Antibacterial potential of Lippia gracilis Schauer essential oil against a Salmonella sp. strain isolated in tilápia fillet–fish (Oreochromis niloticus)

LEANDRO �CARO SANTOS DANTAS; GABRIELA MEDEIROS ARA�JO; NAYARA MARTINS RIBEIRO; V�NIA SOUSA ANDRADE; FRANCISCO F�BIO MESQUITA OLIVEIRA; CYNTHIA CAVALCANTI DE ALBUQUERQUE; FRANCISCO �NGELO GURGEL DA ROCHA

Volume : IV, Issue : VI, June - 2015

Antibacterial potential of Lippia gracilis Schauer essential oil against a Salmonella sp. strain isolated in tilápia fillet–fish (Oreochromis niloticus)

Leandro Caro Santos Dantas, Gabriela Medeiros Ara Jo, Nayara Martins Ribeiro, V Nia Sousa Andrade, Francisco F Bio Mesquita Oliveira, Cynthia Cavalcanti De Albuquerque, Francisco Ngelo Gurgel Da Rocha

Abstract :

almonella spp. causer outeaks and contaminated food intoxications throughout the world. In this perspective, the elucidation of bioactive compounds extracted from species of the Caatinga stands out as a promising source in the development of new antimicrobials. The present study aimed to elucidate the antibacterial potential of essential oil of L. gracilis Schauer on Salmonella spp. from the isolation and preliminary characterization in tilapia fillet–fish – (Oreochromisniloticus).The essential oil was evaluated in HPLC/MS, elucidating the major compounds Carvacrol (44.45%), Thymol (29.53%), and ρ–Cymene (19.89%). The minimum inhibitory concentration was determined by the agar disc diffusion method, using serial dilutions of the oil solution of 1% Tween 80, with the inhibitory concentration at 30 �L mL–1. Bactericidal activity was evident in the concentration of 100 �L mL–1. This result is related to the high composition of monoterpenes and sesquiterpenes characterized, which are compounds with reported ample biological activity