Part II. Key Components and Stages of M&E Systems
11. Data Analysis
Existen diferencias entre el rendimiento de aceite esencial de las especies probadas, siendo C. latifolia la que presenta mayor rendimiento a los 90 dias de desarrollo precosecha y C. volkameríana a los 60 días de desarrollo precosecha.
En cuanto al perfil de composición química, existen diferencias entre C. latifolia y C. volkameríana, así como también entre los diferentes grados de desarrollo precosecha, esto porque aunque en algunos casos son los mismos componentes, éstos se encuentran en diferente concentración, es decir, el perfil de composición del aceite esencial no está determinado por la variedad de limón, pero si por la concentración de sus constituyentes y por el rendimiento de aceite esencial.
En lo que respecta a la actividad antimicrobíana, el aceite esencial de limón persa exhibió actividad antimicrobiana positiva contra bacterias Gram positivas y Gram negativas. Así mismo, se encontró variabilidad en la actividad antimicrobiana, inducida por la etapa de desarrollo precosecha y por la especie de la que proviene el aceite esencial, lo cuál se observa mediante las diferencias en los espectros de actividad antimicrobiana exhibidos.
El aceite esencial de limón persa tiene potencial como bíoconservador ®n alimentos, por lo que se recomienda para estudios posteriores, probar la actividad antimicrobiana del aceite esencial de limón persa en alimentos cuyos sabores resulten compatibles con el sabor limón, característico de éste aceite. Cabe recalcar que el presente estudio ofrece la información necesaria para decidir cuál es la etapa de desarrollo precosecha y la procedencia del limón (especie) adecuadas con el tipo de bacteria que se desee inhibir.
9. BIBLIOGRAFIA
Alcázar, M.G.D.; Rublo, L M L ; Ptóftei, E.Pg Atenso, M R A (2006) Delecfion of Salmonella spp and Listeria m onmytogeam m inesb arte semí-oyrecf cheeses that are sold on the street markets in Mmém Ci%c Vetednads México. 37 (4)» 417-429.
Arce, A.; Pobudkowska, A.; Rodriguez, 0 .; Soto, A, (200?) G ira s Essentials oil trépenles by extraction using l^ h fh S ^ e th rflrn W a z o iB in etfsjrfayfphate tonic liquid: effect of the temperature. Chemical Engineering Journal 133.
Batish, D.R.; Setia, N.; Singh, H.P.; Kohfi, R.K. (2004) Phytoloxiciti of lemon-scented eucalypt oil and its potential use as a btoherbfcWe, Cmp Pmtmtkm 23 (12) Belletti, N.¡ Ndaguimana, M.; Sisto, C.; Guerzoni, M. £.; Lanciolir R.; Gardini, F,
(2004). Evaluation of the antimicrobial activity o f citrus essences on Saccharomyces cerevlsiae. Journal o f Agrieulhimf and Good Ch&mmlry, 5% 6932-6938.
Benavente-Garcia, O.; Castillo, 3,; Marin, F.R.; Grtuño, A. y Del Rio, J.A. (1997) Uses and properties of citrus flavonoids. Review®. Journal o f Agricultural anti Food Chemistry. Vol. 45, No. 12.
Ben-Yehoshua, S.; Kim, J. J.; Shapiro, B. (1989) Curing of citrus fruit applications and mode of action. 5th International Controlled Atmosphere Research Conference, June 14-16', Fellman, G. K., Ed.; Wenatchee, Washington. Vol. 2, pp 179-195.
Beverly, R.L. (2004) The control, survival, and growth of Listeria monocytogenes on food products. Tesis Doctoral. B.S. Southern University and A&M College, M.S., The Ohio State University.
Borgmann, S.; Niklas, D.M.; Klare, I.; Zabel, L.T.; Buchenau, P.; Auterieth, I.B. (2004) Two episodes of vancomycin-resistant Enterococcus faecium outbreaks caused by two genetically different clones in a newborn intensive care unit. International Journal of Hygiene and Enviromental Health. 207 (4).
