Desarrollo de un desinfectante a partir de aceites esenciales de Orégano de monte y Romero

The aim of this study was to develop a disinfectant from essential oils of Mount oregano and Rosemary to control E. coli and S.aureus, bacteria present in the food industry. For this purpose, an extraction of oils was performed and its composition was evaluated by means of a gas chromatography coupled to a mass spectrometer. The antimicrobial activity was established with the minimum inhibitory concentration, by means of macrosolutions composed of oil and water, and from these the disinfectant was formulated. As results, it was found that the two oils have antimicrobial compounds such as Timol and 2-Bornanone, the CMIs obtained for the formulation of the disinfectant were of a ratio 1:8 and 1:16 of oregano and rosemary respectively. In conclusion, the essential oils studied have inhibitory potential and by unifying them, their compounds are enhanced, obtaining inhibition halos up to 18.2 mm in diameter.El presente estudio tuvo como objetivo, el desarrollo de un desinfectante a partir de aceites esenciales de Orégano de monte y Romero para el control de E. coli y S.aureus, bacterias  comunes  en  alimentos que se consumen a diario. Para ello, se realizó una extracción de aceites, empleando la técnica de arrastre de vapor, y se evaluó su composición mediante cromatografía de gases acoplada a un espectrómetro de masas. La actividad antimicrobiana se estableció con la concentración mínima inhibitoria (CMI), mediante macro-diluciones compuestas de aceite y agua. A partir de estas se formuló el desinfectante. Como resultados, se encontró que los dos aceites cuentan con compuestos antimicrobianos como Timol y 2-Bornanone, las CMI obtenidas para la formulación fueron:  1:8 y 1:16 de orégano y romero. En conclusión, los aceites esenciales, tienen potencial inhibitorio y al unificarlos, sus compuestos se potencian, obteniendo halos de inhibición de hasta 18,2 mm de diámetro. The aim of this study was to develop a disinfectant from essential oils of Mount oregano and Rosemary to control E. coli and S.aureus, bacteria present in the food industry. For this purpose, an extraction of oils was performed and its composition was evaluated by means of a gas chromatography coupled to a mass spectrometer. The antimicrobial activity was established with the minimum inhibitory concentration, by means of macrosolutions composed of oil and water, and from these the disinfectant was formulated. As results, it was found that the two oils have antimicrobial compounds such as Timol and 2-Bornanone, the CMIs obtained for the formulation of the disinfectant were of a ratio 1:8 and 1:16 of oregano and rosemary respectively. In conclusion, the essential oils studied have inhibitory potential and by unifying them, their compounds are enhanced, obtaining inhibition halos up to 18.2 mm in diameter.