MX2013014629A - Solutions based on extracts of plants for disinfecting coriander (coriandrum sativum). - Google Patents

Abstract

The present invention describes compositions for effectively disinfecting and/or preserving fruits and vegetables polluted with pathogen and spoilage microorganisms. The aforementioned compositions contain compounds with antimicrobial effects derived from plants, which may act by themselves or in combination with other disinfecting agents, such as organic acids and chlorine compounds, and surfactants such as polysorbate 80. The compositions of the invention are able to remove or inactivate the microbial pollution, including that of pathogen microorganisms, in coriander without altering the nutritious and/or sensorial properties therein.

Description

SOLUTIONS BASED ON PLANT EXTRACTS TO DISINFECT CILANTRO (Coriandrum sativum) TECHNICAL FIELD OF THE INVENTION The present invention relates to the development of formulations containing compounds with antimicrobial activity present in plants and which are used as disinfectants and preservatives for foods, for example of vegetable and animal origin; more particularly to aqueous formulations based on extracts of chalices of Jamaica (Hibiscus sabdariffa), the method by which it is obtained and its uses as an effective formulation to eliminate pathogenic bacteria from foods of vegetable origin, such as fruits and vegetables, but with the most High effectiveness for coriander (Coriandrum sativum).

STATE OF THE ART Cilantro (Coriandrum sativum) is an agricultural product widely consumed throughout the world. In Mexico there is a little more than 6 thousand hectares devoted to planting (Sagarpa, 2013). Cilantro is an annual herb of the family of the apiáceas (formerly called umbelíferas). It is the only species of the genus Coriandrum, which is also the only member of the Coriandreae tribe. All parts of the plant are edible, however, fresh leaves and dried seeds are the most common culinary use. Fresh leaves are an essential ingredient of Mexican green sauce and guacamole. The chopped leaves are also used as an ornament, added at the end of cooking or just before serving, on soups and other dishes. Fresh cilantro is never cooked because the heat totally destroys its aroma and flavor. It should be kept in the refrigerator inside hermetic containers, trying to consume it in a few days, as it withers quickly. It should not be dried or frozen because it loses its aroma.

In Mexico its use is very extensive, it is used in the preparation of various sauces and moles, as a flavoring in soups and broths, and fresh and chopped as a dressing of different types of tacos and appetizers. Cilantro is also known as Chinese parsley or Arabic parsley, in Spanish it is also identified by the following names: wild cilantro or hortense, celand, celandria, cilantro, coantrillo, coendro, coentro, coentro das hortas, colentro, coriander, quatrefoil, culantro , jilantro, salandria and xendro.

Only 3 varieties of cilantro have been reported, from which the types of cilantro cultivars found throughout the world are derived: sativum, microcarpum and vulgare Alef.

However, along with the increase in coriander consumption worldwide, there have been outbreaks of disease due to pathogenic bacteria and parasites due to the consumption of raw cilantro (Campbell et al., 2001, CDC, 2013). For example, recently (November, 2013) a multi-state outbreak occurred (that is, it affected several states) in the American Union where the vehicle involved was cilantro and the microorganism that was in the cilantro was Ciclospora (CDC, 2005) . From 1970 until now, 30 outbreaks of microbial disease have been reported in the United States of America (USA) and in different parts of the world due to the consumption of raw cilantro. This type of sprouts has provoked a strict regulation inside and outside the USA for all the producers of cilantro, and of course, also for all the cilantro producers that export to the USA or to other parts of the world like Mexico. All this has meant that shipments of coriander are frequently withheld at the borders, partial or total closure of the export of this product to the countries and economic losses by the producers because they do not comply with microbiological standards. However, in the case of Mexico, the highest production of coriander is consumed in the country.

It should be noted that although in Mexico there are no reports of disease outbreaks of microbial etiology associated with coriander consumption, due to poor hygiene practices that generally occur during cultivation., harvest, transportation and marketing of coriander, it is expected the participation of cilantro in outbreaks of disease and as a vehicle of pathogenic bacteria. One fact that supports this observation is the frequency with which Salmonella strains have recently been isolated from coriander (Quiroz-Santiago et al., 2009), as well as Salmonella, pathogenic groups of Escherichia coli, and other pathogenic bacteria, from different raw products in Mexico (Castañeda-Ramírez et al., 2011; Castro-Rosas et al., 2012).

The recent outbreaks of food diseases associated with coriander created the need to determine the sources of contamination of coriander and understand the survival and / or growth of pathogenic microorganisms in it; These have led to the development of innovative control technologies. In general, the pathogens in cilantro could be controlled by preventing contamination during the growing and harvesting of the products, also by using disinfectants with antimicrobial power in the harvested product, and by storing the cilantro at low levels. temperature. However, disinfection has been identified as the most important stage for the microbial innocuousness of raw cilantro.

Coriander is not usually consumed directly as it is harvested. After the harvest either in the field or in the industry (and even in the home) they receive diverse treatments that tend to favor their conservation and / or harmlessness. The application of washing and disinfection of coriander improves its microbial image. However, inactivation or removal of pathogenic microorganisms is difficult to achieve even in extreme conditions of treatments that do not sensorially damage cilantro.

The prevention of coriander contamination is also a control strategy because for several pathogenic microorganisms the growth of pathogens is not required to cause disease. Therefore, the additional control measures can be valuable. It should be noted that the behavior of pathogenic microorganisms in cilantro is affected by the location of the pathogen in the product, the quality of the product, storage temperature, type of packaging, and relative humidity. The surface of cilantro usually has few nutrients, which limits the growth of pathogens during storage at room temperature or refrigeration.

However, it should be noted that pathogenic microorganisms such as Salmonella are able to survive for a long time on the surface of coriander both in refrigeration and at room temperature (Brandl and Mandrell, 1998). Also once on coriander, pathogens such as Salmonella could produce extracellular polymers on coriander which leads to the formation of a biofilm (Brandl and Mandrell, 1998) that could protect them against disinfectants; This behavior of pathogenic microorganisms has been observed in different vegetables such as tomatoes (Iturriaga et al., 2007). A fact to note is that pathogenic microorganisms such as Salmonella, for example, are capable of multiplying in chopped cilantro, increasing their concentration significantly and making food much more dangerous (Brandl and Mandrell, 1998).

Pathogenic microorganisms on the surface of coriander can contaminate internal tissues and infiltrate (Brandl and Mandrell, 1998) and later during the cutting of coriander could contaminate the chopped product and grow in it. Several research findings indicate that bacterial pathogens can infiltrate plant products, such as coriander when there is a temperature differential between the vegetable product and the wash water (Brandl and Mandrell, 1998; Kroupitski et al., 2009; Bartz , 1982; Guo et al., 2002; Ibarra-Sanchez et al., 2004; Zhuang and Beuchat 1995) and by hydrostatic pressure when vegetables are submerged in the receiving tank (Bartz, 1982, Bartz and Showalter, 1981).

Bacterial infiltration increases in raw vegetables in the presence of wounds and punctures. Infiltrated pathogens are not eliminated by normal washing practices. The main benefit of the addition of antimicrobial chemicals (such as chemical disinfectants based on hypochlorite or based on organic acids) to the washing water of coriander is the control of the spread of pathogens, its inactivation and / or avoid its infiltration to the leaves and stem. However, currently available chemical disinfectants have limited benefits over plant products, such as coriander. The antimicrobial effect of solutions of hypochlorite, hydrogen peroxide, peracetic acid and electrolyzed water on its ability to reduce pathogens in vegetable products during the washing process has been studied. However, it has been concluded that these treatments have a limited effect on pathogenic microorganisms, presumably because the active agents do not have sufficient contact with the pathogenic microorganisms on the raw plant products.

The disinfection process refers to the physical destruction of microorganisms whose activity compromises the safety or sensory characteristics of a food. The effect can be achieved through physical or chemical means, its effectiveness depending on the microorganisms (type and number), the substrate on which they are (presence of organic matter), the structure of the material (allowing direct access). from germicide to microorganisms) and germicide (concentration, temperature and contact time) (Fernández, 2000). In the disinfection process, the germicidal substance participates in chemical reactions, so that the greater the number of microorganisms, the greater the demand of the agent to achieve a total inactivation of the population. Susceptibility to a specific germicide varies among microorganisms; some are inactivated from the first moment of contact, while at the other extreme there may be survivors. Finally, it must be borne in mind that among microorganisms it is possible to select strains with increasing resistance to the effect of a specific germicidal agent. As a result, over time, very high concentrations of the disinfectant are required at the initials to reach the same level of inactivation (Fernández, 2000).

Different studies show that the disinfection treatments of raw agricultural products often have a weak or limited effect. For example, washing and disinfection with 200 mg / L of active chlorine (hypochlorite), iodine (iodophor), chlorine dioxide or 100 mg / L of a commercial product based on grapefruit seed extract (citricidal) reduced the content of alfalfa sprouts in only 1-2 logi0; the decrease in S. typhi or V. cholerae 01 inoculated in the laboratory was not greater than 1.5 logio CFU / g (Castro-Rosas and Escartín, 1999).

The food industry has a variety of germicidal agents. Its virtues and limitations require carefully selecting those that best suit each particular need (Fernández, 2000). The inactivation of pathogenic bacteria in food processing plants is a basic requirement to control them and prevent their access to the finished product (Álvarez, 1998).

The common thing is that a germicide is considered effective when it shows capacity to inactivate at least 3 Logio of a microorganism suspension in 30s (Fernández, 2000).

Chlorine-based solutions are a cheap disinfectant available as hypochlorite or in its slow-release forms (chloramines, for example) (Lelieveld et al., 2013). Hypochlorites have a broad spectrum of antibacterial activity, although they are less effective against spores than against non-spore-forming bacteria and have a low effect against mycobacteria (Russell et al., 2004). Chlorine solutions such as sodium hypochlorite or chlorine dioxide are widely used by the food industry as a disinfectant. Both are strong oxidants that act at the level of membranes and other cellular constituents (Harmon et al., 1987). However, the first has the disadvantage of reacting easily with organic matter, so it is inactivated faster. In the second, the interference is minimal (Castro-Rosas and Escartin, 1999). The main disadvantage of sodium hypochlorite is that humidity, heat, light and especially the presence of organic matter increase the rate of loss of free chlorine. The germicidal activity of chlorine has generally been attributed to hypochlorous acid (HOCI), which is generated in aqueous solutions of sodium hypochlorite and other chlorine-containing compounds.

The disinfectants can be incorporated into the wash water and in this way contribute to the reduction of the microbial load. The effectiveness of hypochlorite is not only affected by the exposure time and the concentration of free chlorine, but also by other factors such as temperature, pH, type of strain, as well as the presence and type of organic matter (Álvarez, 1998). However, some authors point out that the efficiency of hypochlorite in the reduction of pathogenic microorganisms present in vegetables is limited (Adams et al., 1997).

