Evaluación de la actividad antimicrobiana de los extractos de diclorometano y cloroformo de la hoja y semilla de moringa oleífera en cepas Staphylococcus aureus, Escherichia coli y Candida albicans
Fecha
2019
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
La finalidad de este trabajo de investigación fue la de evaluar la actividad antimicrobiana de los extractos halogenados obtenidos a partir de las hojas y semillas de moringa (Moringa oleifera), los cuales fueron evaluados frente a los microorganismos Staphylococcus aureus (ATC 25923), Escherichia coli (ATCC
25922) y Candida albicans (ATCC 10231). Los extractos fueron obtenidos por maceración, utilizando como disolventes diclorometano y cloroformo, para realizar los respectivos análisis y determinar el tamaño de los halos de inhibición utilizando la técnica de Kirby-Bauer , comparando 4 concentraciones (100%,
75%, 50% y 25%). Mediante el tamaño de los halos de inhibición luego del periodo de incubación se determinó que los extractos de hoja poseen una actividad antimicrobiana para las cepas de Staphylococcus aureus y Candida albicans en las diferentes concentraciones utilizadas.
The purpose of this research work it was to evaluate the antimicrobial activity of the halogenated extracts obtained from the leaves and seeds of moringa (Moringa oleifera), which were evaluated against the microorganisms Staphylococcus aureus (ATC 25923), Escherichia coli (ATCC 25922 ) and Candida albicans (ATCC 10231). The extracts were obtained by maceration, using dichloromethane and chloroform as solvents, to perform the respective analysis and determine the size of the inhibition halos using the Kirby-Bauer technique, comparing 4 concentrations (100%, 75%, 50% and 25%). By the size of the inhibition halos after the incubation period it was determined that the leaf extracts have an antimicrobial activity for the strains of Staphylococcus aureus and Candida albicans in the different concentrations used.
The purpose of this research work it was to evaluate the antimicrobial activity of the halogenated extracts obtained from the leaves and seeds of moringa (Moringa oleifera), which were evaluated against the microorganisms Staphylococcus aureus (ATC 25923), Escherichia coli (ATCC 25922 ) and Candida albicans (ATCC 10231). The extracts were obtained by maceration, using dichloromethane and chloroform as solvents, to perform the respective analysis and determine the size of the inhibition halos using the Kirby-Bauer technique, comparing 4 concentrations (100%, 75%, 50% and 25%). By the size of the inhibition halos after the incubation period it was determined that the leaf extracts have an antimicrobial activity for the strains of Staphylococcus aureus and Candida albicans in the different concentrations used.
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MORINGA OLEIFERA, MICROORGANISMOS, ANTIMICROBIANO, CONCENTRACIÓN, INHIBICIÓN