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Bursera graveolens essential oil: Physiochemical characterization and antimicrobial activity in pathogenic microorganisms found in Kajikia audax

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dc.contributor.author Noel-Martinez, Kevin Carlos es_PE
dc.contributor.author Francisco Cruz, Gerardo Juan es_PE
dc.contributor.author Solis-Castro, Rosa Liliana es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2021
dc.description The authors thank to Universidad Nacional de Tumbes, Universidad Nacional de Ingenieria and Fondo Nacional de Desarrollo Cientifico, Tecnologico y de Innovacion Tecnologica (Contrato No 02-2018-FONDECYT-BM-IADT-MU).
dc.description.abstract Essential oils are products from aromatic plants, which, due to their biological, allelopathic, antioxidant and antimicrobial effects, are important for food preservation. Kajikia audax is a fish of great commercial importance, however, it is highly perishable, requiring strategies to extend its shelf life. In vitro antimicrobial activity of Bursera graveolens essential oil was determined against microorganisms isolated from K. audax. Essential oil was extracted by steam distillation, obtaining a yield of 1.25%, a density of 0.83 g/ml and a refractive index of 1.473°, in addition, it was determined by GC-MS that D-limonene (77.6%) is the majority compound. Antimicrobial tests showed that the minimum inhibitory concentration (MIC) for Aeromonas salmonicida and Pichia kudriavzevii was 1.62 mg/ml and 6.48 mg/ml respectively, and the minimum bactericidal concentration (MBC) was 25.92 mg/ml for both microorganisms. Pseudomonas aeruginosa showed total resistance against the concentrations used. B. graveolens essential oil turned out to be a potential product to control the growth of microorganisms isolated from K. audax, however, it should be tested against species of the genera Vibrio, Flavobacterium, Shewanella, Lactococcus and Streptococcus that cause spoiling of hydrobiological products.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.17268/sci.agropecu.2021.033
dc.identifier.uri https://hdl.handle.net/20.500.12390/2921
dc.language.iso eng
dc.publisher Universidad Nacional de Trujillo
dc.relation.ispartof SCIENTIA AGROPECUARIA
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject spoiling microorganisms
dc.subject Bursera graveolens es_PE
dc.subject essential oil es_PE
dc.subject minimum inhibitory concentration es_PE
dc.subject minimum bactericidal concentration es_PE
dc.subject marine food es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#1.03.01
dc.title Bursera graveolens essential oil: Physiochemical characterization and antimicrobial activity in pathogenic microorganisms found in Kajikia audax
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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