Chemical compounds derived from chlorine, iodine and silver have typically been used as vegetable disinfectants, such as coriander. However, recently several studies show that the disinfection treatments with these compounds are inefficient in the elimination or reduction of the levels of microbial pathogens. For this reason, many countries they have abandoned the use of hypochlorite or iodine solutions for the disinfection of raw vegetables.

Organic acids have traditionally been used as food preservatives or in solutions for disinfecting raw vegetables. Its antimicrobial effect is exerted through the undissociated form causing a low pH.

Acetic acid is a harmless substance; there are no official limits for daily intake in man. When acetic acid is incorporated into a food, two effects are expressed, one acidulant and another condom. A concentration of 1-2% inhibits almost all the total flora within reasonably high initial load limits. At 0.1% it acts on most of the pathogens and sporulated; 0.5% has an effect on toxigenic fungi. The efficacy of acetic acid against some specific pathogens has been evaluated using some foods as a medium. The published reports are often difficult to compare because the acid concentrations have been variables expressed as percentage, molarity or final pH of the acidified assay medium. The antimicrobial activity depends on the exposure time, temperature, type of acid, acid concentration, dissociation level and pH (Harmon et al., 1987). However, the general results show that the acetic acid efficiency increases as the concentration increases, the pH decreases, the temperature increases and the microbial load decreases (Harmon et al., 1987). Among bacteria, Gram-positive are usually more resistant than Gram-negative bacteria (Rameshkumar et al., 2007). Bacterial spores and viruses are more resistant than vegetative cells. However, organic acids have also shown little effectiveness in disinfecting raw vegetables (Fernández, 2000).

Recent research indicates that antimicrobial chemicals in the vapor phase can significantly reduce pathogen populations on the surface of vegetables. The use of 5 mg / liter of chlorine dioxide gas for 1 h was significantly more effective against Salmonella in the peduncle scar of tomatoes that were aqueous solutions of 200 ppm sodium hypochlorite (2 min exposure) and 1200 ppm acidified sodium hypochlorite (2 min exposure) (Yuk et al., 2005). The use of 10 mg / liter of ozone completely inactivates 7 log CFU of Salmonella enteritidis from the surface of cherry tomatoes after 15 min, however, the color of the tomatoes is affected (Das et al., 2003).

Because the antimicrobial agents in vapor phase can be effective against bacteria adhered to locations of raw agricultural products not reached by the active agents in aqueous solution, their use in packaged products (in plastic bags) or during the processing of products (in the company) could provide an extra benefit in the control of pathogens. However, this type of steam treatment would not be an optional or practical treatment for primary producers of coriander in the field since producers usually sell their product packed in cardboard or wood boxes among other things for ease and to avoid accumulation and humidity what would happen if plastic bags were used. In addition, this would not be a practical treatment to apply in restaurants or homes.

The use of chemical substances as disinfectants of raw vegetables to improve or preserve their innocuousness, is a procedure universally used by producers. However, some of these antimicrobials may be toxic to consumers; This is the case of hypochlorite solutions. Recent reports indicate that hypochlorite in solution can form cancer precursors. In addition, many of the chemical disinfectants, such as solutions based on iodine or colloidal silver, show limited or varied antimicrobial effect in products such as raw vegetables; a similar situation occurs with conservatives for food.

Due to this, disinfectants and preservatives obtained from plants have recently emerged as a viable alternative, since these could have equal or greater antimicrobial potential and with a minimum risk for consumers.

The application of garlic extracts in fresh fruit against post-harvest diseases has obtained complete control of the brown rot of peaches caused by Monilinia fructicola (Roller, 2003). Yucel and Karapinar (2005) evaluated the reduction of S. typhimurium in onions by applying lemon juice, vinegar and their mixtures, observing a respective reduction of 0.87-2.93, 0.66-2.92 and 0.86-3.24 Log CFU / g.

The essential oils from plants are able to activate the pathogens of interest in fresh products. Of 96 different types of essential oils examined, only 3 were effective against E. coli 0157: H7 and enteric Salmonella which were of oregano, thyme, and cinnamon. In another study, 16 individual compounds of the most effective oils were tested against E. coli 0157: H7 and Salmonella and the most effective compounds were found to be thymol, cinnamaldehyde, and carvacrol (Friedman et al., 2002). This information was obtained using the oil in the liquid phase. There is limited information available on the effectiveness of essential oils in the form of steam. In another study, Muñoz (2003) evaluated the effect of two concentrations of carvacrol and the commercial disinfectant Boradantix © (EVESA, Extractos Vegetales SA) on the survival of L. monocytogenes, P. fluorescens, E. coli, Erwinia caratovora and S. typhimurium in Apple and carrot juice. All the study microorganisms were inhibited in both concentrations of the carvacrol. The bacteria studied showed greater sensitivity to carvacrol than to Boradantix ©. Lin et al., (2000) evaluated the effect of allyl and methyl isocyanate (AITC / MITC) (key components of green mustard) on L monocytogenes, E. coli 0157: H7 and S. montevideo, inoculated on the tomato surface. AITC was more effective against Salmonella and E. coli, achieving 8 Log of reduction with a steam treatment generated of 400 mI of AITC after 4 and 2 days, respectively on apple. 8 Log of reduction of S. Montevideo on tomato cuticle with 500 ml of AITC were also reached.

There have been relatively few studies of the antimicrobial action of essential oils in model food systems and in real foods. However, the efficacy of essential oils in vitro is often much better than in vivo or in situ, ie in foods. Generally, when applying a plant antimicrobial to a food or in vitro, 10 to 100 times more antimicrobial concentration is needed than observed in vivo. For example, the essential oil of peppermint (Mentha piperita) has been shown to inhibit the growth of Salmonella enteritidis and L monocytogenes in culture media for 2 days at 30 ° C. However, the effect of peppermint essential oil on Greek tzatziki (pH 4.5) and taramasalata (pH 5.0) and on pate (pH 6.8) at 4 ° C and 10 ° C was variable (Roller, 2003). Salmonella enteritidis was eliminated in snacks under all the conditions examined but not when it was inoculated in pâté and kept at 10 ° C. In this same study, L monocytogenes behaved in a similar way, since the microbial count decreased in the appetizers but increased in the pâté (Roller, 2003). The growth of E. coli, Salmonella sp., L. monocytogenes and Staphylococcus aureus were inhibited by the essential oil of oregano in culture broths. However, when these oils were tested in foods such as eggplant, taramasalata or mayonnaise, reactions such as increased pH, increased temperature and, in the case of emulsions, separation of used oil were observed (Roller, 2003). In another study, L. monocytogenes and S. typhimurium were inhibited in oil-treated meat. essential of clove and oregano, respectively. A marked reduction of Aeromonas hydrophila has also been reported in cooked pork that was treated with clove or coriander oils, packaged in vacuum or with air and stored at 2 ° C and 10 ° C. (Roller, 2003).

The differences observed between the studies of antimicrobial effect when oils extracted from plants are applied directly on microorganisms (microorganisms in aqueous suspension) and those in which there is a food or organic matter in between, it is possible that it occurs by the interference with the components of food or organic matter (proteins, fats, sugars, salts). Therefore, it is quite possible that only a proportion of the essential oil added to the food has antibacterial activity. On the other hand, the spatial distribution of the different phases (solid / liquid) in a food and the lack of homogeneity of factors such as pH, aw among others, can play a role in the efficacy. Due to all the above, in different parts of the world there are ongoing studies aimed at the search of alternative antimicrobials (Jongen, 2005). Among the new alternatives of disinfectants has been chosen natural compounds with broad antimicrobial capacity.

It should be noted that the extracts obtained from some plants have shown an antimicrobial effect against strains of multiresistant pathogens to antibiotics, which opens up a whole new field for the development of new antimicrobials for use in humans and animals.

As background of the present application, the antimicrobial effect of around 60 different plants used in herbal medicine has been evaluated (Cruz-Gálvez et al., 2013); where some of these have shown a high antimicrobial power against different pathogenic microorganisms, such as Salmonella or Escherichia coli 0157: 1-17, among others, as well as against food-deteriorating microorganisms (Pseudomonas aeruginosa, for example), and the plant that has shown the greatest antimicrobial effect have been the chalices of the flower of Jamaica, being in some cases the antimicrobial effect greater than that of commercial disinfectants based on hypochlorite, iodine , Colloidal Silver.

The extracts of the chalices of Jamaica have been separated by column chromatography to obtain fractions with greater antimicrobial power; With selected fractions, solutions have been developed that have been evaluated to determine their antimicrobial potential.

Different researchers have also reported that chalices of the flower of Jamaica (Hibiscus sabdariffa L) possess substances with high antimicrobial power (Aziz et al., 1998, Fernández et al., 1996, Kang et al., 2007). In the chalices of the flower of Jamaica a range of phytochemical compounds have been detected that could be responsible for the observed antimicrobial effect, such as for example polyphenols (Tajkarimi et al., 2010), among them some phenolic acids (Tajkarimi et al. ., 2010), as well as flavonoids, catechins and epicatechins (Friedman et al., 2002). However, there are no specific studies that show which are the molecules or chemical compounds responsible for the antimicrobial effect observed in the chalices of Jamaica. Different researchers agree that it is necessary to carry out further studies to identify the specific molecules responsible for the antimicrobial effect caused by the calyxes of Jamaica in solution.

Scarce are the patent documents that describe extracts of the chalices of the flower of Jamaica (Hibiscus sabdariffa) and their use as material with antlmicrobial properties.

For example, the patent application JP2002128602 describes its use in an agrochemical composition to protect plants in fields of crops, while the application US20100323046 describes the use of a crude extract / of the chalices of Jamaica to produce a drug to treat urinary tract infections caused by Escherichia coli and Candida albicans.

In the patent application KR20080092186 an extract of Jamaica is described which is used to improve the quality of the beef, pork and chicken meat and to increase its storage stability. The extract is prepared by extraction with ethanol and subjected to a cold drying process. The concentration of the extract in the composition is 500 mg / ml and the meat is treated with a preparation of 0.5 to 3.0% (by weight).

On the other hand, in the application US20120015062 are described compositions comprising extract of the plant Agapanthus africanus and compositions comprising this extract plus other extracts of other different plants, such as for example plants of the family Rosa or alfalfa to be used as agents in the biological protection of other plants including their seeds. Although in this patent application document reference is made to the article published by Leksomboon et al. (Kasetsart, Journal Natural Science 35: 392-396, 2001.) where it is mentioned that extracts obtained from variplants (Hibiscus sabdariffa, Psidium guctjava, Punic granatum, Spondias pinnata and Tamarindus indica) have an antimicrobial function, this document does not contribute no experimental evidence invoking the extracts of Hibiscus sabdariffa for the same use as the extracts of Agapanthus africanus.

Therefore, it is necessary to have effective antimicrobial protective compositions to prevent and / or combat microbial contamination of foods, mainly those that are eaten raw, such as cilantro, in order to preserve them and consume them without the risk of acquiring diseases caused by their contamination with pathogenic microorganisms.

