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Chemical composition and in vitro antimicrobial, antifungal and antioxidant 1 properties

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dc.contributor.authorAlves-Silva, Jorge M.
dc.contributor.authorDias dos Santos, Sandra M.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorPérez -Álvarez, José A.
dc.contributor.authorFernández-López, Juana
dc.contributor.authorViuda-Martos, Manuel
dc.date.accessioned2013-01-25T18:26:42Z
dc.date.available2013-01-25T18:26:42Z
dc.date.issued2013
dc.description.abstractThe aim of this study was determine (i) the chemical composition (ii) the antimicrobial activity (anti-bacterial and antifungal) and (iii) the antioxidant activity by means of four different antioxidant tests (DDPH, FIC, FRAP and TBARS) of the EOs of three aromatic herbs, Coriander (Coriandrum sativum), celery (Apium graveolens) and bush-basil (Ocimum minimum) widely used in Portugal. There is a great variability of the compounds presented in the three tested essential oils. Bush-basil EO had the highest total phenolic content (794.9 mg GAE/L) while coriander EO had the lower total phenolic content (52.3 mg GAE/L). Since bush-basil had the highest TPC it was expected to present a very high antioxidant profile, which was verified in 3 of the 4 assays (DPPH inhibition of 95.9%; FRAP values of 2.7 mmol Trolox/L; TEARS inhibition of 87.2%); coriander, despite the low TPC showed the highest inhibition in the FIC assay (94.1%). The bush-basil EO showed the highest antimicrobial activity, with MIC ranging between 0.6 and 5 mu L/mL against bacteria and 0.04-2.5 mu L/mL against yeasts. Both celery and coriander EO had a very similar antimicrobial activity against all the tested strains. The antifungal activity was higher in the bush-basil EO against Mucor racemosus and Penicillium chrysogenum since it was the only EO that showed growth inhibition on all the tested concentrations. Alternaria alternata showed great resistance against all the tested essential oils.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationALVES-SILVA, Jorge M. ...[et al] - Chemical composition and in vitro antimicrobial, antifungal and antioxidant 1 properties. Food Control. ISSN 0956-7135. vol.32, nº2(2013)p.371-378por
dc.identifier.doi10.1016/j.foodcont.2012.12.022
dc.identifier.eissn1873-7129
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10400.14/9942
dc.identifier.wosWOS:000317440900006
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectEssential oilpor
dc.subjectAntioxidantpor
dc.subjectAntibacterialpor
dc.subjectAntifungalpor
dc.titleChemical composition and in vitro antimicrobial, antifungal and antioxidant 1 propertiespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage378
oaire.citation.issue2
oaire.citation.startPage371
oaire.citation.titleFood Control
oaire.citation.volume32
person.familyNameAlves-Silva
person.familyNamePintado
person.familyNamePérez-Alvarez
person.familyNameFernandez-Lopez
person.familyNameViuda-Martos
person.givenNameJorge Miguel
person.givenNameMaria Manuela
person.givenNameJosé Angel
person.givenNameJuana
person.givenNameManuel
person.identifier426898
person.identifier456608
person.identifier695598
person.identifier.ciencia-id7217-6C7A-C1AA
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-5270-3993
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-1143-5646
person.identifier.orcid0000-0002-4771-8437
person.identifier.orcid0000-0001-9801-3819
person.identifier.ridF-5696-2013
person.identifier.ridB-2991-2008
person.identifier.ridK-6768-2014
person.identifier.ridC-9360-2012
person.identifier.scopus-author-id55889986400
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7004684713
person.identifier.scopus-author-id35236747400
person.identifier.scopus-author-id23468326500
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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