Evaluación del potencial inhibitorio del aceite esencial de naranja (Citrus x aurantium) frente a fitopatógenos en condiciones in vitro para el control de riesgos en la seguridad alimentaria

• Robert William Moreira Macías ^[1] ; Denis Kevin Cárdenas Briones ^[1] ; Edison Geovanny Díaz Campozano ^[1] ; Luis Humberto Vásquez Cortez ^[2]
  1. [1] Universidad Técnica Estatal de Quevedo

     Universidad Técnica Estatal de Quevedo

     Quevedo, Ecuador

     
  2. [2] Universidad Técnica de Babahoyo

     Universidad Técnica de Babahoyo

     Babahoyo, Ecuador

     
• Localización: Nutrición clínica y dietética hospitalaria, ISSN 0211-6057, Vol. 46, Nº. 1, 2026, págs. 325-333
• Idioma: español
• DOI: 10.12873/461rwmoreira
• Títulos paralelos:
  • Evaluation of the inhibitory potential of orange essential oil ( Citrus x aurantium) against phytopathogens in in vitro conditions for food safety risk control
• Enlaces
  • Texto completo
• Resumen
  • español

    Introducción: El aceite esencial de naranja amarga (Citrus x aurantium) presenta compuestos bioactivos que inhiben el crecimiento de los hongos fitopatógenos que atacan al cacao (Theobroma cacao L.). Representando una estrategia alternativa a los fungicidas químicos tradicionales.

    Objetivos: Evaluar la actividad antifúngica del aceite esencial de naranja amarga frente a los fitopatógenos Phytophthora palmivora y Lasiodiplodia theobromae a nivel in vitro y contribuir a la seguridad alimentaria al reducir el uso de productos químicos sintéticos.

    Material y Métodos: Se empleó un diseño bifactorial con 10 tratamientos y tres repeticiones. Se evaluaron el rendimiento del aceite esencial obtenido de la cáscara de naranja amarga, la composición química del aceite esencial de cáscara de naranja amarga (obtenida por cromatografía gaseosa) y los porcentajes inhibitorios del aceite esencial de naranja amarga frente a Phytophthora palmivora y Lasiodiplodia theobromae a las 24, 48 y 72 horas.

    Resultados: Los aceites esenciales fueron caracterizados y empleados en la inhibición de Phytophthora palmivora y Lasiodiplodia theobromae. Los tratamientos T1 y T6 (100 % concentración) fueron los que lograron mayores reducciones de fitopatógenos a las 24, 48 y 72 horas.

    Conclusiones: El uso integrado del aceite esencial de naranja amarga constituye una alternativa para contrarrestar los hongos patógenos del cacao y así mejorando la seguridad alimentaria.

  • English

    Introduction: The essential oil of bitter orange (Citrus × aurantium) contains bioactive compounds that inhibit the growth of phytopathogenic fungi attacking cocoa (Theobroma cacao L.), representing an alternative strategy to traditional chemical fungicides.

    Objectives: Evaluate the antifungal activity of sour orange essential oil against the phytopathogens Phytophthora palmi vora and Lasiodiplodia theobromae in vitro and contribute to food safety by reducing the use of synthetic chemicals.

    Materials and Methods: A two-factor design with 10 treat ments and three replicates was used. The yield of essential oil obtained from sour orange peel, the chemical composition of sour orange peel essential oil (obtained by gas chromatogra phy), and the inhibitory percentages of sour orange essential oil against Phytophthora palmivora and Lasiodiplodia theobro mae at 24, 48, and 72 hours were evaluated.

    Results: Essential oils were characterized and used to inhibit Phytophthora palmivora and Lasiodiplodia theobromae. Treatments T1 and T6 (100% concentration) achieved the greatest reductions in phytopathogens at 24, 48, and 72 hours.

    Conclusions: Citrus × aurantium essential oil demon strated significant in vitro antifungal activity against P. palmivora and L. theobromae, evidencing potential as a sustainable natural alternative for cocoa phytosanitary management.

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