Prior to the present invention, it had not been possible to develop effective compositions for efficiently disinfecting and damaging the product as described here, and at the same time allowing to preserve the nutritional properties of fruits and vegetables and not affecting, for example, the quality of the product. cilantro, whereby it is possible with the present invention to obtain harmless raw cilantro from the microbial point of view.

BRIEF DESCRIPTION OF THE FIGURES Figure 1. The nuclear magnetic resonance spectrum (NMR) of PROTON (1H) of the dry methanolic extract obtained from the chalices of Jamaica that was used in the present invention.

Figure 2. The nuclear magnetic resonance spectrum (NMR) of PROTON (1H) of the collection of fractions named as III that was obtained from an acetone extract of the chalices of Jamaica and that was the collection used in the present invention.

Figure 3. The nuclear magnetic resonance spectrum (NMR) of PROTON (1H) of the collection of fractions named as IV that was obtained from an acetone extract of the chalices of Jamaica and that was the collection that was used in the present invention.

BRIEF DESCRIPTION OF THE INVENTION In accordance with the problems mentioned above, there is a need to provide a more effective formulation to inactivate or remove pathogenic microorganisms from coriander (Coriandrum sativum) even under extreme conditions of treatment, but which do not sensorially damage the food.

The present invention relates to compositions containing phytochemicals present in plant extracts that are used as disinfectants of foods of vegetable and animal origin, for example directed to the disinfection and preservation of fruits and vegetables, particularly to disinfection and / or preservation of cilantro (Coriandrum sativum).

One embodiment of the present invention relates to the preparation of a plant preparation comprising a methanolic extract of the chalices of the flower of Jamaica (Hibiscus sabdariffa) or specific chromatographic fractions obtained from the acetonic and methanolic extract of the chalices of Jamaica, which They are useful to eliminate pathogens present in food (disinfectant effect) and to delay the deterioration of food or preserve its safety (conservative effect).

Another embodiment of the present invention relates to obtaining extracts derived from plants that are used as disinfectants against pathogenic microorganisms present in food and to delay the deterioration of foods and / or preserve their safety, that is, as preservatives for food. , which constitute an alternative to the use of traditional disinfectants that can become toxic to humans, animals or the environment.

Another embodiment of the present invention relates to the preparation of compositions containing the extract of the chalices of Jamaica (Hibiscus sabdariffa L) having a disinfecting and food preservative function together with other compounds having disinfecting properties such as acetic acid, hypochlorite , etc.

Another embodiment of the present invention relates to obtaining extracts obtained from chalices of Jamaica that have a disinfecting or preservative effect when applied to food. One aspect of this modality refers to the application of extracts obtained from chalices of the plant of Jamaica (Hibiscus sabdarifal L.) that have a disinfecting or conservative effect when applied to foods of vegetable origin, preferably coriander.

Another embodiment of the present invention is the development of a method for obtaining the methanolic extract from chalices of Jamaica, an extract that turns out to be useful as a disinfectant and food preservative.

Another embodiment of the present invention relates to the method for obtaining specific chromatographic fractions and with antimicrobial effect obtained from the acetonic or methanolic extract of the chalices of Jamaica, which are useful for eliminating pathogens present in the food (disinfecting effect) and for delaying deterioration of food or preserve its safety (conservative effect).

Another embodiment of the present invention is a method of treatment and / or preservation of foods of animal and / or vegetable origin by applying compositions containing extracts of chalices from Jamaica that allow disinfection and their preservation.

The use of calyx extracts from Jamaica as a disinfectant and / or food preservative is another embodiment described in the present invention.

Compounds from the chalices of Jamaica can be useful in the development of an efficient disinfectant to eliminate pathogenic bacteria present in raw vegetables, such as coriander. In the present invention, an extract of chalices of Jamaica and specific fractions obtained by column chromatography is described from an acetonic and / or methanolic extract of the chalices of Jamaica, which comprises phytochemicals, which can be used as a disinfectant and / or Food preservative due to its efficiency in the elimination of pathogenic bacteria from raw vegetables such as coriander.

Unlike other compositions known hitherto for the same purpose, the compositions of the present invention are capable of eliminating the pathogenic bacteria present in raw vegetables, such as cilantro per se, without altering their nutritional properties as well as quality characteristics of the product. Consequently, the application of the compositions of the present invention in raw vegetables, allows their conservation, as well as their effective disinfection, which makes them safe food for consumption.

DETAILED DESCRIPTION OF THE INVENTION The compositions of the present invention comprise plant extracts with known antimicrobial activity, such as, for example, methanolic extracts from Jamaica and specific chromatographic fractions obtained from the acetonic extract and methanol from the chalices of Jamaica, either alone or in combination with other components with proven activity. disinfectant, such as for example organic acids including acetic acid and chlorine compounds including sodium hypochlorite. In the case of disinfection of raw vegetables such as coriander, for example, the compositions of the invention include a mixture of the methanolic extract of plants with antimicrobial activity as well as acetic acid and sodium hypochlorite and polysorbate, and a mixture of specific chromatographic fractions obtained from the acetonic and / or methanolic extract of the chalices of Jamaica as well as acid acetic and sodium hypochlorite and polysorbate 80, are usually very effective in eliminating microorganisms residing in the vegetable, while at the same time ensuring that their organoleptic and / or nutritional properties are not affected and without being altered, for example the commercial quality of the coriander.

For purposes of the present invention, the compositions described herein, comprise: a) Extracts derived from plants, which exhibit antimicrobial properties, such as, for example, extracts derived from chalices of Jamaica (Hibiscus sabdariffa), b) Chromatographic fractions obtained from acetonic and methanolic extracts derived from plants, which exhibit antimicrobial properties, such as, for example, chromatographic fractions obtained from chalices of Jamaica (Hibiscus sabdariffa), c) An organic acid with disinfectant activity, such as for example acetic acid, lactic acid, citric acid, peracetic acid, octanoic acid, peroxyethanoic acid and 1-hydroxyethylidene-1,1-diphosphonic acid, and mixtures thereof, in a concentration p / p from 0.01% to 10%, preferably from 0.1% to 1%, d) A chlorine compound with disinfectant activity, such as for example sodium hypochlorite, calcium hypochlorite, chlorine dioxide and mixtures thereof in a w / w concentration from 0.001% to 10%, preferably from 0.001% to 0.1%, Y e) A surfactant with emulsifying activity of natural fats or waxes found on the surface of coriander such as, for example, polysorbates, Polysorbate 80, Polysorbate 20, C12-C18 alkyl dimethyl betaine (cocobetaine, C10-C16 alkyl dimethylbetaine (laurylbetaine) , Sulfobetaine acyl (C10-C14 fatty) amidopropylene (hydroxypropylene), sulfobetaine, Cyclodextrins, B-cyclodextrins and b-Cyclodextrin and mixtures thereof in a w / w concentration from 0.1% to 5%, preferably from 0.5% to 1% .

For purposes of the invention, the compositions are added to the food to be disinfected and / or preserved by methods known in the art, such as direct application, through aerosols, the complete immersion of the plant in the disinfectant solutions or by means of devices that allow its adequate dispersion in the foods to be treated. The compositions of the invention can be added or contacted with food in an amount of 0.1 mL per 1000 g of food, preferably 0.1 to 1 mL per 100 g of food, or be added in larger volumes according to the needs of disinfection of the food. After being applied, the compositions can remain the necessary time until obtaining the desired disinfectant and / or preservation effect in fruits and vegetables. Prior to its consumption, the fruits and vegetables treated with the compositions described herein are simply washed with potable water to eliminate said compositions.

The compositions described herein can be obtained by mixing their components in the desired concentrations, and then storing them at room temperature, so that they are ready to be applied to the food when it is considered necessary.

For purposes of the invention, the compositions described herein may contain only plant extracts with antimicrobial activity, such as for example extracts derived from chalices from Jamaica, or chromatographic fractions obtained from the acetonic and / or methanolic extracts of the chalices of Jamaica, which are put in contact with food, for example raw plant foods such as coriander, in order to disinfect and / or preserve them. In the present invention, the disinfectant activity of extracts derived from Jamaica and of specific chromatographic fractions obtained from the extracts of the chalices of Jamaica, in the disinfection and / or preservation of foods, for example raw fruits and vegetables, is described. so they can be used directly or as part of compositions that contain them. In this sense, extracts or chromatographic fractions derived from the chalices of Jamaica, can be added or put in contact with the foods to be disinfected and / or preserved in a concentration w / w of 0.001% to 10%, preferably of 0.1% to 1 %.

The effectiveness of disinfectant and / or preservation in foods of the compositions described herein is such that it inactivates or eliminates bacteria that are pathogenic to the human or food spoilage that may be present in them, while at the same time not affecting the organoleptic properties and / or nutritious food. In the case of fresh foods such as coriander, the compositions of the invention adequately disinfect the food without affecting its nutritional properties, while at the same time not affecting the organoleptic or quality properties.

The plant extracts of the present invention and the chromatographic fractions can be obtained by the following method: a) Place the dried plant in a container under aseptic conditions, add solvent ratio 1: 9; preferably 100 g of the dried plant is placed in a vessel (flask) under aseptic conditions, 900 ml of solvent is added and it is left to stand for 7 days; b) Remove the chalices and recover the extract-solvent; preferably the resulting extract is recovered by pressing the plant on the walls of the flask to remove excess liquid; c) Pass the extract through a sieve and recover the filtered extract; preferably the extract is passed through a No. 200 sieve; d) Completely remove the solvent from the extract by rota-evaporation at a temperature of 40 ° C, a rotation of 80 rpm and a vacuum pressure of 72 mbar; e) Recover the dry extract; preferably in a previously sterile contain; f) Obtaining fractions of the extracts by means of column chromatography, using solvent solvents of different polarity; g) Eliminate the solvent from the fractions obtained by rota-evaporation at a temperature of 40 ° C, a rotation of 80 rpm and a vacuum pressure of 72 mbar; Y h) Recover the dry fractions; preferably in a container.

Obtained the extracts and the fractions, these are stored at room temperature until their use. Once obtained the extracts and the chromatographic fractions, these can be used alone, or in combination with other disinfectants to obtain the compositions of the invention, which can be obtained by methods known in the art where it involves the combination of the various elements that they are shaped to form solutions and / or suspensions capable of being subsequently applied to the food to be disinfected and / or preserved, by methods known in the art.

The present invention is the first report of the use and effectiveness of compositions containing plant extracts with microbial activity, either alone or in combination with other disinfectants, for the disinfection and / or preservation of foods, particularly fruits and vegetables, as cilantro example. As can be seen below, the compositions of the invention are capable of disinfecting and / or eliminating microorganisms present in cilantro very efficiently, which makes it possible to have microbiologically harmless cilantro and safe for consumption.

The following examples are included below for the sole purpose of illustrating the present invention, without implying any limitation within its scope.

Example 1. Materials and methods. 1. 1. Plant material.

