BBBA Trabajos de Grado

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Examinando BBBA Trabajos de Grado por Materia "Aceites Esenciales"

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  • Publicación
    Restringido
    Evaluación de la actividad Antimicrobiana in vitro de un desinfectante a base del aceite esencial de Origanum Vulgare y Zingiber Officinale sobre Escherichia coli en Lactuca Sativa.
    (Cúcuta: Universidad de Santander, 2017, 2017-12-04) Castaño Muñoz, Zully Daniela.; Cote, Jenny.; Diaz Castañeda, Claudia-Elizabeth; Contreras Rangel, Jael.
    El propósito del estudio fue la evaluar la actividad antimicrobiana in vitro de un desinfectante a base del aceite esencial de Origanum vulgare y Zingiber officinale sobre Escherichia coli en Lactuca sativa, teniendo en cuenta la manipulación y de las condiciones de las variables del aceite esencial y de Escherichia coli para evaluar el efecto antimicrobiano del desinfectante. Los resultados obtenidos de los procedimientos aplicados determinaron que la CMI delJengibre Zingiber officinale presenta efectividad a una concentración de 90% y del Origanum vulgare a una concentración de 75%. La CMB del Jengibre Zingiber officinale se evidencia a una concentración de 100%. y del Origanum vulgare a una concentración de 75%. El tiempo de inhibición del Jengibre presento inhibición a las 3 horas con una concentración de 80% del oregano a la hora a 100%. Concluyendo que la eficiencia antibacteriana del desinfectante tanto de jengibre como del orégano en su evaluación final fue del 100% efectiva a 35°.
  • Publicación
    Restringido
    Evaluación del Efecto Antimicrobiano de Laurus NOBILIS Y THYMUS VULGARIS Frente A Patógenos en Arroz Chino 2019
    (Cúcuta: Universidad de Sántander, 2019, 2019-07-03) Anaya Galvis, Anderson Fabian.; Duran Agudelo, Miguel Humberto.; Martinez Marciales, Karen-Piedad; Contreras Rangel, Jael.
    Chinese rice is a dish that thanks to its high content of nutrients can be an optimal environment for the proliferation of microorganisms. The safety is a very important aspect for the quality of the food, being able to say that it is the guarantee that a food product will not affect the health of the consumer. In the food industry, different products have been developed in order to avoid microbial proliferation and ensure the safety of food. At present the interest of substituting synthetic compounds for natural substances capable of inhibiting microbial proliferation has increased. Taking into account the above, the objective of the present investigation was to evaluate the effect of the essential oils of laurel and thyme in different concentrations, for the control of pathogenic or deteriorating microorganisms of food, with a view to its possible use as a food preservative. In the first instance, the physical-chemical characterization of each essential oil was carried out by means of gas chromatography. Consequent to this, the antimicrobial activity of each essential oil was evaluated; by means of the macrodilution method in broth and the method of diffusion in agar, with the objective of determining the MIC and the CMB of the essential oils of thyme and bay leaf. In the next phase we proceeded to demonstrate the antimicrobial effectiveness of the oils, this time against Chinese rice inoculated intentionally with Staphylococcus aureus and Escherichia coli. In the obtained results it was determined that thyme essential oil has a minimum inhibitory concentration of 92.50 mg / ml against S. aureus and E. coli. On the other hand, laurel essential oil presented an MIC of 413.1 mg / ml against E. Coli but without inhibition against S. aureus, this could be due to the low level of purity of the essential oil of laurel.