Study of the Bactericidal Effect Clove, Cinnamon, and Sodium Benzoate in the Haden Mango and Melon Preservation
Juan Alexander Torres Mejía *
Faculty of Engineering, Department of Agroindustrial Engineering, Centro Universidad Regional de Occidente, Universidad Nacional Autónoma de Honduras, UNAH - CUROC, Santa Rosa de Copan Honduras.
Elyn Antonieta Romero
Faculty of Science, Department of Chemistry and Biology, Centro Universidad Regional de Occidente, Universidad Nacional Autónoma de Honduras, UNAH - CUROC. Santa Rosa de Copan Honduras.
Maribel Medina Barahona
Faculty of Engineering, Department of Agroindustrial Engineering, Centro Universidad Regional de Occidente, Universidad Nacional Autónoma de Honduras, UNAH - CUROC. Santa Rosa de Copan Honduras.
Fredy Torres Mejía
Faculty of Engineering, Department of Agroindustrial Engineering, Centro Universidad Regional de Occidente, Universidad Nacional Autónoma de Honduras, UNAH - CUROC. Santa Rosa de Copan Honduras.
Henry Edgardo Maradiaga Galindo
Faculty of Foreign Languages, Department of English, Centro Universidad Regional de Occidente, Universidad Nacional Autónoma de Honduras, UNAH - CUROC. Santa Rosa de Copan Honduras.
*Author to whom correspondence should be addressed.
Abstract
An experimental study was conducted to determine inhibition and / or destruction of pathogens in the following; Controls, M-EC, MS, Me-EC, Me-S, Treatments M-EC-LC, LC-MS, LC-EC-I, Me-S-CL, M-EC-C, M-S-C, Me-EC, Me-SC, M-EC-B, M-S-B, Me-EC-B and Me-S-B. Where: M = mango, Me = melon, EC = Escherichia coli, S = Salmonella sp, CL = clove, C = cinnamon, B = sodium benzoate. Qualifying each treatment according to the bactericidal power, as: non-effective, minimum, and fulminant lethal effect on days 0 (t0), 7 (t7) and 15 (t15); the bactericidal effect of aqueous extracts of cinnamon, clove in concentrations of 2.5% and sodium benzoate at concentrations permitted by FDA 0.1% was evaluated using the method of quantification or counting of forming colony units (FCU), on two bacterial strains, Escherichia coli and Salmonella enteritidis, were inoculated in samples of tropical fruits, mango Haden (Mangifera indica) and Cantaloupe melon (Cucumis melo). The bactericidal effect of clove was different in the two fruits treated; in the mango inoculated with E. coli was observed a minimal effect and in the other hand, the sample inoculated with Salmonella spp. there was no bactericidal effect. In the melon sample inoculated with both bacteria, the bactericidal effect of clove was observed. The effect of cinnamon was minimal in both fruits inoculated with E. coli. In the mango inoculated with Salmonella spp. there was no bactericidal effect. In the melon, it was a lethal effect. The use of sodium benzoate had a bactericidal effect, in both, the mango and in the melon inoculated with both bacteria. The analysis found that the mango inoculated with E. coli had a devastating effect (death at day 0). Dry matter, matter balance and sensory analysis were determined to have a better conclusion of the investigation.
Keywords: Haden Mango (Mangifera indica), Melon cantaloupe (Cucumis melo), clove (Syzygium aromaticum), cinnamon (Cinnamomum verum), sodium benzoate, bactericide, conservation, E. coli, Salmonella