Dry chalices from Jamaica (Hibiscus sabdariffa) of the Creole variety of Oaxaca were used, while in the case of cilantro (Coriandrum sativum), it was obtained from a local producer. It worked with the leaves; leaves of an approximate size of 3 cm2 were selected; leaves of a uniform size and without visible damage were used. 1. 2. Bacterial strains.

Strains of E. coli 0157 were used: H7 (P1C6, isolated from an outbreak of disease), enteroinvasive E. coli (4VC81-5, isolated from clinical case) E. enterotoxigenic E. coli (1620 TL, isolated from clinical case), E enteropathogenic coli (52 GM 291, isolated from clinical case), Salmonella typhimurium (ATCC 14028), Salmonella choleraesuis (ATCC 10708), Listeria monocytogenes (ATCC 19115), Listeria monocytogenes Scott A, Staphylococcus epidermis (ATCC 12228), Staphylococcus aureus (ATCC 25923), Pseudomonas aeruginosa ( ATCC 27853), Bordetella (ATCC 12741) Shigella sonnei (ATCC 25931) and Shigella flexneri (ATCC 12022), V. cholerae (87151, Inaba serotype isolated from the environment) and Pseudomonas aeruginosa (ATCC 27853). Strains of E. coli 0157: H7 and V. cholerae 01 were donated by Dr. Fernández Escartin of the Autonomous University of Querétaro. All the strains were marked with resistance to the antibiotic rifampin (R +) to eliminate the interference of the native microbial flora of the extract (Castro-Rosas and Escartin, 2000). This resistance to the antibiotic was maintained during the entire study. The strains were maintained at 4 -7 ° C on blood-based agar (ABS, Merck®, Germany) with biweekly transfers, activating in tripticasein soy broth (CST, Bioxon®, Mexico) with incubation at 35 ° C / 24h. 1. 3. Obtaining aqueous extract from the chalices of Jamaica.

Under aseptic conditions 100 g of chalices from Jamaica were placed in an Erlenmcyer flask, to which 900 mL of distilled water was added, bringing the mixture to boiling for 20 minutes. Once the treatment was finished, it was allowed to cool to room temperature. The calyxes were removed from the extract (after pressure on the walls of the flask to remove excess liquid from it) and then the extract was passed through a No. 200 sieve (MONTIMAX) to remove particles. Finally, all the water was removed from the extract by a broken evaporation using a broken evaporator (Buchi R-205) using the following conditions: temperature of 40 ° C of the tub, rotation of 80 rpm and vacuum pressure of 72 mbar. The dried extract was recovered in a sterile bottle and stored at room temperature until use. 1. 4. Obtaining methanolic and acetonic extract from Jamaica.

Under aseptic conditions 100 g of chalices from Jamaica were placed in a flask, to which 900 mL of methanol or acetone was added and stored for 7 days at room temperature. Once the treatment was finished, the calyces were removed from the extract (after pressing the walls of the flask to remove excess liquid from it) and then the extract was passed through a No. 200 sieve (MONTIMAX) to remove particles. Finally, all the methanol or acetone was removed from the extract by a broken evaporation using a broken evaporator (Buchi R-205) using the following conditions: temperature of 40 ° C of the tub, rotation of 80 rpm and vacuum pressure of 72 mbar. The dried extracts (methanolic or acetonic) were separately recovered in a sterile bottle and stored at room temperature until use. 1. 5. Obtaining fractions from the methanolic extract by column chromatography Once the dry extract (free of solvents) has been obtained, it was mixed with silica (in order to make the extract manageable, since it still had humidity), this was added to the packed column. Cotton was placed at the bottom of the column with the help of a rod to prevent the silica gel from falling off when the key was opened, the column was clamped with two clamps and secured in such a way that it was straight. The silica gel was mixed with hexane about 8: 1g. (Silica gel: extract), this quantity was mixed with hexane until a fluid paste was obtained, the paste was poured into the column, the amount of hexane added should be sufficient to prevent the silica from drying out or air entering the paste. The extract was added little by little, a small layer of sodium sulfate was added (this serves as a drying agent), on top of this a layer of cotton was placed to cushion the drop of the solvent when it was added and thus avoid the dispersion of the Calcium sulfate and the extract, after this procedure the column was filled with the solvent (hexane) and the key was opened to begin to lower the fractions with the different solvent mixtures, recovering them in quantities of 50 ml each, which subsequently they were evaporated with the help of the rotaevaporator, and these were placed in vials, considering each of these as a fraction.

Table 1. Solvents and mixtures used to obtain fractions from methanolic extract To change the mixture of solvents, fine plate chromatography was performed, and on finding clearly visible differences (due to the appearance of different bands in size and shape) between fractions the mixture was changed from lower to higher polarity (hexane, ethyl acetate and methanol) Table 1 shows the solvent mixtures used and with which it was eluted.

From a total of 28.5 g of methanolic extract, 193 fractions were obtained, of which, after determining the similarity of the fractions by thin-layer chromatography, 7 collections of fractions were obtained (Table 2).

Table 2. Number of fractions collected in each collection obtained from the methanolic extract 1. 6. Obtaining fractions from the acetonic extract by column chromatography.

Once the dry extract has been obtained (free of solvents), it was mixed with silica (in order to make the extract manageable, since it still had humidity), this was added to the packed column. Cotton was placed on the bottom of the column with the help of a rod to prevent the silica gel from falling off when the key was opened, the column was clamped with two clamps and secured in such a way that it was straight. The silica gel was mixed with chloroform at about 8: 1g. (silica gel: extract), this quantity was mixed with chloroform until a fluid paste was obtained, the paste was poured into the column, the amount of chloroform added should be enough to prevent the silica from drying or entering air into the paste, Subsequently, the extract, a small layer of sodium sulfate was added (this serves as a drying agent), a layer of cotton was placed on top of it to cushion the drop of the solvent when it was added and thus avoid the dispersion of calcium sulphate and the extract , after this procedure the column was filled with the solvent (chloroform) and the key was opened to begin to lower the fractions with the different solvent mixtures, recovering them in quantities of 50 ml each, which were subsequently evaporated with the help of the rotaevaporator , and these were placed in vials, considering each of these as a fraction. To change the mixture of solvents, fine plate chromatography was performed, and upon finding differences between fractions, the mixture was changed from lower to higher polarity (chloroform-acetone). Table 3 shows the solvent mixtures used and with which it was eluted. .

Table 3. Solvents and mixtures used to obtain fractions from acetone extract From a total of 20.5 g of acetonic extract, 117 fractions were obtained, of which after determining the similarity of the fractions by thin-layer chromatography, 7 fraction collections were obtained (Table 4).

Table 4. Number of fractions collected in each collection obtained from the acetonic extract 1. 7. Determination of the antimicrobial activity of the aqueous, methanolic and acetonic extracts of acetic acid, hypochlorite and the corresponding fractions from the calyces of Jamaica in culture medium (in vitro studies). 1. 7.1. Preparation of the inoculum of the strains.

Test tubes with cultures of 24 h in CST of each R + strain, were centrifuged at 3500 rpm for 20 min. Subsequently the supernatant was discarded; the cell pack was resuspended by adding 3 ml_ of sterile isotonic saline and vortexing for 10 s. The above procedure was repeated twice more. Subsequently, the concentration of each strain was approximately 1x10 9 CFU / ml_. Finally, each strain was diluted decimally in isotonic saline only once. 1. 7.2. Preparation of the solutions of the extracts or fractions.

Dry solutions or dry fractions (collections) were prepared using aqueous solutions using sterile distilled water or a solution of Polysorbate 80: water in a ratio of 20:80. The aqueous and methanolic extracts and acetonic (fraction III) and methanolic (fraction IV) fractions were solubilized in distilled water while the acetonic and non-polar or low polarity fractions were solubilized in the Polysorbate 80: water solution. To the water or to the polysorbate 80: water were added the dry extracts or fractions in a 1:10 and 1: 100 ratio (water: extract or water: fraction) separately and deposited in sterile bottles. 1. 7.3 Antimicrobial effect of extracts and fractions in culture medium.

Separately, 100 ml of the first dilution of the cultures of the pathogens were inoculated on boxes of AST supplemented with 10 mg / L of the antibiotic rifampicin, the inoculum was distributed over the entire surface of the agar by the surface extension technique. On the inoculated boxes, separately, aliquots of 10 mL of the solution of the extracts (aqueous, methanolic or acetonic), or of the chromatographic fractions were placed. Four repetitions were performed for each treatment. After the extract or fractions were absorbed by the agar, the culture boxes were incubated at 35 ± 1 ° C, for 24 h. Finally, the diameter of each of the inhibition halos formed on the surface of the inoculated medium was measured. 1. 8. Evaluation of the antimicrobial effect of aqueous extracts, methanolic, acetonic, chromatographic fractions and specific formulations in the reduction of Salmonelia and E. coli 0157: H7 in contaminated coriander. 1. 8.1. Preparation of disinfectant solutions.

The solutions of calyx extracts from Jamaica, mixtures based on extracts and chromatographic fractions as well as the mixtures containing acetic acid, hypochlorite and / or polysorbate 80% were prepared at the concentrations, proportions or mixtures described in Table 5. example, to prepare 100 ml of a solution containing methanolic extract of 1% Jamaica chalices, 0.1% acetic acid and 100 mg / L of hypochlorite: to 100 mL of distilled water was added 1 g of dry methanol extract of calyxes of Jamaica, plus 1 ml of a 10% acetic acid solution and 0.2 ml of a 5% hypochlorite solution. 1. 8.2. Strains For these studies we worked with 7 serotypes of Salmonella: (3 typhimurium [ATCC 14028, one isolated from tomato, J1, and another from alfalfa seed, GA1], Salmonella choleraesuis [ATCC 10708], typhi, gaminara, and montevideo) and 3 from E. col I 0157: H7 (two isolated in our laboratory from raw ground beef [P1C6 and M5C8] and another isolated from an outbreak caused by meat consumption in the United States of America [E09]), This strain was donated by Dr. Eduardo Fernández Escartin of the Autonomous University of the State of Hidalgo. From the native strains mutant strains were obtained resistance to the antibiotic rifampicin (R +), this to be used in the studies. Incorporating the antibiotic into the culture medium to monitor the behavior of the mutant strains would eliminate the interference of the native microbial flora of the extracts, fractions and plant material studied (Castro-Rosas and Escartin, 2000). 1. 8.3. Preparation of the inoculum of the strains.

Test tubes with cultures of 24 h in CST of each R + strain, were centrifuged at 3500 rpm for 20 min. Subsequently the supernatant was discarded; the cell pack was resuspended by adding 3 ml_ of sterile isotonic saline and vortexing for 10 s. The above procedure was repeated twice more. The resulting concentration of each strain was approximately 1x10 9 CFU / mL. One milliliter of each Salmonella strain was mixed in an empty test tube to have a mixture of the 7 Salmonella strains examined. The same was done with the strains of E. coli 0157; H7, to have a mixture of the three strains of E. coli 0157: H7. 1. 8.4. Cilantro inoculation Coriander leaves of a uniform or similar size (ca 3 cm2) were used and there were no visible damages. Separately, individual leaves were inoculated by placing in the central part of each leaf 5 drops or aliquots of 10 mL of a suspension of each type of pathogenic bacteria mixture (Salmonella or E. coli 0157: H7) containing approximately 1 x 107 CFU, the 5 inocula were close without coming together the inoculated leaves were placed in a trays and introduced in a bioclimatic bell for two hours at a relative humidity of 90 ± 1% and 26.5 ± 1 ° C. The purpose of this treatment was to cause the adherence or infiltration of the cells of the pathogenic bacteria of the study to simulate the natural conditions, in other words, to have a model that resembles as much as possible what happens when the cilantro they are contaminated by natural or common sources of contamination with pathogenic bacteria. 1. 8.5. Disinfection treatment of coriander leaves.

After two hours in the bioclimatic chamber, each leaf was washed separately to eliminate the microorganisms that did not adhere, the washing consisted of immersing and stirring each coriander leaf inoculated in distilled water for 10 s, the washed part was left to drain at room temperature until total dryness and then separately the leaves were submerged for 10 min in the different disinfectant solutions indicated in Table 5. A treatment only with distilled water served as a positive control. 1. 8.6. Counting microorganisms surviving treatments After the treatment, the coriander leaves were removed from the disinfectant solution and to remove the remaining disinfectant the inoculated part was submerged in distilled water for 10 s, then the inoculated part was cut (a box of approximately 2 x 2 cm and with a depth of about 2 cm) with the help of a sterile scalpel, each portion was placed independently in a plastic bag and 10 ml of peptone diluent was added. Subsequently, the materials were manually shaken by pressing and vigorously rubbing the Inoculated part and the whole coriander leaf from the outside of the bag for one minute. After this time the count of each bag was performed by means of the plate pouring technique using agar for standard methods (Bioxon, Mexico) added of 100 mg / L of Rifampin (Sigma, Mexico), the boxes were incubated at 35 ° C / 24-48 h. This procedure was performed in duplicate for each replicate. Each treatment was carried out in quintuplicate.

£ Table 5. Treatments to which coriander leaves were separately contaminated with mixtures of Salmonella strains or E. coli 0157: H7 No Treatments 1 Without treatment (control) 2 EA 1% 3 EAc 1% 4 EM 1% 5 Fac 1% 6 Fm 1% 7 HS 100 ppm 8 Here 0.1% 9 Here 0.5% 10 EA 1% + Here 0.1% + HS 100 ppm 11 EA 1% + Here 0.5% + HS 100 ppm 12 EAc 1% + Here 0.1% + HS 100 ppm 13 EAc 1% + Here 0.5% + HS 100 ppm 14 EM 1% + Here 0.1% + HS 100 ppm 15 EM 1% + Here 0.5% + HS 100 ppm 16 Fac 1% + Here 0.1% + HS 100 ppm 17 Fac 1% + Here 0.5% + HS 100 ppm 18 Fm 1% + Here 0.1% + HS 100 ppm 19 Fm 1% + Here 0.5% + HS 100 ppm 20 EA 1% + Here 0.1% + HS 100 ppm + Po802% 21 EA 1% + Here 0.5% + HS 100 ppm + Po802% 22 EAc 1% + Here 0.1% + HS 100 ppm + Po802% 23 EAc 1% + Here 0.5% + HS 100 ppm + Po802% 24 EM 1% + Here 0.1% + HS 100 ppm + Po802% 25 EM 1% + Here 0.5% + HS 100 ppm + Po802% 26 Fac 1% + Here 0.1% + HS 100 ppm + Po802% 27 Fac 1% + Here 0.5% + HS 100 ppm + Po802% 28 Fm 1% + Here 0.1% + HS 100 ppm + Po802% 29 Fm 1% + Here 0.5% + HS 100 ppm + Po802% 30 EM 1% + Fac 1% + Here 0.1% + HS 100 ppm + Po802% 31 EM 1% + Fac 1% + Here 0.5% + HS 100 ppm + Po802% 32 EM 1% + Fm 1% + Here 0.1% + HS 100 ppm + Po802% 33 EM 1% + Fm 1% + Here 0.5% + HS 100 ppm + Po802% For the elaboration of the solutions, it was used as a base: A) the dry extract of the chalices of Jamaica in the previous section, B) Sodium hypochlorite solution 5% free hypochlorite, C) 10% glacial acetic acid, d) Sorbitan polyoxyethylene monooleate, or polysorbate 80 (Polysorbate 80), d) Sterile distilled water at pH 6 1. 8.7. Statistic analysis The results obtained were analyzed statistically with a one-way analysis of variance (ANOVA) comparing the means with the Tukey test, with a level of significance of 0.05. 1. 9. Nuclear Magnetic Resonance (NMR) of the extracts and the collections.

The NMR spectrum of the proton (1H) of the dry methanolic extract obtained from the chalices of Jamaica was determined and also from the collections of fractions obtained from the acetonic extract (collection III) and the methanolic extract (collection IV). These extracts and collections of fractions analyzed with NMR were those that were used in the formulations.

The dried extracts and the collections were solubilized in deuterated water. The NMR spectra were obtained using a nuclear magnetic resonance spectrometer (Varian NMR, 400 MHz).

NMR spectroscopy studies the atomic nuclei. This spectroscopic technique can be used only to study atomic nuclei with an odd number of protons or neutrons (or both), to determine the structures of the organic compounds. This situation occurs in the atoms of 1H, 13C, 19F and 31P. This type of nucleus is magnetically active, that is to say it possesses spin, just like electrons, since the nuclei have positive charge and have a rotation movement on an axis that makes them behave as if they were small magnets. The NMR spectrometer detects these signals and registers them as a graph of frequencies versus intensity, which is the so-called NMR spectrum Example 2. Antimicrobial effect of the extracts of the chalices of Jamaica.

The three types of extracts (aqueous, methanolic and acetonic) showed a marked antimicrobial effect (Table 6). All the microorganisms tested were inhibited from the first moments of contact. The inhibitory effect observed suggests the presence of antimicrobial substances in the extracts. This effect can cause lethal damage to the cell or only cause an effect sublethal or cellular stress (Busta, 1976). Different components of the plant could be responsible for this antimicrobial effect.

In order to separate, isolate and / or concentrate the antimicrobial substances present in the extracts of the chalices of Jamaica, the extracts were separated into different compounds or groups of compounds based on their polarity; for this, the separation of the compounds was resorted to by column chromatography, in this way different groups of compounds or groups of fractions were obtained (collections of fractions, see methodology). Subsequently, the antimicrobial effect of the collections of fractions obtained was tested. Because the acetonic and methanolic extracts had a greater antimicrobial effect than the aqueous extract, the components of the aqueous extract were not separated by chromatography.

Table 6. Antimicrobial effect of the aqueous extract of Jamaica diluted 1:10 and that of a solution of penicillin (control) on different microorganisms * (mm) Example 3. Antimicrobial effect of different chromatographic fractions.

Table 7 shows the inhibitory effect expressed in length of the inhibition halo in millimeters (mm), which was observed in petri dishes seeded with different microorganisms, by the effect of different collections of chromatographic fractions grouped by polarity obtained from the Acetone extract of the chalices of Jamaica. It is observed that only collections II and III from acetone extract show antimicrobial or inhibitory effect. The III collection is the one that showed the greatest antimicrobial effect (Table 7). This fraction III was used to make the mixtures or formulations that were used in the cilantro disinfection experiments.

Table 8 shows the inhibitory effect in mm of different collections of chromatographic fractions grouped by polarity obtained from the methanolic extract of the chalices of Jamaica. It is observed that all the collections caused halos of inhibition which is interpreted as an antimicrobial effect of the collections. However, the IV collection showed the greatest antimicrobial effect (Table 8). This fraction IV was used to make the mixtures or formulations that were used in the cilantro disinfection experiments.

Table 7. Antimicrobial effect of acetonic collections Collection Collection Collection Collection Collection Collection Collection Type of bacteria II IV V VI Vil. l .

Inhibition halo expressed in millimeters (mm); Zero (0) means that no inhibitory effect was observed.

Table 8. Antimicrobial effect of methanolic collections Collection Collection Collection Collection Collection Collection Collection Type of bacteria III IV V VI Vil L monocytogenes 6 10 15 24 12 11 15 S sonnei 8 11 10 30 10 12 6 P aeruginosa 6 10 11 22 8 8 7 S. Choleraesuis 10 12 13 36 9 13 6 S. flexneri 7 14 13 29 10 12 8 S. Typhimurlum 7 11 10 32 12 10 10 Bordetella 8 10 8 23 9 13 6 E. cotí 0157: H7 6 17 20 26 14 11 6 S. aureus 13 22 17 30 11 10 7 S. epidermidis 6 15 12 28 10 12 6 * Inhibition halo expressed in millimeters (mm); Zero (0) means that no inhibitory effect was observed Example 4. Potential disinfectant of the extracts and fractions alone or in mixtures with acetic acid, sodium hypochlorite and / or Polysorbate 80.

It was found that all the treatments had an antimicrobial effect with respect to the control. The data of this study are reported in table 9. It is observed that although all the treatments show an antimicrobial effect, only 4 combinations managed to eliminate the concentration of the mixtures of each pathogen at treatment levels: treatments 30, 31, 32 and 33 reduced the concentration of both pathogens by 5 log10 (Table 9).

In the present invention, with 4 specific combinations of three antimicrobials and one surfactant (polysorbate) the total elimination of the pathogenic microorganisms inoculated in cilantro was achieved; this is an example of what is now known as multiple barrier treatment. Multiple barriers are the combination of antimicrobial treatments that enhance the overall antimicrobial effect, which results in stable, safe and safe foods.

It is worth pointing out the possible enhancing role of polysorbate 80 in the antimicrobial effect observed, since being a surfactant it is possible that it has favored the emulsification of the natural cilantro wax, which could increase the effect of the disinfectant solution by eliminating or diminishing the effect protector that the wax would be providing to the microorganisms inoculated on the cilantro.

Therefore, the 4 compositions of the present invention are an excellent alternative for the disinfection and / or preservation of foods, for example fresh foods, without altering their nutritional properties. In this sense, the compositions described here allow the effective disinfection of pathogenic microorganisms of fruits and vegetables, preferably cilantro allowing the safe consumption of such products.

Table 9. Concentration of E. coli 0157: H7 and S.Typhimurium in Cilantro at the beginning and after different treatments E. coli 0157: H7 Salmon she Treatment Number Number Number Number Initial Final Initial Final 1 Without treatment (control) 5.00 ± 0.3O1 * 4.80 ± 0.30 4.90 ± 0.30 4.70 ± 0.30 2 EA 1% 5.00 ± 0.20 3.80 ± 0.30 4.90 ± 0.30 3.70 ± 0.20 3 EAc 1% 5.00 ± 0.20 3.50 ± 0.30 4.90 ± 0.30 3.50 ± 0.30 4 EM 1% 5.00 ± 0.20 3.60 ± 0.30 4.90 ± 0.30 3.70 ± 0.40 5 Fac 1% 5.00 ± 0.20 3.30 ± 0.40 4.90 ± 0.30 3.60 ± 0.20 6 Fm 1% 5.00 ± 0.20 3.40 ± 0.30 4.90 ± 0.30 3.50 ± 0.30 7 HS 100 ppm 500 ± 0 20 390 ± 0.40 4.90 ± 0.30 3.70 ± 0 20 8 Here 0 1% 5.00 ± 0.20 4.10 ± 0.30 4.90 ± 0.30 3.90 ± 0.30 9 Here 05% 5.00 ± 0.20 4.10 ± 030 490 ± 030 3.70 ± 0.30 10 EA 1% + Here 0.1% + HS 100 ppm 5.00 ± 0.20 3.10 ± 0.20 4.90 ± 0.30 3.40 ± 0.30 11 EA 1% + Here 0.5% + HS 100 ppm 500 ± 0 20 270 ± 0.20 4.90 ± 0.30 3 10 ± 030 12 EAc 1% + Here 0.1% + HS 100 ppm 5.00 ± 0.20 2.60 ± 0.30 4.90 ± 0.30 2.80 ± 0.30 13 EAc 1% + Here 0.5% + HS 100 ppm 5.00 ± 0.20 2.30 ± 0.30 4.90 ± 0.30 260 ± 030 14 EM 1% + Here 0.1% + HS 100 ppm 5.00 ± 0.20 2.80 ± 0.30 4.90 ± 0.30 2.80 ± 0.40 15 EM 1% + Here 0.5% + HS 100 ppm 500 ± 0 20 2.50 ± 0.30 4.90 ± 0.30 250 ± 0.40 16 Fac 1% + Aca 0.1% + HS 100 ppm 5.00 ± 0.20 2.10 ± 0.20 4.90 ± 0.30 2.60 ± 0.30 17 Fac 1% + Here 05% + HS 100 ppm 500 ± 0.20 1.80 ± 0.30 490 ± 030 2 10 ± 0.30 oo 18 Fm 1% + Here 0.1% + HS 100 ppm 5.00 ± 0.20 2.50 ± 0.20 4.90 ± 0.30 2.60 ± 0.30 19 Fm 1% + Here 05% + HS 100 ppm 5.00 ± 0.20 2.20 ± 0.20 490 ± 030 250 ± 0.30 20 EA 1% + Here 0.1% + HS 100 ppm + Po802% 5.00 ± 0.20 2.00 ± 0.20 4.90 ± 0.30 2.40 ± 0.20 21 EA 1% + Here 05% + HS 100 ppm + Po802% 500 ± 0.20 1.90 ± 030 490 ± 030 230 ± 0.20 22 EAc 1% + Here 0.1% + HS 100 ppm + Po802% 5.00 ± 0.20 1.90 ± 0.20 4.90 ± 0.30 2.10 ± 0.30 23 EAc 1% + Here 0.5% + HS 100 ppm + Po802% 5.00 ± 0.20 1.60 ± 0.20 4.90 ± 0.30 1.90 ± 0.20 24 EM 1% + Here 0.1% + HS 100 ppm + Po802% 5.00 ± 0.20 1.80 ± 0.20 4.90 ± 0.30 2.00 ± 0.30 25 EM 1% + Here 0.5% + HS 100 ppm + Po802% 5.00 ± 0.20 1.60 ± 0.20 4.90 ± 0.30 1.70 ± 0.30 26 Fac 1% + Here 0.1% + HS 100 ppm + Po802% 5.00 ± 0.20 1.60 ± 0.30 4.90 ± 0.30 1.90 ± 0.30 27 Fac 1% + Here 05% + HS 100 ppm + Po802% 5.00 + 0.20 1.40 ± 030 490 ± 030 1 10 + 0.30 28 Fm 1% + Here 0.1% + HS 100 ppm + Po802% 5.00 ± 0.20 1.70 ± 0.30 4.90 ± 0.30 1.80 ± 0.30 29 Fm 1% + Here 0.5% + HS 100 ppm + Po802% 5.00 ± 0.20 1.40 ± 0.30 4.90 ± 0.30 1.60 ± 0.30 30 EM 1% + Fac 1% + Here 0.1% + HS 100 ppm + Po80 2% 5.00 ± 0.20 0.00 4.90 ± 0.30 0.00 31 EM 1% + Fac 1% + Here 0.5% + HS 100 ppm + Po80 2% 5.00 ± 0.20 0.00 4.90 ± 0.30 0.00 32 EM 1% + Fm 1% + Here 0.1% + HS 100 ppm + Po80 2% 5.00 ± 0.20 0.00 4.90 ± 0.30 0.00 33 EM 1% + Fm 1% + Here 0.5% + HS 100 ppm + Po802% 5.00 ± 0.20 0.00 4.90 ± 0.30 0.00 1 Log10 Colony Forming Units / Inoculated portion, * Average number of studies per quintuplicate, ±: standard deviation, EA: Aqueous extract, EAc: Acetone extract, MS: Methanolic extract, Fac: Acetone fraction, Fm: Methanolic fraction, Ac: Acetic acid, HS: Sodium hypochlorite, Po80: Polysorbate 80 Example 5. NMR spectrum obtained from the dry matanic extract.

The NMR spectrum obtained from the dry methanolic extract of the chalices of Jamaica is presented in Figure 1. In the spectrum several characteristic peaks of the extract that we use in the formulations are observed. This spectrum characterizes the acetone extract used in the formulations of table 9.

Example 6. NMR spectrum obtained from the chromatographic collection III from the acetonic extract.

From the chromatographic collection III obtained from the acetonic extract, the NMR spectrum was obtained. Figure 2. Several and different characteristic peaks of the chromatographic collection that we use in the formulations are observed. This spectrum characterizes the chromatographic III collection used in the antimicrobial formulations of table 9.

Example 7. NMR spectrum obtained from the IV chromatographic collection from the methanolic extract.

From the IV chromatographic collection obtained from the methanolic extract, the NMR spectrum was obtained. Figure 3. Several different characteristic peaks of the chromatographic collection that we use in the formulations are observed. This spectrum characterizes the IV chromatographic collection used in the antimicrobial formulations of Table 9.

References. 1. Adams M. R. 1997. Microbiology of food. Editorial Acribia S.A. 2. Álvarez M.B.L. 1998. Contamination, survival and development of Listeria monocytogenes during the processing of precooked and frozen broccoli. Master's Thesis. Autonomous University of Queretaro. 3. Aziz NH, Farag SE, Mousa LA, and Abo-Zaid MA. 1998. Comparative antibacterial and antifungal effects of some phenolic compounds. Microbes 93: 43-54. 4. Bartz, J. A. 1982. Infiltration of tomatoes immersed at different temperatures to different depths in suspensions of Erwinia carotovora subsp. carotovora Plant Dis. 66: 302-306. 5. Bartz, J. A., and R. K. Showalter. 1981. Infiltration of tomatoes by aqueous bacterial suspensions. Phytopathology. 71: 515-518. 6. Brandl, M.T., and Mandrell R.E. 2002. Fitness of Salmonella enteric serovar Thompson in the Cilantro Phyllosphere. Appl. Environ. Microbiol. 68: 3614-3621. 7. Campbell, J.V., Mohle-Boetani, J., Repórter, R., Abbott, S., Farrar, J., Brandl, M., Mandrell, R., Werner, S.B. 2001. An outbreak of Salmonella serotype Thompson associated with fresh cilantro. J. Infecí. Dis. 183: 984-987. 8. Castañeda-Ramírez, C., Cortes-Rodríguez, V., from Fuente-Salcido, N., Bideshi, D.K., from Rincón-Castro, M.C., Barboza-Corona, J.E. 2011. Isolation of Salmonella spp. from lettuce and evaluation of its susceptibility to novel bacteriocins of Bacillus thuringiensis and antibiotics. J. Food Prot. 74 (2): 274-278. 9. Castro-Rosas, J. and Escartín, E.F. 1999. Incidence and germicidal sensitivity of Salmonella typhi and Vibrio cholerae 01 in alfalfa sprouts. J. Food Safety. 19: 137-146. 10. Castro-Rosas, J., Escartín, E.F., 2000. Survival and growth of V. cholerae 01, S. typhi and E. coli 0157: H7 in alfalfa sprouts. J. Food Sci. 65: 162-165. 11. Castro-Rosas, J., Cerna-Cortés, JF, Méndez-Rcyes, E., Lopez-Hernandez, D., Gómez-Aldapa, CA, Estrada-García, T. 2012. Presence of faecal coliforms, Escherichia coli and diarrheagenic E. coli pathotypes in ready-to-eat salads, from an area where crops are irrigated with untreated sewage water. Int. J. Food Microbiol.156: 176-180. 12. CDC (Centers for Disease Control and Prevention). 2013. Cyclosporiasis Outbreak Investigations - United States, 2013. Available at: http: bwww.cdc.gov/parasites/cvclosporiasis/outbreaks/investiqation-2013.html Consulted: December 1, 2013. 13. Cruz-Gálvez, A.M., C.A. Gómez-Aldapa, J. R. Villagómez-lbarra, N.

Chavarría-Hernández, J. Rodríguez-Baños, E. Rangel-Vargas, and J. Castro-Rosas. 2013. Antibacterial effect against foodborne bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef. Food Control. 32: 289-295. 14. Das, E., G. C. Gurakan, and A. Bayinirli. 2003. Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of S. enteritidis on cherry tomatoes. Food Microbiol. 23: 430-438. 15. Fernández E.E. 2000. Microbiology and food safety. college Autonomous University of Querétaro. Mexico. 16. Fernández MA, García MD, and Sáenz MT. 1996. Antibacterial activity of the phenolic acids fractions of Scrophularia frutescens and Scrophularia sambucifolia. J Ethnopharmacol. 53: 11-14. 17. Fisher T, L., and David A. Golden. 1998. Fate of Escherichia co1i 0157: H7 in Ground Apples Used in Cider Production. J Food Protect. 61: 1372-1374. 18. Friedman, M., P. R. Henika, and R. E. Mandrell. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and enteric Salmonella. J. Food Prot. 65: 1545-1560. 19. Guo, X., J. Chen, R. E Brackett, and L. R. Beuchat. 2002. Survival of Salmonella on tomatoes stored at high relative humidity, in soil, and on tomatoes in contact with soil. J. Food Prot. 65: 274-279. 20. Harmon, S.M., Kautter, D.A. and Solomon, H.M. 1987. Bacillus cereus contamination of seeds and vegetables sprouts grown in home sprouting kit. J. Food Prot. 50: 62-65. 21. Ibarra-Sanchez, L. S., S. Alvarado-Casillas, M. O. Rodriguez-Garcia, N. E.

Martinez-Gonzales, and A. Castillo. 2004. Internalization of bacterial pathogens in tomatoes and their control by selected Chemicals. J. Food Prot. 76: 1353-1358. 22. Iturriaga, M. H., M. L. Tamplin, and E. F. Escartin. 2007. Colonization of tomatoes by Salmonella Montevideo is affected by relative humidity and storage temperature. J. Food Prot. 70: 30-34. 23. Jongen, W.M.F. 2005. Improving the Safety of Fresh Fruit and Vegetables.

Publication: Cambridge Woodhead Publishing. 24. Kang PS, Seok JH, Kim YH, Eun JS, and Oh SFI. 2007. Antimicrobial and antioxidant effects of roselle (Hibiscus sabdariffa L.) flower extract and its fractions on skin microorganisms and oxidation. Food Sci Biotechnol. 16: 409-414. 25. Kroupitski, Y., Pinto, R., Brandl, M.T., Belausov, E., and Sela, S. 2009.

Interactions of Salmonella enterica with lettuce leaves. J. Appl. Microbiol. 106: 1876-1885. 26. Lelieveld H.L.M., Holah, J., Napper, D. 2013. Flygiene in food processing: Principies and practice- Woodhead Publishing Limited. 27. Lin, C. M., J. J. Kim, W. X. Du, and C. I. Wei. 2000. Bactericidal activity of isothiocyanate against pathogens on fresh produce. J. Food Prot. 63: 25-30. 28. Muñoz M. 2003. Application of new antimicrobial agents to control the safety of fresh pre-cut vegetable products (IV range). Doctoral Thesis, Department of Applied Physical Chemistry, Autonomous University of Madrid. 29. Quiroz-Santiago, C., O. R. Rodas-Suarez, C. R. Vázquez, F. J. Fernández, E.

I. Quiñones-Ramírez, and C. Vázquez-Salinas. 2009. Prevalence of Salmonella in Vegetables from Mexico. J. Food Prot. 72: 1279-1282. 30. Rameshkumar, K. B, V. George, and S. Shiburaj. 2007. Chemical constituents and antibacterial activity of the leaf oil of Cinnamomum chemungianum Mohán et Henry. J. Essent. Oil Res. 19: 98-100. 31. Roller, S. 2003. Natural Antimicrobials for the Minimal Processing of Foods.

Woodhead Publishing. Cambridge, England. 32. Russell A.D., Hugo W.B., Ayliffe G.A.J., Fraise, Adam P., Lambed, Peter A., Maillard J.Y. 2004. Principles and Practice of Disinfection, Preservation and Sterilization. Malden, Mass Blackwell Publishing. 33 SAGARPA (Secretary of Agriculture, Livestock, Natural Resources, Fisheries and Food). 2013. Closure of agricultural production by crop, Mexico. Agri-Food and Fisheries Information Service. Available at: http: bwww.siap.qob.mx/index. phD? QDtion = com wrapper & view = wrapper & ltemi d = 350 consulted: November 23, 2013. 34. Tajkarimi MM, Ibrahim SA, and Cliver DO. 2010. Antimicrobial herb and spice compounds in food. Food Control. 21: 1199-1218. 35. Yucel S.l. and Karapinar M. 2005. Effectiveness of household natural sanitizers in the elimination of Salmonella Typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepaL). Int. J. Food Microbiol. 9: 319-323. 36. Yuk, H.-G., J.A. Bartz, and K. R. Schneider. 2005. Effectiveness of individual or combined sanitizer treatments for inactivating Salmonella spp. smooth surface, stem scar, and wounds of tomatoes. J. Food Sci. 70: M409-M414. 37. Zhuang, R. Y., and L. R. Beuchat. 1995. Fate of Salmonella Montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine. Appl Environ Microbiol. 61: 2127-2131.

Claims (75)

CLAIMS Having sufficiently descrimy invention, I consider as a novelty and therefore claim as my exclusive property, what is contained in the following clauses:

1. A solution with antimicrobial activity for disinfecting and / or preserving coriander (Coriandrum sativum), characterized in that it comprises: a) Methanolic extract of chalices from Jamaica (Hibiscus sabdariffa); b) A collection of chromatographic fractions obtained from an acetone extract of chalices from Jamaica (Hibiscus sabdariffa); c) Acetic acid; d) Sodium hypochlorite; e) Sorbitan polyoxyethylene monooleate, or polysorbate 80 (Polysorbate 80)

2. The solution with antimicrobial activity according to claim 1, characterized in that the a) methanolic extract of chalices of Jamaica (Hibiscus sabdariffa) is present in a concentration between 0.01% to 10%.

3. The solution with antimicrobial activity according to claim 1, characterized in that the b) collection of chromatographic fractions obtained from an acetone extract of chalices from Jamaica [Hibiscus sabdariffa] is present in a concentration between 0.01% to 10%.

4. The solution with antimicrobial activity according to claim 1, characterized in that the c) acetic acid is present in a concentration between 0.01 to 10%.

5. The solution with antimicrobial activity according to claim 1, characterized in that the d) sodium hypochlorite is present in a concentration between 10 to 1000 ppm.

6. The solution with antimicrobial activity in accordance with the claim 1, characterized in that the e) Polyoxyethylene Sorbitan monooleate, or polysorbate 80 is present in a concentration between 0.1 to 10%.

7. The solution with antimicrobial activity according to claim 1, characterized in that the f) methanolic extract of chalices from Jamaica . { Hibiscus sabdariffa) presents a spectrum of nuclear magnetic resonance (NMR) as seen in Figure 1.

8. The solution with antimicrobial activity according to claim 1, characterized in that the g) collection of chromatographic fraction obtained from an acetone extract of chalices of Jamaica (Hibiscus sabdariffa) presents a nuclear magnetic resonance spectrum (NMR) as seen in the Figure 2.

9. The solution of claim 1, characterized in that it has a presentation as an aqueous formulation.

10. The solution of claim 1 according to the preceding claims, characterized in that one or several parts of Jamaica (Hibiscus sabdariffa) can be used to obtain the methanolic extract.

11. The solution of claim 1 according to the preceding claims, characterized in that where one or several parts of Jamaica (Hibiscus sabdariffa) can be used to obtain collections of chromatographic fractions of an acetonic extract.

12. The solution of claim 1 according to the preceding claims, wherein the part of the plant of Jamaica that is employed to obtain the extracts and the collections of fractions are the chalices.

13. The solution of claim 1 according to the preceding claims, characterized by a nuclear magnetic resonance spectrum (NMR) of the methanolic extract obtained from the chalices of the Jamaica. { Hibiscus sabdariffa) (Figure 1).

14. The solution of claim 1 according to the preceding claims, characterized by a nuclear magnetic resonance spectrum (NMR) of the collection of chromatographic fractions obtained from an acetone extract of chalices of Jamaica (Hibiscus sabdariffa) (Figure 2).

15. The solution of claim 1 according to the preceding claims, characterized in that it is useful as a disinfectant and preservative of foods of vegetable and animal origin.

16. The solution of claim 1 according to the preceding claims, characterized in that the aqueous formulation is useful as a disinfectant and preservative of fruits and vegetables, especially cilantro.

17. The solution of claim 1 according to the preceding claims, characterized in that the main varieties of coriander (Coriandrum sativum) on which it acts as a disinfectant are selected from sativum, microcarpum and vulgare Alef.

18. A method for the disinfection and / or preservation of coriander (Coriandrum sativum), characterized in that it comprises applying to cilantro the solution defined in the preceding claims.

19. A plant extract with antimicrobial activity to disinfect and / or preserve coriander (Coriandrum sativum), characterized in that it is obtained by the following steps: a) Place the dried plant in a container under aseptic conditions, add methanol and store at 22 ° + 2 ° C for 7 days, b) Pass the extract through a sieve and remove the methanol from the extract, and c) Recover dry methanolic extract.

20. The extract of claim 19, characterized in that it is obtained with methanol.

21. The extract according to claim 19, wherein where one or several parts of the plant can be used to obtain the extract.

22. The extract of claim 19, characterized in that the plant is the plant of Jamaica (Hibiscus sabdariffá).

23. The extract of claim 19 according to the preceding claims, characterized in that the extract is obtained from the chalices of the Jamaica.

24. The extract of claim 19 according to the preceding claims, characterized in that it has a nuclear magnetic resonance spectrum (NMR) as seen in Figure 1.

25. The extract of claim 19 according to the preceding claims, characterized in that it is useful as a disinfectant and preservative of foods of animal and vegetable origin.

26. The extract of claim 19 according to the preceding claims, characterized in that it is useful as a disinfectant and preservative of fruits and vegetables, preferably cilantro.

27. The extract of claim 19 according to the preceding claims, characterized in that the main varieties of coriander (Coriandrum sativum) on which it acts as a disinfectant are selected from sativum, microcarpum and vulgare Alef.

28. A method for the disinfection and / or preservation of cilantro (Coriandrum sativum), characterized in that it comprises applying to the cilantro the extract defined in claims 19 to 27.

29. A method for obtaining a plant extract with antimicrobial activity for disinfecting and / or preserving coriander (Coriandrum sativum), characterized in that it comprises the following stages: a) Place the dried plant in a container under aseptic conditions, add methanol and store at 22 ° ± 2 ° C for 7 days, b) Pass the extract through a sieve and remove the methanol from the extract, and c) Recover the dry extract.

30. The method for obtaining the plant extract of claim 29, characterized in that the extract can have a solid or liquid presentation.

31. A collection of chromatographic fractions with antimicrobial activity to disinfect and / or preserve coriander (Coriandrum sativum), characterized in that it is obtained through the following stages: a) Place the dried plant in a container under aseptic conditions, add acetone and store at 22 ° ± 2 ° C for 7 days, b) Pass the extract through a sieve and remove the acetone from the extract, c) Recover the dry extract, d) Perform chromatography to separate the dry acetonic extract into chromatographic fractions using solvents and solvent mixtures of different polarities, e) Recover chromatographic fractions of different polarities in containers, f) Remove the solvent from the fractions, g) Group or gather into fractions containers to form groups (collections) of equal or similar polarities, h) Carry out microbiological tests with the collections, i) Recover collections of fractions with antimicrobial activity

32. The collection of chromatographic fractions according to claim 31, wherein one or several parts of the plant can be used to obtain the collection of chromatographic fractions.

33. The collection of chromatographic fractions of claim 31 according to the preceding claims, characterized in that the plant is the Jamaica (Hibiscus sabdariffa).

34. The collection of chromatographic fractions of claim 31 according to the preceding claims, characterized in that the fractions are obtained from the chalices of the Jamaica.

35. The collection of chromatographic fractions with antimicrobial activity of claim 31 according to the preceding claims, characterized in that the collection of fractions presents a nuclear magnetic resonance (NMR) spectrum as seen in Figure 2.

36. The collection of chromatographic fractions of claim 31 according to the preceding claims, characterized in that it is useful as a disinfectant and preservative of foods of animal and vegetable origin.

