Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential

Figure 5

PCA loadings plot on the two first factors of control and treated juice. The clusters generated were as follows. Cluster 1: control juice (1), heat treated juices without essential oil (2, 3, and 4). Cluster 2: juices added with MIC heat treated (11, 13, and 15) or not (9). Cluster 3: juices added with MIC not treated (8) or treated for 30 (10) and 60 (12) seconds. Cluster 4: juices added with MIC treated or not (5, 6, 7, and 16) and juice added with MIC treated for 90 seconds (14).