Potassium phosphate monobasic

Sodium chloride (NaCl), calcium chloride (CaCl₂) potassium phosphate monobasic (KH₂PO₄), potassium phosphate dibasic (K₂HPO₄), sodium hydroxide (NaOH), sodium phosphate dibasic (Na₂HPO₄), sodium hypochlorite (NaClO) solution 10% w/v, dimethyl sulfoxide (DMSO), acetonitrile (ACN), hydrochloric acid (HCl), methanol (MeOH), trifluoroacetic acid (TFA) and tert-butyl hydroperoxide (tBuOOH) were purchased from Panreac (Barcelona, Spain). Agar, cholesterol, sodium ampicillin, nystatin, bacto-yeast, 5-fluoro-2′-deoxyuridine (FUdR), phosphate buffered saline and 2’,7’-dichlorofluorescein diacetate (DFCH-DA) were purchased from Sigma-Aldrich (Madrid, Spain). Peptone enzymatic digest from soybean, bacto-tryptone and trichloroacetic acid (TCA) were provided by Fluka (Madrid, Spain). Magnesium sulphate, tween 20 (poly-oxy-ethyl-ensorbitan-monolaurate) and acetic acid were acquired from Merck (Darmstadt, Germany). Water (H₂O) was purified by using a Milli-Q Plus185 system from Millipore (Milford, MA, USA). Reversed-phase C₁₈ resin (12–20 µm) was purchased from Sigma-Aldrich.

Chincho essential oil (CEO), the essential oil of chincho (CEO), was extracted from leaves by hydro-distillation using a Clevenger-type apparatus for 3 h. The leaves were collected in Junin Region, Peru (3263 m.a.s.l.). Chitosan (CS) (high molecular weight, deacetylated chitin, PolyCD-glucosamine), Tween 80, Sodium Hydroxide and TPP were purchased from Sigma-Aldrich (Burlington, MA, USA). Sodium Acetate Anhydrous ACS (Fermont, Canada), Potassium Phosphate Monobasic (Panreac, Barcelona, Spain), and di-Sodium Hydrogen Phosphate anhydrous purest anhydrous (Panreac, Barcelona, Spain) were also used. The bacterial strains Staphylococcus aureus ATCC 25923TM, Escherichia coli ATCC 25922TM, and Salmonella infantis were obtained from Calidad Total and the Food Microbiology Laboratory (Universidad Nacional Agraria La Molina, Lima, Peru). Methanol and acetic acid (glacial) were acquired from Merck (Darmstadt, Germany).