Efeito antibacteriano isolado e sinérgico dos óleos essenciais de Citrus bergamia, Citrus reticulata Blanco e Citrus limon frente a bactérias patogênicas

Abstract

Food contamination by pathogens represents a significant risk to human health and the global economy. In this context, biologically active compounds, such as essential oils (EOs), have garnered increasing interest due to their natural antimicrobial properties. This study aimed to assess the antibacterial activity of EOs from Citrus bergamia (bergamot), Citrus reticulata Blanco (mandarin), and Citrus limon (lemon) individually and in combination against the bacteria Escherichia coli and Staphylococcus aureus. The EOs were chemically characterized using gas chromatography-mass spectrometry to identify their main compounds and proportions. Subsequently, antibacterial activity was evaluated by determining the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the EOs against the target bacteria. Interactive effects between the EOs were assessed using the Checkerboard method. The results of MIC and MBC determination revealed that the essential oils exhibited significant antibacterial activity against Escherichia coli, with a value of 16,000 µg/mL. The essential oils showed no efficacy against Staphylococcus aureus at any of the tested concentrations. Furthermore, the evaluation of interactive effects between the essential oils using the Checkerboard method demonstrated synergy in the combination of mandarin and bergamot. This suggests the potential use of these essential oils as combined antimicrobial agents, potentially enhancing their effectiveness against Escherichia coli. These results highlight the potential of these essential oils as antimicrobial agents, and future studies can focus on the development of practical and applicable formulations that utilize these essential oils for pathogen control in food and related products.