PEDRO RUIZ GALLO NATIONAL UNIVERSITY

Faculty of Chemical and Food Industries Engineering

Professional School of Food Industry Engineering

THEME:

"Extraction, characterization and evaluation of the antimicrobial effect of

essential oil of oregano (Origanum vulgare) at concentrations of 0 ppm, 500

ppm, 2000 ppm in viable mesophilics bacteria applied in chicken breast”.

MEMBERS:

Calderón Santa Cruz Katherine.

Estrada Hernández Leonel.

Rachumi Eneque Martín.

Torres Puse Jhovany Renán.

TEACHER:

Ms. Moreno Mogollón, Liliana M.

22th August, 2015

Food industry engineering is a branch ofengineering whose function is to studythe transformation and processes of rawmaterials in product innovation with alonger life.

This race uses scientific and technicalresearch, design, operation, control andprocess optimization for processing and /or storage of food on an industrial scale.

WHAT IS FOOD INDUSTRY ENGINEERING?

INTRODUCTION

Essential oils are volatile compounds which are extracted from medicinal plantsand have been proposed as a natural alternative to the use of chemical additivesin the conservation of fresh meat. One of them, is the essential oil of oregano,characterized by its content of carvacrol, thymol and their precursors the γ

terpinene and p-cymene, or sabinene hydrate cis- and trans-sabinene.

This oil have multiple functional effects: antiparasitic, antibacterial, antifungaland stimulating digestive enzymes. Currently, it has many uses in the foodindustry, drug and cosmetic.

This project proposes to evaluate the antimicrobial activity of essential oil oforegano (Origanum vulgare L.) as a substitute system: chemical preservatives,vacuum packaging and modified atmosphere technology used for thepreservation of the chicken breasts.

OBJETIVES

GENERAL OBJECTIVES:

Foster in society the preferential use of natural preservatives likeessential oil of oregano to food additives.

SPECIFIC OBJECTIVES:

Extract the essential oil of oregano, from dried oregano leaves by themethod of stripping steam.

Chemical and physical characterization of the essential oil of oregano.

Identify which is the concentration that has a greater antimicrobial effecton chicken breast meat.

THEORETICAL FRAMEWORK

BACKGROUND OF PROJECT:

Use as a seasoning and as raw material for the production of essential oils as an additive and flavoring in the food industry, for its content of thymol and carvacrol.

Oregano oil is the first natural antiseptic microbicide that has the power to kill or block the growth of fungi and bacteria.

The chicken is a very alterable product.

OREGANO

(Origanum

vulgare L.)

CHARACTERISTICS

TYPES

PRODUCTION AREAS

APPLICATIONS

Family Labiada

STEM: erect, pilou, aromatic.

LEAVES: oval, stalked, serrated or whole.

Zambito

Nigra

Chileno

Marketed as dry herb.

It is produced for export.

Little commercial value.

Tacna

Moquegua

Ancash

Arequipa

NATIONAL

INTERNATIONAL

Mexico

Chile

Costa Rica

Brasil

Pharmaceucal sector

Food Industry

Spirits

Canned, sauces,

pasta, soups,

marinating meats,

sausage industry.

ESSENTIAL OILOF

OREGANO

COMPOSITION

Thymol

Carvacrol

PROPERTIESantioxidant

antibacterial

anti-inflammatory

antiseptic

antispasmodic

antifungal

METHODS OF EXTRACTION

Supercritical fluid extraction

Steam distillation

Hydrodistillation USES

Marinades, soups, salsas.

Digestive and respiratory problems

Cosmetics: shampoo, facial creams.

Meat preservation

Supplements, capsules, topical

ointment.

MATERIALS AND METHODS

RAW MATERIAL:

Chicken breast

Leaves of oregano (Origanum vulgare)

LABORATORY EQUIPMENT AND MATERIALS:

Team stripping steam capacity of 10 kg. Settling Pera Refractometer Condenser or coling Microscope Pots Desiccator Thermometer

Graduated burettes Test tubes Bottles and glass rods Graduated pipette Petri dishes Analytical balance Porta object Covers object Foil

Distilled water Water Culture Medium Plate Count Agar Peptone broth

REAGENTS AND SOLUTIONS:

RECEPTION

WASH AND CUT

EXTRACTION OF ESSENTIAL OIL

SEPARATION

PURIFICATION

PACKAGING

Essential oil of oregano

Leaves of oregano

GRAPHIC Nº 01: Flowchart for the obtaining of essential oil of oregano.

Steam

GRAPHIC Nº 02 : Application of essential oil of oregano in the chicken breast.

0.2 ml of essential oil

of oregano

0.05 ml of essential

oil of oregano

Alcohol is added to

the mark

Alcohol 90 % Alcohol 90 %

GRAPHIC Nº 03 : Application diagram of essential oil of oregano to the chicken breast.

Essential oil of

oregano to 500ppm

Essential oil of

oregano to

2000ppm

Transfer

3 samples of 100g

M0 M1 M2

GRAPHIC Nº 03 : Diagram for the plate count plate count of viable mesophilics bacteria

5 g of chicken 45 ml of Peptone Water Dilution 10-1

0.5 ml 0.5 ml 0.5 ml

Incubate to 35°C for 24 hours

Make count

10-1 10-2 10-3 10-4

RESULTS AND DISCUSSIONS:

Chart Nº 01: Data from obtaining essential oil of oregano.

