info@biomedres.us   +1 (502) 904-2126   One Westbrook Corporate Center, Suite 300, Westchester, IL 60154, USA   Site Map
ISSN: 2574 -1241

Impact Factor : 0.548

  Submit Manuscript

OpinionOpen Access

Antibacterial Activity of the Essential Oil of Rosemary Pepper

Volume 8 - Issue 4

Kelvi Wilson Evaristo Miranda1, Elisabeth Mary Cunha da Silva1 and Terezinha Feitosa Machado2*

  • Author Information Open or Close
    • 1Department of food engineering at the Federal University of Ceará, Brazil
    • 2Embrapa Agroindústria Tropical, Fortaleza, CE, Brazil

    *Corresponding author: Terezinha Feitosa Machado, Embrapa Agroindústria Tropical, Fortaleza, CE, Brazil

Received: August 30, 2018;   Published: September 05, 2018

DOI: 10.26717/BJSTR.2018.08.001698

Full Text PDF

To view the Full Article   Peer-reviewed Article PDF

Abstract

In this study, it was evaluated the antimicrobial activity of essential oil of rosemary pepper (Lippia sidoides). To determine this activity, six bacterial species related to spoilage and foodborne disease, Listeria monocytogenes, L. innocua, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Salmonella choleraesuis, were used. The agar diffusion method was employed. The results showed that the essential oil of rosemary pepper has antibacterial activity against all species studied. Therefore, the oil can be considered a natural alternative for use in food preservation.

Keywords: Essential Oil; Antibacterial Activity; Food Preservation

Abstract | Introduction | References |