Evaluación de la actividad antimicrobiana de aceite esencial de Ishpingo (Ocotea quixos) para aplicaciones en modelos alimentarios

Abstract

Abstract: Essential oils are defined as the result of a distillation that are composed of a mixture of volatile compounds, the essential oil of Ishpingo (Ocotea quixos) comes from a species of trees native to Ecuador whose aromatic properties have been recognized, both from the leaves and calyxes. The present work aims to determine the antimicrobial activity of the essential oil of Ishpingo (Ocotea quixos) on bacteria (Salmonella enterica subsp. Enterica, Escherichia coli, Klebsiella aerogenes, Staphylococcus epidermidis, Pseudomona aeruginosa, Staphylococcus aureus, Campylobacter jejuni, Listeria monocytogenes, Aspergillus niger and Candida albicans), by the agar well diffusion method with pots, where different concentrations of Ishpingo essential oil were used to observe its response to the microorganisms studied, it was found that the essential oil presents antimicrobial activity with respect to the different pathogens studied, with emphasis on Aspergillus niger, Candida albicans, Campylobacter jejuni and Listeria monocytogenes, which had the greatest antimicrobial activity. It is presumed that the reason for the antimicrobial activity is the synergy of the components present, especially (E)-cinnamaldehyde, (E)-methyl cinnamate and (E)-caryophyllene.