Bozin, B.; Mimica-Dukic, N.; Simin, N.; y Anackov, G. (2006) Characterization of the volatile composition of essential oils of some Lamiaceae spices and the
antimicrobial and antioxidant activities of the entire oils. Journal o f Agricultural and Food Chemistry. 54, 1822-1828.
Burt, S. (2004) Essential oils: their antibacterial properties and potential applications in foods- a review. International Journal o f Food Microbiology. 94 (3).
Caccioni, D. R. L ; Guizzardi, M.; Biondi, D. M.; Renda, A ; Huberto, G. (1998) Relationships between volatile components of citrus fruit essential oils and antimicrobial action on Pénicillium digitatum and Pénicillium iialicum. In i J. Food Microbiol. 43, 73-79.
Carpinella, M.C.; Defago, M.T.; Valladares, G. y Palacios, S M , (2003) Arrtifeedant and insecticide properties of a limonoid from Mella azedarach (Melfaeeae) with potential use for pest management. Journal o f Agricultural and Food Chemistry. 51, 369-374.
Chida, M.; Tyamashita, K.; Izumyia, Y.; Wantanabe, K.; Tamura, H. (2006) Aroma impact compounds in three Citrus oils: cross-matching test and correspondence análisis approach. Journal of Food Science. 71 (1).
Choi, H.; Song, H.S.; Ukeda, H. y Sawamura, M. (2000) Radical-scavenging activities of Citrus essential Oils and their components: detection using 1,1- diphenyl-2-picrylhydrazy!. Journal of Agricultural and Food Chemistry. 48, 4156- 4161.
Dabbah, R.; Edwards, V.M.; Moats, W.A. (1970) Antimicrobial action of some citrus fruit oils on selected food-borne bacteria. Applied Microbiology. 19 (1).
Deans, S.G.; Ritchie, G. (1987) Antibacterial properties of plant essential oils. International Journal of Food Microbiology. 5 (2), pp. 165-180.
Delaquis, P. J.; Stanich, K.; Girard, B.; Mazza, G. (2002) Antimicrobial activity of individual and mixed fractions of dill, coriander and eucalyptus essential oils. Int. J. Food Microbiol. 74, 101-109.
Demirci, B.; Husnu Can, B.K.; Tabanca, N. y Wedge, D.E. (2006) Characterization of volatile constituents of Haplopappus greenei and studies on the antifungal activity against phytopathogens. Journal of Agricultural and Food Chemistry. 54, 3146-3150.
Di Pasqua, R; Hoskins, N.; Betts, G. y Mauriello, G. (2006) Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol,
carvacrol, limonene, cinnamaldehyde, and eugenof in the growing media. Journal o f Agricultural and Food Chemistry. 54, 2745-2749.
Dorman, H. J. D.; Deans, S. G. (2000) Antimicrobial agents from plant: antibacterial activity o f plant volatile oils. Journal o f Applied Microbiology. 88, 308-318.
Draughon, F A {2004) Use of botanicéis as biopreservatives in foods. Food Technology Feature. Vol. 58. Ho. 2.
Dugo, R ; Mondello, L ; Dugo, L ; Stancanelli, R.; Dugo, G. {2000) LC-MS for the identification o f oxygen heterocyclic compounds in citrus Essentials oils. Journal of Pharmaceutical and Biomedical Analysis. 24 (1).
Dusan, F.; Marian, S.; Katarina, D.; Dobrosiava, B. (2008) Essential oils-their antimicrobial activity against Escherichia coli and effect on intestinal cell viability. Toxicology in Vitro. 20 {8).
Fernandez-Lopez, J.; Zhi, N.; Aíeson-Carboneil, L ; Pérez-Aivárez, J.A.; Kurt, V. {2005} Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Science. 69 {3}.
Fisher, K.; Phillips, C.; {2008) Potential antimicrobial uses o f essential oils in food: is citrus the answer? Trends in Food Science & Technology, Volume 19, issue 3, March 2008, Pages 156-164
Fisher, K.; Phillips, C.A. (2006) The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli 0157, Listeria monocytogenes, Bacillus cereus and Sthaphylococcus aureus in vitro and in food systems. Journal of Applied Microbiology. 101, 1232- 1240.
