiana despertam grande interesse na indústria de alimentos, pela possível utilização como princípios ativos de sanitizantes. Esta pesquisa objetivou determinar a concentração inibitória mínima (CIM) dos óleos essenciais (OEs) de cravo-da-índia e canela contra bactérias Gram positivas (Staphylococcus aureus e Listeriamono cytogenes) e Gram negativas (Escherichia coli e Salmonella sp.) e compará-la com a CIM do hipoclorito de sódio, além de determinar a concentração bactericida mínima (CBM) dos OEs para L. monocytogenes. Foi utilizado o método da microdiluição e os OEs foram caracterizados, quimicamente, por cromatografia gasosa - espectrometria de massa. Os componentes principais dos OEs de canela e cravo-da-índia foram o cinamaldeído (67,58%) e o eugenol (77,58%), respectivamente. A CIM do OE de canela foi de 0,04%, para as bactérias Gram positivas, e < 0,02%, para a bactérias Gram negativas. O OE de cravo-da-índia teve CIM de 0,04% para Salmonella sp., 0,06% para E. coli e S. aureus e 0,08% para L. monocytogenes. Para todas as bactérias testadas, a CIM do hipoclorito de sódio foi > 0,2%. A CBM para L. monocytogenes, no OE de cravo-da-índia, foi de 0,18% e o OE de canela destacou-se por apresentar CBM < 0,02%, demonstrando a possibilidade do uso destes OEs, principalmente o de canela, como princípios ativos de sanitizantes.Escola de Agronomia - Universidade Federal de Goiás2013-12-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.ufg.br/pat/article/view/23250Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 43, n. 4, Oct./Dec. 2013; 436-440Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 43, n. 4, out./dez. 2013; 436-440Pesquisa Agropecuária Tropical; v. 43, n. 4, out./dez. 2013; 436-4401983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/23250/15612Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics)info:eu-repo/semantics/openAccessBeraldo, CarolinaDaneluzzi, Natália SilvaScanavacca, JulianaDoyama, Júlio ToshimiFernandes Júnior, AryMoritz, Cristiane Mengue Feniman2020-07-10T12:49:14Zoai:ojs.revistas.ufg.br:article/23250Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:56:00.962183Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true
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