Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products

Autores
Ruiz, Silvana Cecilia; Nediani, Teresa; Garcia, Elsa Mariana; Zimerman, Maria; Martínez, Sandra Luz
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present study was to analyze the in vitro antimicrobial activity against pathogens such as Salmonella, Staphylococcus aureus, Staphylococcus spp., Bacillus cereus, Micrococcus, Escherichia coli and Listeria innocua, using Prosopis alba (Algarrobo blanco), Acacia aroma (Tusca) and Zizhiphus mistol (Mistol) leaf extracts with 50: 50 v/v ethanol: water and 70:30 v/v acetone: water as antimicrobial preservatives. Determination by agar disk diffusion method was made. All extracts showed some antibacterial activity; however, Bacillus cereus was more resistant and Staphylococcus aureus was more sensitive to the extracts evaluated in comparison with the other bacteria strains used in the test. Algarrobo blanco extracts with 50:50 v/v ethanol: water inhibited the Staphylococcus spp. growth. Therefore, Algarrobo blanco, Tusca and Mistol leaf extracts could be used as potential natural preservatives for fresh products.
Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina
Fil: Nediani, Teresa. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria; Argentina
Fil: Garcia, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Garcia, Mariana. Universidad Nacional de Santiago del Estero; Argentina
Fil: Zimerman, Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto De Investigación Investigación Animal del Chaco Semiárido; Argentina.
Fil: Martínez, Sandra Luz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria; Argentina
Fil: Martínez, Sandra Luz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Journal of Food and Nutritional Health 2 (1) : 1-3 (2021)
Materia
Prosopis alba
Acacia aroma
Ziziphus
Extractos Vegetales
Extractos de Hoja
Antimicrobianos
Preservación de Alimentos
Plant Extracts
Leaf Extracts
Antimicrobials
Food Preservation
Algarrobo Blanco
Tusco
Mistol
Ziziphus mistol
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/11690
Acceder
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oai_identifier_str oai:localhost:20.500.12123/11690
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh ProductsRuiz, Silvana CeciliaNediani, TeresaGarcia, Elsa MarianaZimerman, MariaMartínez, Sandra LuzProsopis albaAcacia aromaZiziphusExtractos VegetalesExtractos de HojaAntimicrobianosPreservación de AlimentosPlant ExtractsLeaf ExtractsAntimicrobialsFood PreservationAlgarrobo BlancoTuscoMistolZiziphus mistolThe aim of the present study was to analyze the in vitro antimicrobial activity against pathogens such as Salmonella, Staphylococcus aureus, Staphylococcus spp., Bacillus cereus, Micrococcus, Escherichia coli and Listeria innocua, using Prosopis alba (Algarrobo blanco), Acacia aroma (Tusca) and Zizhiphus mistol (Mistol) leaf extracts with 50: 50 v/v ethanol: water and 70:30 v/v acetone: water as antimicrobial preservatives. Determination by agar disk diffusion method was made. All extracts showed some antibacterial activity; however, Bacillus cereus was more resistant and Staphylococcus aureus was more sensitive to the extracts evaluated in comparison with the other bacteria strains used in the test. Algarrobo blanco extracts with 50:50 v/v ethanol: water inhibited the Staphylococcus spp. growth. Therefore, Algarrobo blanco, Tusca and Mistol leaf extracts could be used as potential natural preservatives for fresh products.Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; ArgentinaFil: Nediani, Teresa. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria; ArgentinaFil: Garcia, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Garcia, Mariana. Universidad Nacional de Santiago del Estero; ArgentinaFil: Zimerman, Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto De Investigación Investigación Animal del Chaco Semiárido; Argentina.Fil: Martínez, Sandra Luz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria; ArgentinaFil: Martínez, Sandra Luz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina2022-04-20T14:44:05Z2022-04-20T14:44:05Z2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/116902692-5222https://doi.org/10.47275/2692-5222-109Journal of Food and Nutritional Health 2 (1) : 1-3 (2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentosinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:32Zoai:localhost:20.500.12123/11690instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:32.594INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products
title Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products
spellingShingle Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products
Ruiz, Silvana Cecilia
Prosopis alba
Acacia aroma
Ziziphus
Extractos Vegetales
Extractos de Hoja
Antimicrobianos
Preservación de Alimentos
Plant Extracts
Leaf Extracts
Antimicrobials
Food Preservation
Algarrobo Blanco
Tusco
Mistol
Ziziphus mistol
title_short Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products
title_full Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products
title_fullStr Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products
title_full_unstemmed Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products
title_sort Antimicrobial Activities of Leaf Extracts from Algarrobo blanco (Prosopis alba), Tusca (Acacia aroma) y Mistol (Ziziphus mistol) to be Applied to Fresh Products
dc.creator.none.fl_str_mv Ruiz, Silvana Cecilia
Nediani, Teresa
Garcia, Elsa Mariana
Zimerman, Maria
Martínez, Sandra Luz
author Ruiz, Silvana Cecilia
author_facet Ruiz, Silvana Cecilia
Nediani, Teresa
Garcia, Elsa Mariana
Zimerman, Maria
Martínez, Sandra Luz
author_role author
author2 Nediani, Teresa
Garcia, Elsa Mariana
Zimerman, Maria
Martínez, Sandra Luz
author2_role author
author
author
author
dc.subject.none.fl_str_mv Prosopis alba
Acacia aroma
Ziziphus
Extractos Vegetales
Extractos de Hoja
Antimicrobianos
Preservación de Alimentos
Plant Extracts
Leaf Extracts
Antimicrobials
Food Preservation
Algarrobo Blanco
Tusco
Mistol
Ziziphus mistol
topic Prosopis alba
Acacia aroma
Ziziphus
Extractos Vegetales
Extractos de Hoja
Antimicrobianos
Preservación de Alimentos
Plant Extracts
Leaf Extracts
Antimicrobials
Food Preservation
Algarrobo Blanco
Tusco
Mistol
Ziziphus mistol
dc.description.none.fl_txt_mv The aim of the present study was to analyze the in vitro antimicrobial activity against pathogens such as Salmonella, Staphylococcus aureus, Staphylococcus spp., Bacillus cereus, Micrococcus, Escherichia coli and Listeria innocua, using Prosopis alba (Algarrobo blanco), Acacia aroma (Tusca) and Zizhiphus mistol (Mistol) leaf extracts with 50: 50 v/v ethanol: water and 70:30 v/v acetone: water as antimicrobial preservatives. Determination by agar disk diffusion method was made. All extracts showed some antibacterial activity; however, Bacillus cereus was more resistant and Staphylococcus aureus was more sensitive to the extracts evaluated in comparison with the other bacteria strains used in the test. Algarrobo blanco extracts with 50:50 v/v ethanol: water inhibited the Staphylococcus spp. growth. Therefore, Algarrobo blanco, Tusca and Mistol leaf extracts could be used as potential natural preservatives for fresh products.
Fil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; Argentina
Fil: Nediani, Teresa. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria; Argentina
Fil: Garcia, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Garcia, Mariana. Universidad Nacional de Santiago del Estero; Argentina
Fil: Zimerman, Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto De Investigación Investigación Animal del Chaco Semiárido; Argentina.
Fil: Martínez, Sandra Luz. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustria; Argentina
Fil: Martínez, Sandra Luz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of the present study was to analyze the in vitro antimicrobial activity against pathogens such as Salmonella, Staphylococcus aureus, Staphylococcus spp., Bacillus cereus, Micrococcus, Escherichia coli and Listeria innocua, using Prosopis alba (Algarrobo blanco), Acacia aroma (Tusca) and Zizhiphus mistol (Mistol) leaf extracts with 50: 50 v/v ethanol: water and 70:30 v/v acetone: water as antimicrobial preservatives. Determination by agar disk diffusion method was made. All extracts showed some antibacterial activity; however, Bacillus cereus was more resistant and Staphylococcus aureus was more sensitive to the extracts evaluated in comparison with the other bacteria strains used in the test. Algarrobo blanco extracts with 50:50 v/v ethanol: water inhibited the Staphylococcus spp. growth. Therefore, Algarrobo blanco, Tusca and Mistol leaf extracts could be used as potential natural preservatives for fresh products.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022-04-20T14:44:05Z
2022-04-20T14:44:05Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/11690
2692-5222
https://doi.org/10.47275/2692-5222-109
url http://hdl.handle.net/20.500.12123/11690
https://doi.org/10.47275/2692-5222-109
identifier_str_mv 2692-5222
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal of Food and Nutritional Health 2 (1) : 1-3 (2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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