Total weight of oregano 2 kg of dried oregano

Volume of essential oil obtained 12 mL

Weight of essential oil obtained 10.824 g

Operating time 2 hours

Source: Own Elaboration (2015).

In the case of throughput of oregano oil depend much where it hasbeen cultivated. Braverman JB. Introduction to the biochemistry offoods. Ed. Blume (1967) gave as a result 1.3%. In our case thethroughput we obtained was 0.54%.

In the characterization of oils in the test density was determined 0.9020 g / mland a study realized by Rev Med Hered (2001) tells us that the density ofessential oil is 0.9234 g / ml at 20 ° C.

The refractive index gave as resulted 1.4737. Studies realized by Rev Med Hered(2001) tells us that the refractive index is 1.4774 which our results are inconditions to carry out our project.

Chart Nº 02: Overview of characterization of the essential oil of oregano.

CHARACTERIZATION RESULT

Throwput 0.54 %

Density 0.9020 g/mL

Refractive index 1.4737

Solubility 1:12 (soluble in 90% alcohol)

Acidity index 9.3 % (expressed as oleic acid)

Source: Own Elaboration (2015).

Chart Nº 03:

Evaluation of the organoleptic characteristics of the chicken breast respect to the time.

TIME SAMPLE SMELL COLOR TEXTURE

Week 1

Characteristic Characteristic Soft

Characteristic Cream Soft

Characteristic Cream Soft

Week 2

Unpleasant Characteristic Soft

Characteristic Cream Soft

Characteristic Cream Soft

Week 3

Disagreeable Yellowish Soft

Disagreeable Cream Soft

Disagreeable Cream Soft

Source: Own Elaboration (2015).

According to the organoleptic evaluations realized during three weeks tothe chicken breast (Chart N° 03), we can note the following:

In the M0 as to the smell was noted and change from characteristicto unpleasant, also was noted an alteration in the color whose finalresult was a yellowish color not pleasing to the eye.

In the M1 and M2; as to the smell was perceived a characteristic smellto the oregano during the first two weeks, but in third week camean unpleasant odor. As for color, there wasn't alteration, maintaininga color cream own to the chicken.

The texture in the three samples no was noticed change,maintaining a soft texture chicken itself.

Chart Nº 04:Plate count of microorganisms in the sample 1 (500 ppm) at 24, 48, 72, 96 and 120 hours.

Dilutions 24 h 48 h 72 h 96 h 120 h

155 200 212 272 288

98 35 77 77 77

23 15 15 13 7

16 16 13 11 11

Source: Own Elaboration (2015).

INTERPRETATION:

In 10-1, the concentration of 500 ppm not presented antimicrobial effect. In 10-2, the concentration of 500 ppm presented antimicrobial effect from 24 hours to 48

hours. In 10-3, the concentration of 500 ppm presented antimicrobial effect from 24 hours to 120

hours. In 10-4, the concentration of 500 ppm presented antimicrobial effect from 24 hours to 120

hours.

Chart Nº 05:Plate count of microorganisms in the sample 2 (2000 ppm) at 24, 48, 72, 96 and 120 hours.

DILUTIONS 24 h 48 h 72 h 96 h 120 h

56 45 33 25 25

33 24 24 9 5

21 15 13 10 5

14 14 7 5 5

Source: Own Elaboration (2015).

INTERPRETATION:

In 10-1, the concentration of 2000 ppm presented antimicrobial effect from 24 hours to120 hours.

In 10-2, the concentration of 2000 ppm presented antimicrobial effect at birth 24 hourskeeping constant in up to 72 hours.

In 10-3, the concentration of 2000 ppm presented antimicrobial effect a birth 24 hours,and then decreased to 120 hours.

In 10-4, the concentration of 2000 ppm presented antimicrobial effect a birth 24 hourskeeping constant in up to 48 hours and then decreased the bacterial load.

CONCLUSIONS:

According to the objetives:

After of realize the calculations to determine the number ofmicroorganisms, it was determined that the samples 1 and 2, are in alower limit in accordance with the provisions by the Technical StandardNo. 071- MINSA Health / DIGESA-V.011. Therefore it concludes that theessential oil of oregano has antibacterial effect, shown in counts per 5days at a rate of every 24 hours.

It will be able to identify that the concentration of 2000 ppm is exerting agreater antimicrobial effect on breast meat chicken farm, reducing thebacterial load present in this.

The count made by the technique of planting in streak with sterile swab of thechicken meat without preservative (sample 0), yielded UNCOUNTABLE number ofcolonies.

We conclude that the concentration of 500 ppm presented a greater antimicrobialeffect on dilution 10-4, observed after 48 hours a decrease of 16, 13, 11, 11 untilthe lecture of 120 hours (5 day).

The concentration of 2000 ppm has greater antimicrobial effect compared to theconcentration of 500 ppm considering successive dilution) 10-1, 10-2, 10-3, 10-4 andthe five days of colony count.

It is concluded that compare the inhibitory effect by the concentrations of 500ppm and 2000 ppm; the first one had no inhibitory effect at a countless numberof colonies have been found; the second concentration had antimicrobial effect upto 48 hours of solution placed; while the latter showed antimicrobial effectconcentration 24 to 120 hours of evaluation.

According to experienced: