Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Industry

espanolLos consumidores son conscientes del peligro derivado del uso de antioxidantes y antimicrobianos sinteticos en la industria agroalimentaria, demandando alternativas mas seguras y ecologicas. En este estudio, se ha determinado la actividad antioxidante de aceites esenciales comerciales mediante el metodo DPPH y su efecto antimicrobiano frente a la bacteria Pseudomonas syringaey el hongo fitopatogeno Fusarium oxysporum a traves del empleo del metodo estandarizado de disco. Los aceites esenciales de clavo, ajedrea, canela y oregano, asi como carvacrol, mostraron la maxima actividad antioxidante, comparable a antioxidantes establecidos. El aceite esencial de gaulteria fue el mas potente inhibidor del crecimiento de P. syringae en las dosis mas altas (20 y 10 μL) ensayadas. El aceite esencial de oregano, asi como su componente principal carvacrol, detuvieron el crecimiento de la bacteria incluso a la dosis mas baja ensayada (1 μL). Los aceites esenciales de canela, oregano y menta inhibieron el desarrollo de F. oxysporum en todas las dosis (20, 10 y 5 μL) aplicadas. En general, la mayoria de aceites esenciales mostraron mas actividad antifungica que antibacteriana y antioxidante. EnglishConsumers are aware of the dangers arising from the use of synthetic antioxidants and antimicrobials in the agrifood industry, demanding safer and “greener” alternatives. In this study, the antioxidant activity of commercial essential oils through DPPH method, their antimicrobial effects against the bacterium Pseudomonas syringae and the phytopathogenic fungus Fusarium oxysporum by means of the standardized disk method were determined. Clove along with winter savory, cinnamon and oregano essential oils as well as carvacrol showed the highest antioxidant activity comparable to reference standards. Wintergreen essential oil was the most potent inhib-itor against P. syringae growth at the highest doses (20 and 10 μL). Oregano essential oil and its main component carvacrol were able to stop the bacterium growth even at the lowest treatment (1 μL). Cinnamon, oregano and peppermint essential oils inhibited F. oxysporum development at all doses (20, 10 and 5 μL) assayed. In general, most of the essential oils displayed more anti-fungal than antibacterial and antioxidant activities. KEYWORDS: