IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
In vitro control of potato common scab pathogen bacteria by ginger and laurel essential oils
Autor/es:
QUIROGA, P.R.; LUCINI, E.I.; ASENSIO, C.M.; GROSSO, N.R.; PRIETO, M.C.; LAMBIR, A. J.
Lugar:
Córdoba
Reunión:
Congreso; VII Congreso Internacional de Ciencia y Tecnología de Alimentos; 2018
Institución organizadora:
MINCYT Córdoba
Resumen:
Potatoes are recognized as one of the most important food in world nutrition. In Argentina, potato crops are one of main horticultural products. Potato common scab (PCS) is a worldwide disease that produces damage on tuber surface, getting impact on quality parameters of potato tuber, causing large economical losses. This disease is mainly produced by S. scabiei, a Gram positive bacterium. At present, crop losses due to this pathogen are still at an unacceptable level in many regions. An alternative control strategy based on essential oils (EOs) could be appropriate. EOs are aromatic oily liquids obtained from aromatic plants. These natural products are typically composed by complex natural mixtures, and are recognized for their antibacterial, antifungal, antiviral and insecticidal properties. In some published works EOs of ginger (Zingiber officinale R.) and laurel (Laurus nobilis L.) show antimicrobial activity against some Gram-positive bacteria. The aim of this research was to determine the antibacterial effect of ginger (Z. officinale) and laurel (L. nobilis) EOs against S. scabiei. Laurel EO was purchased in local market, while Ginger EO was obtained by hydrodistillation of roots using a Clavenger-type apparatus. EOs were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The identification of compounds was performed by comparison with published data and mass spectra library NIST (2.0). Two bacterial strains of S. scabiei were tested: one strain (M1) was performed by isolation from infected tubers and the other (M2) was obtained from the Facultad de Química, Universidad de la República, Uruguay. Broth dilution assay was performed to determinate the minimal inhibitory concentration (MIC), using ten serial dilutions of each EO and resazurin as redox indicator. Minimal bactericidal concentration (MBC) of each EO was also determined. The MBC was considered as the largest dilution without cellular growth. The major compound of laurel EO was 1,8-cineole (60.79%) followed by β-terpinil acetate (8.64%), sabinene (7.66%), cis-sabinene hydrate (6.59%) and 1R-α-Pinene (5.78%), while in ginger EO the main compounds were α-citral (30.82%), carveol (20.44%) and camphene (8.90%). The present results suggest that ginger (average values: MIC=0.72 g/L; MBC=0.72 g/L) and laurel (average values: MIC=0.66 g/L; MBC=0.77 g/L) EOs could be considered good antibacterial agents for both tested strains. These features could be explained by the presence of α-citral and carveol in ginger, and eucalyptol in laurel, which are substances that have been recognized for their antimicrobial effects against some food borne pathogens. The results of the current indicate that ginger and laurel EOs are a promising alternative in PCS control. Further research is needed to evaluate their antibacterial effectiveness in field conditions.