TY  - JOUR
T1  - Study of the Antimicrobial Properties of Oleoresins from Berries of Aguaribay (<i>Schinus molle
Linn</i>) on Fungi and Food Spoilageyeasts
AU - Padin Emilse, V. AU - Caballero Gerardo, M. AU - Pollio Mar&#237;a, L. 
JO  - Journal of Food Technology
VL  - 13
IS  - 3
SP  - 18
EP  - 24
PY  - 2015
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2015.18.24
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2015.18.24
KW  - Aguaribay (Schinus mole L.)
KW  -oleoresin
KW  -antimicrobial effect
KW  -fungi
KW  -yeast
AB  - 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 <i>Penicillium nalgiovence</i>, <i>P. citrinum</i>, <i>P.
rugulosum</i>, <i>P. griseofolvum</i>, <i>P. brevicompactum</i>,
<i>Aspergillus flavus</i>, <i>Alternariaalternata y Fusarium
graminearum</i>. It was found that an oleoresin concentration
of 0.125 mg mL<sup>&#150;1</sup> 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<sup>&#150;1</sup>. In the case of
Epicoccum, a concentration of 15 mg mL<sup>&#150;1</sup> produces
100% inhibition of mycelial growth. Studies of
germination inhibition of conidia showed that the
minimum lethal concentration (MLC) for A. ochraceus
and <i>A. flavus</i> was 6 and 25 mg mL<sup>&#150;1</sup> for A. paraciticus.
The MLC for <i>Saccharomyces piss</i>, <i>Rhodotorula sp.</i> and
<i>Zygosaccharomyces sp.</i> was 11 and 16 mg mL<sup>&#150;1</sup> for
<i>Zygosaccharomyces rouxii</i>. This oleoresin has no effect on
<i>Saccharomyces cerevisiae</i> 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.
ER  -