Fisher, K.; Rowe, C. y Phillips, C.A. (2007) The survival of three strains of Arcobacter butzleri in the presence of lemon, orange and bergamot essential oils and their components in vitro and on food. Letters in Applied Microbiology. 44, 495-499. Flamini, G.; Tebano, M.; Cioni, P. (2007) Volatiles emisión patterns of different plant
organs and pollen of Citrus limón, Analytica Chimica Acta. 589.
Friedman, M.; Henika, P.R.; Levin, C.E.; Mandrell, R.E. (2004) Antibacterial activities of plant essential oils and their components against Escherichia coli 0157:H7 and Salmonella entérica in apple juice. Journal Agriculture of Food Chemistry. 52, 6042-6048.
Fuselli, S. R.; García, S.B.; Eguaras, M.J.; Fritz, R. (2008) Chemical composition and antimicrobial activity of Citrus essences on honeybee bacterial pathogen Paenibacillus larvae, the causal agent of American foulbrood. World Journal Microiology Biotechnology. 24: 2067-2072.
Griffin, G.S.; Markham, L.J.; Leach, N.D. (2000). An agar dilution method for determination of the minimum inhibitory concentration of essential oils. Journal o f essential Oil Research. 12.
Guynot, M.E.; Ramos, A.J.; Seto, L.; Purroy, P.; Sanchis, V. y Marin, S. (2003) Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. Journal of Applied Microbiology. 94, 893-899.
Hili, P.; Evans, C.S.; Veness, R.G.; Antimicrobial action of essential oils: effect of dimethylsulphoxide on the activity of cinnamon oil. Letters in Applied Microbiology. 24 (4).
Holley, R.A.; Patel, D. (2005) Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology. 22 (4) Juan, M.A.L.; Alaniz de la O, R.; Rosas, B.B.T.; Zamora, O.M. (2006) Frecuencia de
Listaría monocytogenes en chorizos obtenidos de expendios de Guadalajara y Zapopan, Jalisco, México. Avances en la Investigación Científica en Cuba. Karatzas, K.A.G. (2002) Listeria monocytogenes - inactivation by essential oils and
high pressure, and contribution of genetic variation to stress resistance. Thesis Wageningen University- With summary in English, Dutch and Greek. ISBN: 90- 5808-630-5
Kawaii, S.; Tomono, Y.; Katase, E.; Ogawa, K.; Yano, M.; Koizumi, M.; Ito, Ch. y Furukawa, H. (2000) Quantitative study of flavonoids in leaves of citrus plants. Journal of Agricultural and Food Chemistry. 48, 3865-3871.
Kim, J.; Marshall, M.R.; Wei, C. (1995) Antibacterial activity of some assential oils components against five foodborne pathogens. Journal of agricultural and Food Chemistry. 43
Kordali, S.; Cakir, A.; Mavi, A.¡ Kilic, H. y Yildirim, A. (2005) Screening of chemical composition and antioxidant activities of the essential oils from three turkish Artemisa species. Journal of Agricultural and Food Chemistry. 53, 1408-1416.
Kotzekidou, P.; Giannakidis, P.; Boulamatsis, A. (2007) Antimicrobial activity of some plant extracts and essential oils against foodbome pathogens in vitro and on the fate of inoculated pathogens in chocolate. LWT- Food Science and Technology. 41.
Lanciotti, R.; Gianotti, A.; Patrignani, F.; Belletti, N.; Guerzoni, M. E.; Gardini, F. (2004) Use of natural aroma compounds to improve shelf life and safety of minimally processed fruits. Trends Food Sci. Techno!. 15, 201-208.
Leverentz, B.; Conway, W.S.; Camp, M.J.; Janisiewicz, W.; Abuladze, T.; Yang, M.; Saftner, R.; Sulakvelidze, A. (2003) Biocontrol of Listeria monocytogenes on fresh-cut produce by treatment with lytic bacteriophages and a bacteriocin. Applied and Environmental Microbiology. Vol. 69, No. 8. p. 4519-4526.
