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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Proaño Bastidas, Janeth Fabiola | - |
| dc.creator | Jácome Jurado, Jael Alejandra | - |
| dc.date.accessioned | 2019-04-04T15:05:23Z | - |
| dc.date.available | 2019-04-04T15:05:23Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.citation | Jácome Jurado, J. A. (2019). Evaluación del efecto bactericida de aceites esenciales de canela (Cinnamomum verum), jengibre (Zingiber officinale) y clavo de olor (Syzygium aromaticum) para aplicaciones agroindustriales (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2019-15 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/10707 | - |
| dc.description | The present investigation was carried out in the chemistry laboratory of the University of the Americas, with the purpose of evaluating the bactericidal capacity of the essential oils of cinnamon (Cinnamomum verum), ginger (Zingiber officinale) and clove (Syzygium aromaticum) and their mixtures differentiating them into six treatments that are: T1 (Cinnamon AE), T2 (Ginger AE), T3 (Clove AE), T4 (Cinnamon and Ginger AE), T5 (Cinnamon AE and Clove Nail). smell), T6 (AE of ginger and cloves), against pathogenic bacteria found in the mouth, for this first the essential oils were extracted by the hydrodistillation method, then the microbiological evaluation was carried out with bacteria: Escherichia coli, Staphylococcus aureus and Enterococcus faecalis of ATTC strains in Mueller-Hinton Agar, subsequently the physicochemical tests were carried out as: pH measurement, density, concentration of soluble solids (css) and antioxidant affect. The statistical analysis of the data showed that the treatment T1 (AE of cinnamon) had great capacity of inhibition with 42.33 0.95 mm in its halos compared to S. aureus, the next one is E. coli with 29, 89 mm in its inhibition zones and 22.33 2.83 mm for E. faecalis. The yield of EAs was 1.67 percent for cinnamon, 0.5 percent for ginger and 1.11 percent for cloves. In the antioxidant effect test the clove had 93.89 percent, ginger 91.27 percent and cinnamon 86.70 percent in its absorbance capacity. | en |
| dc.description.abstract | La presente investigación se la realizó en el laboratorio de química de la Universidad de las Américas, con el propósito de evaluar la capacidad bactericida de los aceites esenciales de canela... | es_ES |
| dc.format.extent | 104 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2019 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | BACTERICIDAS | es_ES |
| dc.subject | ACEITES ESENCIALES | es_ES |
| dc.subject | CANELA | es_ES |
| dc.subject | JENGIBRE | es_ES |
| dc.subject | CLAVO DE OLOR | es_ES |
| dc.title | Evaluación del efecto bactericida de aceites esenciales de canela (Cinnamomum verum), jengibre (Zingiber officinale) y clavo de olor (Syzygium aromaticum) para aplicaciones agroindustriales | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
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| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2019-15.pdf | 3,82 MB | Adobe PDF | Visualizar/Abrir |
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