The Effect of Avocado Oil on the Antibacterial Effectiveness of Arthrospira platensis on Escherichia coli
School Name
Spring Valley High School
Grade Level
11th Grade
Presentation Topic
Microbiology
Presentation Type
Non-Mentored
Abstract
A quarter of the meat in the US spoils before it is cooked, due to its short shelf life. Because many synthetic ways to preserve meat are shown to be hazardous to human health, there is interest in natural alternatives that avoid harmful additives. Arthrospira platensis is a cyanobacterium that possesses various inhibitory effects, such as being antibacterial, antifungal, and antioxidant. A. platensis can be used to increase the shelf life of meats through the inhibition of various bacteria. The purpose of this study was to determine if A. platensis inhibited the growth of the K-12 strain of E. coli more efficiently when used alone or combined with a lipid polyunsaturated fatty acids (PUFAs), like avocado oil. It was hypothesized that the addition of avocado oil would enhance the antimicrobial properties of Arthrospira platensis, as many of the antibacterial compounds in this species are polyunsaturated fatty acids, which are found in avocado oil and disrupt the cell walls of both Gram-positive and Gram-negative bacteria, thereby killing them. To test this, different amounts of A. platensis and avocado oil were combined on an Escherichia coli bacterial lawn, and the zone of inhibition after 24 hours of incubation was measured. No treatment showed any zone of inhibition, not supporting the hypothesis. Additional testing is needed to adequately defend or refute the hypothesis as no viable data was gathered.
Recommended Citation
Hack, Orion, "The Effect of Avocado Oil on the Antibacterial Effectiveness of Arthrospira platensis on Escherichia coli" (2026). South Carolina Junior Academy of Science. 91.
https://scholarexchange.furman.edu/scjas/2026/all/91
Location
Furman Hall 111
Start Date
3-28-2026 10:14 AM
Presentation Format
Oral and Written
Group Project
No
The Effect of Avocado Oil on the Antibacterial Effectiveness of Arthrospira platensis on Escherichia coli
Furman Hall 111
A quarter of the meat in the US spoils before it is cooked, due to its short shelf life. Because many synthetic ways to preserve meat are shown to be hazardous to human health, there is interest in natural alternatives that avoid harmful additives. Arthrospira platensis is a cyanobacterium that possesses various inhibitory effects, such as being antibacterial, antifungal, and antioxidant. A. platensis can be used to increase the shelf life of meats through the inhibition of various bacteria. The purpose of this study was to determine if A. platensis inhibited the growth of the K-12 strain of E. coli more efficiently when used alone or combined with a lipid polyunsaturated fatty acids (PUFAs), like avocado oil. It was hypothesized that the addition of avocado oil would enhance the antimicrobial properties of Arthrospira platensis, as many of the antibacterial compounds in this species are polyunsaturated fatty acids, which are found in avocado oil and disrupt the cell walls of both Gram-positive and Gram-negative bacteria, thereby killing them. To test this, different amounts of A. platensis and avocado oil were combined on an Escherichia coli bacterial lawn, and the zone of inhibition after 24 hours of incubation was measured. No treatment showed any zone of inhibition, not supporting the hypothesis. Additional testing is needed to adequately defend or refute the hypothesis as no viable data was gathered.