Lawrence, B.M. (1992) Progress in essential oils. Perfum Flavor 17 (1).
Leverentz, B.; Conway, W.S.; Janisiewicz, W.; Abadias, M.; Kurtzman, C.P.; Camp, M.J. (2006) Biocontrol of the food-borne pathogens Listeria monocytogenes and Salmonella enterica Serovar Poona on fresh-cut apples with naturally occurring bacterial and yeast antagonist Applied and Environmental Microbiology. Vol, 72, No. 2. p. 1135-1140.
Lewinsohn, E.; Dudai, N.; Tadmor, Y.; Katzir, I.; Ravid, U.; Putievsky, E. y Joel, D.M, (1998) Histochemical localization of citral accumulation in lemongrass leaves (Cymbopogon citratus (DC.) Stapf., Poaceae). Annals of Botany. 81, 35-39. . Lis-Balchin, L. y Deans, S.G. (1997). Bioactivity of selected plant essential oils
against Listeria monocytogenes. Journal of Applied Microbiology. 82, 759-762. Lota, M.L.; de Roca Serra, D.; Tomi, F.; Jacquemond, C. y Casanova, J. (2002)
Volatile components of peel and leaf oils of lemon and lime species. Journal of Agricultural and Food Chemistry. 50, 796-805.
Lucker, J.; El Tamer, M.K.; Schwab, W.; Verstappen, F.W.A.; van der Plas, L.H.W.; Bouwmeester, H.J. y Verhoeven, H.A. (2002) Monoterpene biosynthesis in lemon (Citrus limon) cDNA isolation and functional analysisof four monoterpene synthases. Eur. Journal Biochemistry. 269, 3160-3171.
Mari, M. y Guizzardi, M. (1998) The postharvest phase: emerging technologies for the control of fungal diseases. Mini review. Phytoparasitica. 2a. 6:1, 59-66.
Martínez, J.; Sulbaran de Ferrer, B.; Ojeda de Rguez., G.; Ferrer, A.; Nava, R. (2003) Antibacterial activity of mandarin Essentials oil. Revista de la Facultad de Agronomía. 20 (4).
Marzocca, M.A.; Marucci; P.L.; Sica, M.G.; Alvarez, E.E. (2004) Detección de List&ría monocytogenes en distintos productos alimenticios y en muestras ambientales de una amplia cadena de supermercados de la ciudad de Bahía Blanca (Argentina). Revista Argentina de Microbiología. 36: 179-181.
Mbata, T.l. y Saikia, A. (2000) Antibacterial Activity of Essential oil from Ocimum gratissimum on Listeria monocytogenes. Internet Journal of Food Safety. V (7):
15-19.
Moreira, M.R.; Ponce, A.G.; del Valle, C.E.; Roura, S.l. (2005) Inhibitory parameters of Essentials oils to reduce a foodborne pathogen, LWT_Food Science nd Technology. 38 (5).
Moufida, F.; Marzouk, B. (2003) Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange. Phytochem. 62.
Parish, E.P.; Baum, D.; Kryger, R.; Goodrich, R.; Baum, R. (2003) Fate of Salmonellae in citrus oils and aqueous aroma. Journal of Food Prptection, 66 (9).
Prabuseenivasan, S.; Jayakumar, M.; Ignaciumuth, S. (2006) In Vitro antibacterial activity of some plant essential oils. BMC Complementary and Alternative Medicine 6 (39).
■ Raybaudi-Massilis, R.M.; Mosqueda-Melgar, J.; Belloso-Martin, O. (2006) Antimicrobial activity essential oils of Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices. Journal of Food Protection 69 (7).
Rasooli, I.; Rezaei, M.B.; Allameh, A. (2006) Ultrastructural Studies on antimicrobial efficacy of thyme Essentials oils on Listeria monocytogenes. International journal o f Infectious Diseases. 10 (3).
