Evaluación de la actividad antibacteriana del aceite esencial de naranja (Citrus sinensis) sobre la cepa de Staphylococcus aureus

Abstract

The aim of this research work was the evaluation of the antibacterial activity of the orange essential oil (Citrus sinensis) on the Staphylococcus aureus ATCC® 25904 strain. The research was carried out in the Faculty of Agricultural Sciences of the Technical University of Ambato. The orange essential oil (AEN) was obtained by the steam drag method. The evaluation concentration was 10%, 30%, 50%, 70%, 90% of the orange essential oil, diluted in peptone water and tween 80 as tensioactive agent. To determine the Minimum Inhibitory Concentration (MIC), the broth microdilution method was used, observing the results at 0, 2, 4, 6 and 24 hours after incubation at 37ºC. The inhibition of the bacterial growth was observed between the concentration of 30% y 50%. The Minimum Bactericidal Concentration (CMB) was determined, which showed positive results at 24 hours, as there was no growth of S. aureus between 30% y 50% concentration. The sensitivity test showed inhibition results from concentrations of 50% when presenting inhibition zones of 11.16 mm; 11.26 mm and 14.84 mm respectively; it is concluded that the treatments at 50%, 70% and 90% are effective, being 50% and 70% statistically equal (p = <0,05). Therefore they shown a similar efficacy. While, the concentration at 90% is more effective on the bacterial strain S. aureus.