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Evaluation of the Antimicrobial Activity of the Essential Oil of Rosemary (Rosmarinus Officinalis L.) Against Salmonella sp.

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Author(s): Sonia Maria Hentz | Nei Carlos Santin

Journal: EvidĂȘncia : CiĂȘncia e Biotecnologia - Interdisciplinar
ISSN 1519-5287

Volume: 7;
Issue: 2;
Start page: 93;
Date: 2007;
Original page

Keywords: Rosmarinus officinalis L. Antimicrobials | Salmonella sp..

ABSTRACT
The Rosemary extracts (Rosmarinus officinalis L.) are famous for its antioxidant and preservative properties. The value to flavor of a plant is almost always associated with the essential oil percentage. Essential oils are chemical composites generated during the development of the plant as secondary biomolecules. Salmonella is considered the main pathogen involved in alimentary toxiinfections. It is very important to have Information regarding the antimicrobials activity of the essential oil of rosemary related to the interest for its utilization in substitution to chemical additives. In this sense there is also important to evaluate the biotechnological techniques of facilitating and improving the process of production, extraction and application of these composites. In the present study was evaluated the action of antimicrobial activity of essential oil of Rosemary (Rosmarinus officinalis L.) against Salmonella sp..Was utilized the filter paper disk method to evaluate the action inhibition of essential oil of rosemary. The results showed the inhibition that pure essential oil of Rosemary (R. officinalis L.) against Salmonella sp was lesser than the inhibition of the antibiotic used as positive control. We can conclude that the commercial essential oil of Rosemary (R. officinalis L) inhibit Salmonella sp. only in its pure form (no dilution).

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