Ricke, S.C.; Kundinger, M.M.; Miller, D.R.; Keeton, J.T. (2005) Alternatives of antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response. Pout Sci. 84:667-5
Rios, J.L.; Recio, M.C. (2005) Medicinal Plants and antimicrobial activity. Journal of Ethnopharmacology. 100 (1-2).
Rojas, M.A.; Avena-Bustillos, R.J.; Olsen, C.; Friedman, M.; Henika, P.R.; Martin- Belloso, O. (2007) Effects of plants Essentials oils and oil compounds on mechenical, barrier and antimicrobial (3).
Saikia, D.; Khanuja, S.P.S.; Kahol, A.P.; Gupta, S.C. y Kumar, S, (2001) Comparative antifungal activity of essential oils and constituents from three distinct genotypes of Cymboppogon spp. Scientific correspondence. Current Science. Vol. 80, No. 10.
Sato, K.; Krist, S.; Buchbauer, G. (2006) Antimicrobial effect of trans- cinnamaldehyde, (-)-perillaidehyde (-)-citrinellal, citral, eugenol and carvacrol on airborne microbes using an airwasher. Biological Pharmaceutical Bulletin. 29 (11).
Smith, D.C.; Forland, S.; Bachanos, E.; Matejka, M.; Barret, V. (2001) Quantitative analysis of citrus fruits extracts by GC/MS: An undergraduate experiment. Chemical Educator. (6).
Smith-Palmer, Steward and Fyfe. (1998) Antimicrobial properties of plant essential oils and essences against five importand food-borne pathogens. Letters in Applied Microbiology. 26 (2).
Sokovi'c, M.; Tzakou, O.; Pitarokili, D,; Couladis, M. (2002) Antifungal activities of selected aromatic plants growing wild in Greece. Nahrung/Food. 46:317-320. Sokovi'c, M.; GGrubisic, D,; Ristic, M. (2005). Chemical composition and antifungal
activity of essential oils from leaves, calyx and corolla of Salvia brachyodon Vandas, Journal o f Essential Oil Research. 178
Suppakul, P.; Miltz, J.; Sonneveld, K.; Bigger, S.W. (2003) Antimicrobial properties of basil and its possible application in food packaging. Journal of Agricultural and Food Chemistry. 51, 3197-3207.
Svoboda, K.; Greenaway, R.l. (2003) Lemon scented plants. International Journal of Aromatherapy. 13 (1).
Tassou, C.C.; Koutsoumanis, K.; Nychas, G.J.E. (2000) Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil. Food Research International. 33 (3-4).
Umaña, R.G. (1996) Control biológico de enfermedades poscosecha de frutas. X Congreso Nacional Agronómico/ III Congreso de Fitopatología. Centro de Investigaciones Agronómicas. Universidad de Costa Rica.
Utama, I. M. S.; Willis, R. B. H.; Ben-Yehoshua, S.; Kuek, C. (2002) In vitro efficacy of plant volatiles for inhibiting the growth of fruit and vegetable decay microorganisms. Journal o f Agricultural and Food Chemistry. SO, 6371-6377. Vázquez, B. I.; Fente, C.; Franco, C. M.; Vázquez, M. J.; Cepeda A. (2001) Inhibitory
effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese. Int. J. Food Microbiol. 67, 157-163.
Veldhuizen, E.J.A.; Tjeerdsma-van Bokhoven, Zweijtzer, G.; Burt, S.A. y Haagsman, H.P. (2006) Structural requeriments for the antimicrobial activity of carvacrol. Journal of Agricultural and Food Chemistry. 54,1874-1879.
Verzera, A.; Trozzi, A.; Zappalá, M.; Condurso, C. y Cotroneo, A. (2005) Essential oil composition of Citrus meyerii Y. Tan. and Citrus medica L. cv. Diamante and their lemon hybrids. Journal o f Agricultural and Food Chemistry. 53, 4890-4894. Wilkinson, J.M.; Hipwell, M.; Ryan, T. y Cavanagh, H.M.Á. (2003) Btoscfivity of
Backhousia citriodora: antibacterial and antifungal activity. Journal of Agricultural and Food Chemistry. 51, 76-81.
