Journal ArticleDOI
Antimicrobial and antioxidant properties of some commercial essential oils
M. Tiziana Baratta,H. J. Damien Dorman,Stanley G. Deans,A. Cristina Figueiredo,José G. Barroso,Giuseppe Ruberto +5 more
TLDR
The essential oil composition of Cananga odorata, Boswellia thurifera, Cymbopogon citratus, Marjorana hortensis, Ocimum basilicum, Rosmarinus officinalis, Cinnamomum zeylanicum and Citrus limon was analyzed by GC and GC-MS, and their antimicrobial and antioxidant activity tested as mentioned in this paper.Abstract:
The essential oil composition of Cananga odorata, Boswellia thurifera, Cymbopogon citratus, Marjorana hortensis, Ocimum basilicum, Rosmarinus officinalis, Cinnamomum zeylanicum and Citrus limon was analysed by GC and GC–MS, and their antimicrobial and antioxidant activity tested. Twenty-five different genera of bacteria and one fungal species were used in this study as test organisms. These included animal and plant pathogens, food poisoning and spoilage bacteria and the spoilage fungus Aspergillus niger. The volatile oils exhibited considerable inhibitory effect against all the tested organisms. The oils also demonstrated antioxidant capacities, comparable with α-tocopherol and butylated hydroxytoluene (BHT). The method adopted in this study was the modified thiobarbituric acid reactive species (TBARS) assay. The antioxidant activity was carried out under different conditions by using egg yolk and rat liver in the absence and presence of the radical inducer 2,2′-azobis (2-amidinopropane) dihydrochloride (ABAP). © 1998 John Wiley & Sons, Ltd.read more
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Journal ArticleDOI
Antimicrobial agents from plants: antibacterial activity of plant volatile oils.
H. J. D. Dorman,Stanley G. Deans +1 more
TL;DR: The volatile oils of black pepper, clove, and thyme exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.
Journal ArticleDOI
Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.
TL;DR: An overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents is provided, and research avenues that can facilitate implementation of essential oil constituents as natural preservatives in foods are identified.
Journal ArticleDOI
Antioxidant activity of selected essential oil components in two lipid model systems
TL;DR: In this paper, the main classes of compounds, namely monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene Hydrocarbons and benzene derivatives, have been analyzed.
Journal ArticleDOI
In vitro antibacterial activity of some plant essential oils.
TL;DR: Cinnamon, clove and lime oils were found to be inhibiting both gram-positive and gram-negative bacteria, whereas aniseed, eucalyptus and camphor oils were least active against the tested bacteria.
Journal ArticleDOI
Essential oils as antimicrobials in food systems – A review
TL;DR: Mechanisms of antimicrobial action, and the antimicrobial properties of plant essential oils are discussed, including their mode of action, effectiveness, synergistic effects, major components and use in foods.
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