37. The collection of chromatographic fractions of claim 31 according to the preceding claims, characterized in that it is useful as a disinfectant and preservative of fruits and vegetables, preferably cilantro.

38. The collection of chromatographic fractions with antimicrobial activity according to claim 31 according to the preceding claims, characterized in that the main varieties of coriander (Coriandrum sativum) on which it acts as a disinfectant are selected from sativum, microcarpum and vulgare Alef.

39. The method for disinfecting and / or preserving fruits and vegetables, preferably coriander with the collection of chromatographic fractions with antimicrobial activity of the extract of the chalices of Jamaica defined in claims 31 to 38.

40. A method for obtaining collections of chromatographic fractions with antimicrobial activity from a plant extract to disinfect and / or preserve coriander (Coriandrum sativum), characterized in that it comprises the following steps: a) Place the dried plant in a container under aseptic conditions, add acetone and store at 22 ° + 2 ° C for 7 days, b) Pass the extract through a sieve and remove the acetone from the extract, c) Recover the dry extract, d) Perform chromatography to separate the dry acetonic extract into chromatographic fractions using solvents and solvent mixtures of different polarities, e) Recover chromatographic fractions of different polarities in containers, f) Remove the solvent from the fractions, g) Group or collect into fractions containers to form groups (collections) of equal or similar polarities, h) Carry out microbiological tests with the collections, i) Recover collections of fractions with antimicrobial activity.

41. The method according to claim 40, characterized in that the collections of fractions can have a solid or liquid presentation.

42. A method for the preparation of a solution with antimicrobial activity for disinfecting and / or preserving coriander (Coriandrum sativum), characterized by understanding the steps of: a) Place the dried Jamaica plant in a container under aseptic conditions, add methanol and store at 22 ° ± 2 ° C for 7 days, b) Pass the extract through a sieve and remove the extract and, c) Recover dry methanolic extract, d) Place dried Jamaica plant in a container under aseptic conditions, add acetone and store at 22 ° ± 2 ° C for 7 days, e) Pass the extract through a sieve and remove the acetone from the extract, f) Recover dry acetone extract, g) Perform chromatography to separate the dry acetonic extract into chromatographic fractions using solvents and solvent mixtures of different polarities, h) Recover chromatographic fractions of different polarities in containers, i) Remove the solvent from the fractions, j) To group or to gather in fractions containers to form groups (collections) of equal or similar polarities, k) Carry out microbiological tests with the collections, l) Recover the collections of fractions with antimicrobial activity, m) Prepare the aqueous solution in a container containing: water, dry methanolic extract from Jamaica, a collection of chromatographic fractions with antimicrobial activity from the dry acetone extract of Jamaica, acetic acid, hypochlorite of sodium and monooleate of polyoxyethylene Sorbitan or polysorbate 80.

43. The method according to claim 44, wherein the part of the plant of Jamaica that is used are the chalices.

44. A solution with antimicrobial activity for disinfecting and / or preserving coriander (Coriandrum sativum), characterized in that it comprises: a) Methanolic extract of chalices from Jamaica (Hibiscus sabdariffa); b) A collection of chromatographic fractions obtained from a methanolic extract of chalices from Jamaica (Hibiscus sabdariffa)] c) Acetic acid; d) Sodium hypochlorite; e) Sorbitan polyoxyethylene monooleate, or polysorbate 80 (Polysorbate 80)

45. The solution with antimicrobial activity according to claim 44, characterized in that the a) methanolic extract of chalices of Jamaica (Hibiscus sabdariffa) is present in a concentration between 0.01% to 10%.

46. The solution with antimicrobial activity in accordance with the claim 44, characterized in that the b) collection of chromatographic fractions obtained from a methanolic extract of chalices of Jamaica [Hibiscus sabdariffa] is present in a concentration between 0.01% to 10%.

47. The solution with antimicrobial activity in accordance with the claim 44, characterized in that c) acetic acid is present in a concentration between 0.01 to 10%.

48. The solution with antimicrobial activity according to claim 44, characterized in that the d) sodium hypochlorite is present in a concentration between 10 to 1000 ppm.

49. The solution with antimicrobial activity according to claim 44, characterized in that the e) Polyoxyethylene Sorbitan monooleate, or polysorbate 80 is present in a concentration between 0.1 to 10%.

50. The solution with antimicrobial activity according to claim 44, characterized in that the f) methanolic extract of chalices from Jamaica (Hibiscus sabdariffa) presents a nuclear magnetic resonance spectrum (NMR) as seen in Figure 1.

51. The solution with antimicrobial activity according to claim 44, characterized in that the g) collection of chromatographic fraction obtained from a methanolic extract of chalices of Jamaica (Hibiscus sabdariffa) It presents a spectrum of nuclear magnetic resonance (NMR) as seen in Figure 3.

52. The solution of claim 44, characterized in that it has a presentation as an aqueous formulation.

53. The solution of claim 44 according to the preceding claims, characterized in that one or several parts of Jamaica (Hibiscus sabdariffa) can be used to obtain the methanolic extract.

54. The solution of claim 44 according to the preceding claims, characterized in that one or several parts of Jamaica (Hibiscus sabdariffa) can be used to obtain the collections of chromatographic fractions of a methanolic extract.

55. The solution of claim 44 according to the preceding claims, wherein the part of the plant of Jamaica that is employed to obtain the extracts and the collections of fractions are the chalices.

56. The solution of claim 44 according to the preceding claims, characterized by a nuclear magnetic resonance spectrum (NMR) of the methanolic extract obtained from the chalices of the Jamaica. { Hibiscus sabdariffa) (Figure 1).

57. The solution of claim 44 according to the preceding claims, characterized by a nuclear magnetic resonance spectrum (NMR) of the collection of chromatographic fractions obtained from a methanolic extract of chalices of Jamaica (Hibiscus sabdariffa) (Figure 3).

58. The solution of claim 44 according to the preceding claims, characterized in that it is useful as a disinfectant and preservative of foods of vegetable and animal origin.

59. The solution of claim 44 according to the preceding claims, characterized in that the aqueous formulation is useful as a disinfectant and preservative of fruits and vegetables, especially cilantro.

60. The solution of claim 44 according to the preceding claims, characterized in that the main varieties of coriander (Coriandrum sativum) on which it acts as a disinfectant are selected from sativum, microcarpum and vulgare Alef.

61. A method for the disinfection and / or preservation of coriander (Coriandrum sativum), characterized in that it comprises applying to cilantro the solution defined in claims 44 to 60.

62. A plant extract with antimicrobial activity for disinfecting and / or preserving coriander (Coriandrum sativum), characterized by claims from 19 to 30.

63. A collection of chromatographic fractions with antimicrobial activity to disinfect and / or preserve coriander (Coriandrum sativum), characterized in that it is obtained through the following stages: a) Place the dried plant in a container under aseptic conditions, add methanol and store at 22 ° ± 2 ° C for 7 days, b) Pass the extract through a sieve and remove the acetone from the extract, c) Recover the dry extract, d) Perform chromatography to separate the dry acetonic extract into chromatographic fractions using solvents and solvent mixtures of different polarities, e) Recover chromatographic fractions of different polarities in containers, f) Remove the solvent from the fractions, g) Group or gather into fractions containers to form groups (collections) of equal or similar polarities, h) Carry out microbiological tests with the collections, i) Recover collections of fractions with antimicrobial activity

64. The collection of chromatographic fractions according to claim 63, wherein one or several parts of the plant can be used to obtain the collection of chromatographic fractions.

65. The collection of chromatographic fractions of claim 63 according to the preceding claims, characterized in that the plant is the Jamaica (Hibiscus sabdariffa).

66. The collection of chromatographic fractions of claim 63 according to the preceding claims, characterized in that the fractions are obtained from the chalices of the Jamaica.

67. The collection of chromatographic fractions with antimicrobial activity of claim 63 according to the preceding claims, characterized in that the collection of fractions presents a nuclear magnetic resonance spectrum (NMR) as seen in Figure 3.

68. The collection of chromatographic fractions of claim 63 according to the preceding claims, characterized in that it is useful as a disinfectant and preservative of foods of animal and vegetable origin.

69. The collection of chromatographic fractions of claim 63 according to the preceding claims, characterized in that it is useful as a disinfectant and preservative of fruits and vegetables, preferably coriander.

70. The collection of chromatographic fractions with antimicrobial activity according to claim 63 according to the previous claims, characterized in that the main varieties of coriander (Coriandrum sativum) on which it acts as a disinfectant are selected from sativum, microcarpum and vulgare Alef.

71. The method for disinfecting and / or preserving fruits and vegetables, preferably coriander with the collection of chromatographic fractions with antimicrobial activity of the extract of the chalices of Jamaica defined in claims 63 to 70.

72. A method for obtaining collections of chromatographic fractions with antimicrobial activity from a plant extract to disinfect and / or preserve coriander (Coriandrum sativum), characterized in that it comprises the following steps: a) Place the dried plant in a container under aseptic conditions, add acetone and store at 22 ° ± 2 ° C for 7 days, b) Pass the extract through a sieve and remove the acetone from the extract, c) Recover the dry extract, d) Perform chromatography to separate the dry acetonic extract into chromatographic fractions using solvents and solvent mixtures of different polarities, e) Recover chromatographic fractions of different polarities in containers, f) Remove the solvent from the fractions, g) Group or collect into fractions containers to form groups (collections) of equal or similar polarities, h) Carry out microbiological tests with the collections, i) Recover collections of fractions with antimicrobial activity.

73. The method according to claim 72, characterized in that the collections of fractions can have a solid or liquid presentation.

74. A method for the preparation of a solution with antimicrobial activity for disinfecting and / or preserving coriander (Coriandrum sativum), characterized by understanding the steps of: a) Place the dried Jamaica plant (Hibiscus sabdariffa) in a container under aseptic conditions, add methanol and store at 22 ° ± 2 ° C for 7 days, b) Pass the extract through a sieve and remove the methanol from the extract, and c) Recover dry methanolic extract. d) Place dried Jamaica plant in a container under aseptic conditions, add acetone and store at 22 ° ± 2 ° C for 7 days, e) Pass the extract through a sieve and remove the acetone from the extract, f) Recover dry acetone extract, g) Perform chromatography to separate the dry acetonic extract into chromatographic fractions using solvents and solvent mixtures of different polarities, h) Recover chromatographic fractions of different polarities in containers, i) Remove the solvent from the fractions, j) To group or to gather in fractions containers to form groups (collections) of equal or similar polarities, k) Carry out microbiological tests with the collections, l) Recover the collections of fractions with antimicrobial activity, m) Prepare the aqueous solution in a container containing: water, dry methanolic extract from Jamaica, a collection of chromatographic fractions with antimicrobial activity from the dry acetone extract of Jamaica, acetic acid, hypochlorite of sodium and monooleate of polyoxyethylene Sorbitan or polysorbate 80.

75. The method according to claim 74, wherein the part of the Jamaican plant that is employed are the chalices.