Wuryatmo, E.; Klieber, A. y Scott, E.S. (2003) Inhibition of citrus postharvest pathogens by vapor of citral and related compounds in culture. Journal of Agricultural and Food Chemistry. 51, 2637-2640.
• Xuan, T.D.; Elzaawely, A.A.; Fukuta, M. y Tawata, S. (2006) Herbicida! and fungicidal activities of lactones in kava (Piper methysticum). Journal of Agricultural and Food Chemistry. 54, 720-725.
Zarazúa, J.A.; Solleiro, J.L; Gómez, M.A.; Schwentesius, R.R.; Castáñon, I.R. (2007) La innovación tecnológica como estrategia competitiva en las agroindustrias de hortalizas mínimamente procesadas. Economía Informa. Núm 345, marzo-abril.
<http://www.oeidrus-veracruz.qob.mx/, 2007. [web en línea], [Con acceso el 18 de mayo de 2007
^tlpJllaos1atiao-.orgl>, 2IX Ä
Jweh
e nlineai-
fDe» access e l 1Ôde fetoer#
de 20081 <«mm,ma&Masxma-OobMmí>, 2ÛCJII.fweto sn lìnea).
jiOimacceso
eto de hisiâî
As2008;
A P É N D I C E I
CST (Caldo de Soya TrípÜeaseina)
Fórmula (g/L): Peplona de Caseína 1?,0 Peptona de Soya 3JJ Clorura de Sodio 5,0 Fosfato Dípotásíeo 2,5 pH 7,3
±
0,2 Preparación:Suspender 30 g del medio en un !l¡® ce agua purificada. Calentar con
agitación
suave hasta su completa cfeofcídór» y hervir durante ur» minuto. Verteren tos recipientes o tubos regüeldos
y esterifaar en autoclave a 121*C
(15 fibras de presión) durante 15 minutos,APÉNDICE II
ASB (Agar Sangre Base)
Fórmula (g/L):
Infusión de músculo corazón 375.0
Peptona 10.0
Cloruro de sodio 5.0
Agar 15.0
pH final: 7.3 ±0.2
Preparación:
Suspender 40 g dei polvo en un litro de agua destilada. Dejar reposar 5 minutos y mezclar perfectamente hasta obtener una suspensión homogénea. Calentar con agitación frecuente y hervir 1 minuto. Esterilizar 20 minutos a 121 °C. Enfriar a 45-50°C agregar sangre desfibrinada al 5%. Homoganeizar y
distribuir en placas.
Preparación de la placa de Agar Sangre: añadir en forma aséptica un 5% de sangre estéril desfibrinada a temperatura ambiente, el agar debe estar a 45°C.
APÉNDICE III E M B (Agar Eosina Azul de Metileno)
Fórmula (g/L): Peptona Lactosa Sacarosa Fosfato dipotásico Agar Eosina Azul de metileno 10.0 5.0 5.0 2.0 13.5 0.4 0.065 pH final: 7.2 ± 0.2 Preparación:
Suspender 36 g del polvo en un litro de agua destilada. Reposar 5 minutos; mezclar, calentando a ebullición durante 1 o 2 minutos hasta su disolución. Esterilizar en autoclave a no más de 1218C durante 15 minutos. Enfriar a 45°C y distribuir agitando suavemente.
APÉNDICE IV
A M H (Agar Mueller Hinton)
Fórmula (g/L):
Infusión de carne
Peptona àcida de caseina Almidón Agar 300.0 17.5 1.5 15.0 pH final: 7.3 ± 0.1 Preparación:
Suspender 37 g del medio deshidratado en un litro de agua destilada. Dejar embeber de 10 a 15 minutos. Calentar con agitación frecuente y hervir durante 1 minuto. Esterilizar a 121°C durante 15 minutos. Enfriar a 45a*50ilC y distribuir a cajas de Petri (o agregar los suplementos que sé desee) hasta un nivel de 4 mm sobre una superficie horizontal (25-30 mi en placas de 9 cm de diámetro).