PreprintArticleVersion 1This version is not peer-reviewed
Evaluation of the Minimum Inhibitory Concentration of Polyphenols Combined with Saccharomyces cerevisiae as Antimicrobials for Growth of Listeria monocytogenes
Version 1
: Received: 29 September 2024 / Approved: 30 September 2024 / Online: 30 September 2024 (22:06:37 CEST)
How to cite:
Llorente, E. . S. J.; Mora, F. J. C.; Amaiquema, A.; Torres, B. Evaluation of the Minimum Inhibitory Concentration of Polyphenols Combined with Saccharomyces cerevisiae as Antimicrobials for Growth of Listeria monocytogenes. Preprints2024, 2024092465. https://doi.org/10.20944/preprints202409.2465.v1
Llorente, E. . S. J.; Mora, F. J. C.; Amaiquema, A.; Torres, B. Evaluation of the Minimum Inhibitory Concentration of Polyphenols Combined with Saccharomyces cerevisiae as Antimicrobials for Growth of Listeria monocytogenes. Preprints 2024, 2024092465. https://doi.org/10.20944/preprints202409.2465.v1
Llorente, E. . S. J.; Mora, F. J. C.; Amaiquema, A.; Torres, B. Evaluation of the Minimum Inhibitory Concentration of Polyphenols Combined with Saccharomyces cerevisiae as Antimicrobials for Growth of Listeria monocytogenes. Preprints2024, 2024092465. https://doi.org/10.20944/preprints202409.2465.v1
APA Style
Llorente, E. . S. J., Mora, F. J. C., Amaiquema, A., & Torres, B. (2024). Evaluation of the Minimum Inhibitory Concentration of Polyphenols Combined with Saccharomyces cerevisiae as Antimicrobials for Growth of Listeria monocytogenes. Preprints. https://doi.org/10.20944/preprints202409.2465.v1
Chicago/Turabian Style
Llorente, E. . S. J., Aurelio Amaiquema and Brayan Torres. 2024 "Evaluation of the Minimum Inhibitory Concentration of Polyphenols Combined with Saccharomyces cerevisiae as Antimicrobials for Growth of Listeria monocytogenes" Preprints. https://doi.org/10.20944/preprints202409.2465.v1
Abstract
This study used a completely randomized design with a bifactorial arrangement in triplicate to evaluate dif-ferent concentrations of flavonoid extracts from orange (Citrus sinensis), onion (Allium cepa), tamarillo (So-lanum betaceum) and cocoa (Theobroma cacao) peels in combination with the yeast Saccharomyces cerevisiae to inhibit the growth of Listeria monocytogenes in fruit juices. The shells were dehydrated at 50-57 °C for 8 hours and pulverized. The dehydration yields were: orange (32 %), onion (13 %), tamarillo (14 %) and cocoa (34 %). Flavonoids were extracted with Soxhlet using 70% ethanol for 5 hours, concentrating with a rotary evaporator. They were quantified by UV spectrophotometry and the Folin-Ciocalteu method, being the highest in orange (300,75-372,60 mg Q/L) and onion (205,70-534,96 mg Q/L), while tamarillo presented the lowest, with possible errors in the measurement. Soluble solids losses ranged from 2,30 g (cocoa) to 5,27 g (orange). Cocoa and orange extracts showed greater potential as natural preservatives, inhibiting the growth of Listeria monocytogenes in fruit juices, with a minimum inhibitory concentration of 300 µg/mL and 400 µg/mL, re-spectively.
Keywords
inhibition; preservative; interaction; residues
Subject
Biology and Life Sciences, Biology and Biotechnology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
