Utjecaj eteričnih ulja i aromatične biljke lavande na rast patogenih mikroorganizama

master's thesis

• Title (english): Effect of essential oil and lavender as aromatic plant on growth of pathogenic microorganisms
• Author: Ida Celinić
• Mentor: Jadranka Frece (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2010-05-31, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Lavanda je aromatična, ljekovita biljka i bogat izvor različitih skupina fenolnih spojeva kojima se pripisuju antioksidativna, antimikrobna, antiseptička, protuupalna i druga svojstva. Lavandino eterično ulje i ostali pripravci koriste se u medicini, aromaterapiji, prehrambenoj, kozmetičkoj i farmaceutskoj industriji. U ovom radu ispitana je mikrobiološka slika lavande i njen antimikrobni utjecaj na rast patogenih mikroorganizama u hrani, te su određeni ukupni fenoli i flavonoidi na uzorcima lavande s četiri različita područja Republike Hrvatske: Donja Bistra, Fuţine, Istra i Hvar. U istraživanim uzorcima sušene lavande određivane su sljedeće mikrobne populacije: Escherichia coli, Salmonella sp., enterobakterije, aerobne mezofilne bakterije i plijesni. Antimikrobna aktivnost eteričnih ulja i ekstrakata lavande određivana je na test-mikroorganizmima: E. coli, S. aureus, Salmonella sp., L. monocytogenes i P. aeruginosa. Na temelju dobivenih rezultata dokazana je antimikrobna aktivnost lavande, a samo na uzorku lavande iz Fuţina došlo je do porasta enterobakterija u količini koju ne dozvoljava Pravilnik o mikrobiološkim standardima za namirnice.

Abstract (english)

Lavender is an aromatic, medicinal herb and a rich source of different groups of phenolic compounds, which are attributed to antioxidant, antimicrobial, antiseptic, anti-inflammatory and other properties. Lavender essential oil and other preparations are used in medicine, aromatherapy, food, cosmetic and pharmaceutical industries. In this study were examined the microbiological picture of lavender and her antimicrobial effect on the growth of pathogenic microorganisms in food, and the total phenolics and flavonoids of lavander in four samples from four different areas of Croatia: Donja Bistra, Fuţine, Istria and Hvar were determined. The investigated samples of dried lavender were evaluated for their microbial populations: Escherichia coli, Salmonella sp., enterobacteria, mesophilic aerobic bacteria and molds. Antimicrobial activity of essential oils and extracts of lavender was determined by the test-microorganisms: E. coli, S. aureus, Salmonella sp., L. monocytogenes and P. aeruginosa. Based on the results, is proved that lavender has the antimicrobial activity, and only in sample of lavender from Fuţine was observed an increase of enterobacteria that is not permitted by the Regulation on microbiological standards for foods.

• Keywords: lavanda; fenoli; eterično ulje; antimikrobna aktivnost; mikrobna populacija
• Keywords (english): lavender; phenols; essential oil; antimicrobial activity; microbial population
• Language: croatian
• URN:NBN: urn:nbn:hr:159:494158
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-08-29 08:56:43