BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM.

Authors

  • João Paulo Gomes Sousa
  • Carolini Esmeriz Rosa
  • Daiane Evelin dos Santos Assunção
  • Ed Carlo Rosa Paiva
  • Jupyracyara Jandyra de Carvalho Barros

DOI:

https://doi.org/10.13083/reveng.v24i2.593

Keywords:

estabilidade térmica, conservação de alimentos, Staphylococcus aureus

Abstract

The stability of the antimicrobial activity of an aqueous extract of Moringa oleifera Lam. seed versus time / temperature was assayed from the disk diffusion method on the Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 species. The extracts were placed at four different temperatures (8 °C, 25 ºC, 37 °C and 42 °C) and monitored at time zero three days, seven days and ten days. The single bacterium was susceptible Staphylococcus aureus ATCC 25923 (inhibition zone > 13 mm). The increase extract volume did not lead to increased effectiveness Staphylococcus aureus ATCC 25923 control. From three-day decrease in the extract bactericidal activity was observed. The temperature does not influence the size of the (inhibition zone, though the extracts kept at 8 °C maintained their inhibitory effect longer. The results of this study indicate the potential application of the seed extract of Moringa oleifera Lam. as an interesting alternative to agriculture, such as in food preservation.

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Published

2016-07-01

How to Cite

Sousa, J. P. G., Rosa, C. E., Assunção, D. E. dos S., Paiva, E. C. R., & Barros, J. J. de C. (2016). BINOMIAL INFLUENCE TIME / TEMPERATURE ON THE BACTERICIDA ACTIVITY OF AQUEOUS EXTRACT OF Moringa oleifera LAM. Engineering in Agriculture, 24(2), 131–138. https://doi.org/10.13083/reveng.v24i2.593

Issue

Vol. 24 No. 2 (2016)

Section

Agricultural products storage and processing

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