20.500.12556/RUL-129110 Protibakterijsko delovanje eteričnega olja cimeta Antibacterial activity of cinnamon essential oil Namen diplomske naloge je bil ovrednotiti protibakterijsko delovanje eteričnega olja in hidrolata cimeta (Cinnamomum zeylanicum) proti bakterijam vrst Escherichia coli, Staphylococcus aureus, Listeria innocua in Pseudomonas aeruginosa. Protibakterijsko delovanje eteričnega olja smo preverjali z metodo razredčevanja v mikrotitrski ploščici, protibakterijsko delovanje hidrolata pa z metodo razredčevanja v mikrotitrski ploščici in z metodo difuzije. Minimalno inhibitorno koncentracijo (MIC) smo določili in potrdili tudi z metodo štetja kolonij na trdnem gojišču. Za bakterije vrste E. coli smo določili, da je vrednost MIC 0,78 mg/ml, za S. aureus 0,2 mg/ml, za L. innocua od 0,1 do 0,2 mg/ml in za P. aeruginosa 1,56 mg/ml. Najboljšo protibakterijsko aktivnost smo tako določili za bakterije vrste L. innocua, ki je imela najnižjo vrednost MIC. Hidrolat cimeta ni imel protibakterijske aktivnosti, ne glede na različne uporabljene metode. Z eksperimentalnim delom smo pokazali, da ima eterično olje cimeta protibakterijske lastnosti in da ima večji učinek na grampozitivne (S. aureus in L. innocua) kot na gramnegativne (E. coli, P. aeruginosa) bakterije. Rezultati kažejo na to, da bi lahko podrobnejše raziskave o aktivnosti eteričnega olja na bakterije vodile do uporabe eteričnega olja cimeta kot naravnega protimikrobnega sredstva v živilstvu. The purpose of the research was to determine the antibacterial effects of the cinnamon (Cinnamomum zeylanicum) essential oil and hydrolate against Escherichia coli, Staphylococcus aureus, Listeria innocua and Pseudomonas aeruginosa. The antibacterial activity of the essential oil was determined by broth microdilution method. The antibacterial action of the hydrolate was determined by the broth microdilution method and by agar diffusion method. The minimal inhibitory concentration (MIC) was determined and confirmed by plate count method. For E. coli, the MIC value was 0.78 mg/ml, for S. aureus 0.2 mg/ml, for L. innocua from 0.1 to 0.2 mg/ml and for P aeruginosa 1.56 mg/ml. The best antibacterial activity was showed for L. innocua, which had the lowest MIC value. Cinnamon hydrolate showed no antibacterial activity irrespective used methodology. The results of experimental work showed that cinnamon essential oil has antibacterial properties and has a greater effect on gram-positive (S. aureus and L. innocua) then on gram-negative (E. coli, P. aeruginosa) bacteria. The results suggest that antibacterial effects of the cinnamon essential oil can lead to wider use of the cinnamon essential oil as a natural antibacterial agent in food. eterično olje hidrolat cimet protimikrobno delovanje Escherichia coli Staphylococcus aureus Listeria innocua Pseudomonas aeruginosa minimalna inhibitorna koncentracija essential oils hydrolate cinnamon antimicrobial activity Escherichia coli Staphylococcus aureus Listeria innocua Pseudomonas aeruginosa minimal inhibitory concentration true false false [Z. Šturm] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2021-08-27 08:15:06 2021-08-27 08:15:07 2022-09-08 04:06:38 0000-00-00 00:00:00 2021 0 Ljubljana 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 579.24:579.913:582.673.42 194441 74028547 15781.pdf 15781.pdf 1 3AF2F3543638EC29F630E36E16B900CD d65b848ee801c198cd88f5f58de837d91fd988d0126af73282001196555649e6 e71ed9ca-06fd-11ec-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=146044 Biotehniška fakulteta 0 0 0