Determinación de las propiedades conservantes de la pulpa de algarrobo (hymenaea courbaril linneaus) para la industria de alimentos
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Date
2011-06-03
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Publisher
Corporación Universitaria Lasallista
Abstract
Abstract: Introduction. Hymenaea courbaril Linneaus is well known because of its anti-bacterial, antifungal and nutritional properties, give its chemical and dietetic characteristics, being an interesting resource for the study of its fruit as a natural source of preservative properties for food industries. Objective. To evaluate the antimicrobial capability of the carob tree’s fruit on a microorganism taken as an indicator of food quality (Escherichia coli, ATCC 25922). Materials and methods. Concentrations were defined in the alcoholic and the aqueous extract of the pulp, the peel and the seeds, in order to inhibit the microorganism’s growth. By the use of the well diffusion technique, with some modifications, the E. coli strain was subjected to the different extracts. Results. In the preliminary tests, the best results were obtained with the seed in the alcoholic extract. Therefore, the pulp, the peel and the aqueous extract of the seed were disregarded, due to their small or null inhibitory action. The anti bacterial spectrum was determined by the use of Minimum Inhibitory Concentration at 20% for the alcoholic extract of the seed. This was achieved with the tests in which the extract was used in intervals of a week. Conclusions. According to the results, it is possible to say that the part of the carob tree’s fruit that has the highest antimicrobial activity is the seed, with diameters between 15 and 25 mm, compared to those of the peel and the pulp, which did not have significant inhibition values (under 15 and zero, respectively), Therefore, it is concluded that there are substances with a high inhibitory potential.
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Keywords
Hymenaea courbaril linneaus, Algarrobo (hymenaea courbaril linneaus), Corporación Universitaria Lasallista, Conservantes naturales, Industria alimenticia