IN VITRO EFFECTIVENESS OF A COMMERCIAL PINE ESSENTIAL OIL ON FOOD BACTERIA AND PHYTOPATHOGENIC FUNGI

Abstract

Pathogenic microorganisms in foods are harmful to human health and generate important economic losses. This investigation identified the main compounds in a pine essential oil (PEO), and its antimicrobial effect was evaluated in four food bacteria species and two phytopathogenic fungal species. Twenty major compounds were found in the PEO: α-terpinolene (47.1 %), eucalyptol (22 %), p-menthane (16.7 %), and p-cymene (8.43 %). The greatest antibacterial action was found on Escherichia coli and Staphylococcus aureus, with an inhibition halo measuring 2.3 and 2 cm, respectively, at a minimum inhibiting concentration of 90 %. Using the inverted box or well technique, the PEO had an effect on Colletotrichum gloeosporioides and Rhizopus stolonifer at all concentrations evaluated, with inhibition values ranging from 40 to 60 %. For R. stolonifer, the 45 % PEO concentration inhibited germination completely.