Potencial antioxidante e antifúngico de óleos essenciais de condimentos
The demand for natural products has increased in recent decades, this due to the replacement of synthetic additives for natural, making healthier food. The seasoning plants act enhancing the flavor of foods, and these are extracted essential oils, which have in their composition different substances...
| Autor principal: | Natal, Carina Aparecida |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/15879 |
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| Resumo: |
The demand for natural products has increased in recent decades, this due to the replacement of synthetic additives for natural, making healthier food. The seasoning plants act enhancing the flavor of foods, and these are extracted essential oils, which have in their composition different substances that act as such agents in preventing the inhibition of microorganisms, oxidation, stabilization of free radicals, increasing their use in food industries as natural conservative. This study aimed to evaluate the antioxidant and antifungal potential of essential oils extracted from herbs. The oils were evaluated cinnamon (Cinnamomum cassia), Clove (Syzygium aromaticum), white thyme (Thymus vulgaris), oregano (Origanum vulgare), field mint (Mentha arvensis) and rosemary (Rosmarinus officinalis). The microorganism used was Aspergillus niger. The technique used for determining the antifungal potential was through the Minimum Inhibitory Concentration (MIC) and subsequently confirmed by disk diffusion method. The antioxidant activity of the oils was determined by DPPH method. Among the analyzed oils, essential oil of cloves had the highest antioxidant activity (IC50: 0.0078 mg/mL) considered a very strong antioxidant action, followed by the essential oils of oregano (IC50: 0.21 mg/mL) thyme white (IC50: 0.31 mg/mL) and cinnamon china (IC50: 12.47 mg/mL), with weak antioxidant potential. The essential oils of peppermint and rosemary field had no antioxidant activity at the maximum concentration tested of 25 mg/mL. In determining, the antifungal activity was used as initial concentration for microdilution 8000 μg/mL. The essential clove oil showed the best action against A. niger (MIC: 500 μg/mL and inhibition zone: 13 mm) thus considered a strong antifungal agent, followed white thyme and cinnamon china, both with an MIC of 2000 μg/mL, and halos 12 mm and 11 mm, respectively, rosemary oil showed a MIC of 4000 μg/mL and halo 10 mm. The essential mint oil showed no antifungal activity at the concentrations tested. According to the results it is concluded that the essential oil of clove sheets consisting of a natural product with excellent characteristics as an alternative to food preservation. |
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