Ishpingo (Ocotea quixos) como fuente de aceite esencial para su uso en la industria alimentaria.

Abstract

The present research focused on the analysis of the little known endemic varieties of Ecuador, in thiscase of Ishpingo (Ocotea quixos) which was in closure for 6 months due to change of soil use for the establishment of pastures, this research objective is to contribute with valuable information on the main compounds and benefits provided by the essential oil of Ishpingo (Ocotea quixos). The main chemical compounds identified by gas chromatography coupled to mass spectrophotometry, and several studies were carried out to evaluate its effectiveness, where the anti-microbial and anti-fungal activity wasanalyzed by applying the methods of disk diffusion, the EUCAST protocol, and the Bauer-Kirby method, in such a way couldidentify its effect against bacteria and fungi; to define the antioxidant activity used the DPPH test, the b-carotene bleaching test, thus detecting the inhibitory effect on free radicals, determining the presence of 62 compounds, mainly Caryophyllene 19.029%, Humulene 14.323% and Eremofilene 11.407%, which are found within the group of phenols, flavonoids, camarines and terpenes, being responsible for the antioxidant activity and anti-microbial effect, against the growth of Staphylococcus epidermidis, Staphylococcus aureus, Escherichia coli, Streptococcus pyogenes, Streptococcus mutans, Candida albicans and Porphyromona gingivalisATCC33277, as a consequenceto determinethe importance of essential oilusein food product formulations, as a natural additive.