Authors : V. Padin Emilse, M. Caballero Gerardo and L. Pollio María
Abstract: In this research the antimicrobial properties of the oleoresin extracted from berries of Aguaribay (Schinus molle L.) are tested on fungi commonly found in foods such as Penicillium nalgiovence, P. citrinum, P. rugulosum, P. griseofolvum, P. brevicompactum, Aspergillus flavus, Alternariaalternata y Fusarium graminearum. It was found that an oleoresin concentration of 0.125 mg mL–1 reduces the mycelial growth of these fungi, whereas in the cases of Eurotium, Epicoccum, Trichoderma and Paecylomyces effective oleoresin concentrations were 5, 10 and 15 mg mL–1. In the case of Epicoccum, a concentration of 15 mg mL–1 produces 100% inhibition of mycelial growth. Studies of germination inhibition of conidia showed that the minimum lethal concentration (MLC) for A. ochraceus and A. flavus was 6 and 25 mg mL–1 for A. paraciticus. The MLC for Saccharomyces piss, Rhodotorula sp. and Zygosaccharomyces sp. was 11 and 16 mg mL–1 for Zygosaccharomyces rouxii. This oleoresin has no effect on Saccharomyces cerevisiae showing that it can be employedas a flavoring in baked goods.In summary, oleoresins from berries of Aguaribay can be used as antimicrobial to prevent food spoilage and are also obtained easily and with high yields.
V. Padin Emilse, M. Caballero Gerardo and L. Pollio María, 2015. Study of the Antimicrobial Properties of Oleoresins from Berries of Aguaribay (Schinus molle Linn) on Fungi and Food Spoilageyeasts. Journal of Food Technology, 13: 18-24.