Abstract

ARGOTE-VEGA, FRANCISCO EMILIO et al. EVALUATION OF THE INABILITY CAPACITY OF ESSENTIAL OILS IN Staphylococcus aureus AND Escherichia coli. Rev.Bio.Agro [online]. 2017, vol.15, n.spe2, pp.52-60. ISSN 1692-3561.  https://doi.org/10.18684/bsaa(v15)ediciónespecialn2.578.

The study of essential oils has increased markedly for its bactericidal, fungicidal and antioxidant properties. The objective was to evaluate the antibacterial capacity of essential oils of eucalyptus, lemon and mandarin against bacteria ATCC Staphylococcus aureus and Escherichia coli. The antibacterial activity was determined with the minimal inhibitory concentration MIC and bactericidal MBC by the microdilution method, with a stable emulsion whose average droplet diameter was between 40 and 63 microns. The composition was determined by gas chromatography coupled to mass, the density, refractive index and acidity were also measured. The results. were found for the oils density values ​​between 0,858 ± 0,002 and 0,920 ± 0,003 g/cm3, refractive index of 1,469 ± 0,01 and 1,4595 ± 0,0025, acid value between 5,32 ± 0,02 and 8,08 ± 0,74; the composition of lemon and mandarin presented common compounds such as limonene, terpinene, octanal and myrcene, eucalyptol (1,8 cineole) and pinene were prominent in eucalyptus. The best inhibition results were for eucalyptus and mandarin versus Gram positive bacteria with a MIC and MBC of 6,8 μL/mL and for Gram negative the essential oil of mandarin and eucalyptus peel with a MIC and MBC of 13,2 μL/mL.

Keywords : Bactericide; Emulsion; Inhibition; Microdilution; Chemotype.

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