Determinación de la actividad antifúngica del aceite esencial de canela en pan enfundado elaborado en la panadería ‘’El Horno’’

Abstract

The bread is a staple food that we consume daily with great importance from the nutritional point of view, and it’s more susceptibility to the spoilage by fungi because the bread is a perishable food; so it’s necessary to preserve its safety for a significant life time, through the use of preservatives. This work focused on determining the antifungal activity of essential cinnamon oil, for this purpose, samples of bread were taken that was freshly made and sheathed without chemical preservative and the bread is allowed to be contaminated and later isolate and identify the fungi that caused its spoilage. The in vitro test of essential oil was carried out.; the one that was done through the radial diffusion technique in Sabouraud agar at different concentrations of essential cinnamon oil; in which after 2, 7 and 12 days, the radial growth of the colony was measured and compared with a positive control of agar without essential oil and with a negative control of agar with fluconazole. The results obtained after the in vitro test showed that the essential oil of cinnamon with the concentrations of 2500 ppm and 5000 ppm inhibits the growth of the Penicillium chrysogenum having fungicidal activity, while, for the concentration lower than 500 ppm a fungistatic activity