Antimicrobial activity of extracts of basil (Ocimun sanctum L.)

Authors

  • Isela Carballo Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Ana Silvia Falco Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • José L. Rodríguez Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Margarita Nuñez de Villavicencio Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Odaidis Marante Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

Keywords:

antimicrobial activities, phenolic compound, basil

Abstract

The objective of this research was to investigate the antimicrobial activity of extracts of basil (Ocimum sanctum L.), on: Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus oryzae. It was obtained that the inhibitory minimum concentration for E. coli was 1500 mg/kg; for St. aureus 750 mg/kg and S. cerevisiae 500 mg/kg. For B. subtilis, the extract caused bacteriostatic effect and on A. oryzae inhibition was not found at any of concentrations neither studied times.

Keywords: antimicrobial activities, phenolic compound, basil.

Author Biography

  • Isela Carballo, Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

    Licenciada en Ciencias Alimentarias (Universidad de La Habana, 2012). Sus principales líneas de trabajo son el control microbiológico de productos de frutas y vegetales y actualmente realiza investigaciones en antimicrobianos naturales y su empleo en matrices alimentarias.

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Published

2014-09-02

Issue

Vol. 24 No. 3 (2014)

Section

Original articles

License

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Antimicrobial activity of extracts of basil (Ocimun sanctum L.). (2014). Ciencia Y Tecnología De Alimentos, 24(3), 48-52. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/342

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