BACTERICIDAL ACTIVITY OF ETHANOLIC LEAF EXTRACT AND LEAF ESSENTIAL OIL OF <i>Rosmarinus officinalis</i> L. ON SOME FOODBORNE BACTERIA

Hader I. CASTAÑO P; Gelmy CIRO G.; José E. ZAPATA M.; Silvia L. JIMÉNEZ R.

doi:10.17533/udea.vitae.6334

BACTERICIDAL ACTIVITY OF ETHANOLIC LEAF EXTRACT AND LEAF ESSENTIAL OIL OF Rosmarinus officinalis L. ON SOME FOODBORNE BACTERIA

Authors

Hader I. CASTAÑO P Grupo COINDE. Facultad de Administración. Politécnico Colombiano Jaime Isaza Cadavid.
Gelmy CIRO G. Grupo de Ofidismo y Escorpionismo. Universidad de Antioquia.
José E. ZAPATA M. Grupo de Ofidismo y Escorpionismo. Universidad de Antioquia.
Silvia L. JIMÉNEZ R. Grupo de Ofidismo y Escorpionismo. Universidad de Antioquia.

DOI:

https://doi.org/10.17533/udea.vitae.6334

Abstract

This work evaluated the bactericidal activity and determinated the Minimum Inhibitory Concentration

(MIC) of ethanolic extract and essential oil from Rosmarinus officinalis L. leaves on microorganisms of

interest in food industry: Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Shigella sonnei,

Listeria monocytogenes, Pseudomonas aeruginosa, Bacillus cereus and Lactobacillus plantarum. The essential oil

showed a broad spectrum of antimicrobial action for both Gram positive and Gram negative bacteria

with MICs between 512 - 4096 ppm. The ethanolic extract showed antimicrobial activity against S.

sonnei, S. typhimurium and L. monocytogenes with a MIC of 1024 ppm. Nisin was used as positive control

and showed a strong growth inhibition of all bacteria tested with MICs between 2 and 1024 ppm. Our

result shows that preservatives commonly used in the food industry have lower antimicrobial activity

than those found in essential oil from R. officinalis L. leaves.

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Published

28-07-2010

How to Cite

CASTAÑO P, H. I., CIRO G., G., ZAPATA M., J. E., & JIMÉNEZ R., S. L. (2010). BACTERICIDAL ACTIVITY OF ETHANOLIC LEAF EXTRACT AND LEAF ESSENTIAL OIL OF <i>Rosmarinus officinalis</i> L. ON SOME FOODBORNE BACTERIA. Vitae, 17(2), 149–154. https://doi.org/10.17533/udea.vitae.6334

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Issue

Vol. 17 No. 2 (2010)

Section

Foods: Science, Engineering and Technology

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