Antimicrobial and antioxidant properties of some commercial essential oils

Baratta, M. Tiziana; Dorman, H. J. Damien; Deans, Stanley G.; Figueiredo, A. C. S.; Barroso, José G.; Ruberto, Giuseppe

doi:10.1002/(sici)1099-1026(1998070)13:4<235::aid-ffj733>3.3.co;2-k

Cited by 146 publications

(180 citation statements)

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“…They can also prevent the contact of human cells or food surfaces with the hydrophilic cells of growing microorganisms (SVoBoDA;DeANS, 1995;BArATTA et al, 1998a;BArATTA et al, 1998b;CoX et al, 2000;KALeMBA;KUNICKA, 2003;BAGAMBoULA et al, 2004).…”

Section: Shigella Exneri × S Lavandulifoliamentioning

confidence: 99%

Chemical characterization and antimicrobial activity of essential oils of salvia L. species

Pierozan¹,

Pauletti²,

Rota³

et al. 2009

Ciênc. Tecnol. Aliment.

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Section: Shigella Exneri × S Lavandulifoliamentioning

confidence: 99%

Chemical characterization and antimicrobial activity of essential oils of salvia L. species

Pierozan¹,

Pauletti²,

Rota³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…The major compounds in the essential oil of C. zeylanicum are cinnamaldehyde, benzaldehyde, limonene, linalool and eugenol (Baratta et al, 1998). It possesses intense antimicrobial (Unlu et al, 2010) and antioxidant (Prasad et al, 2009) properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Simitzis

Bronis

Mountzouris

et al. 2014

Animal

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A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P > 0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation ( P > 0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ ( P > 0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

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“…There has been growing interest in the use of naturally occurring substances as antioxidants and antimicrobials in recent years (Pillai and Ramaswamy 2011). R. officinalis L. has been shown to exhibit antimicrobial and antioxidant activities (Baratta et al 1998;Pintore et al 2002;Angioni et al 2004;Saccheti et al 2005;Okoh et al 2010;Karpiǹska-Tymoszezyk 2011).…”

Section: Introductionmentioning

confidence: 99%

Microwave-assisted hydrodistillation of essential oil from rosemary

Karakaya

Karagözlü

et al. 2012

J Food Sci Technol

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Effects of microwave assisted hydrodistillation (MAHD) and conventional hydrodistillation (HD) methods on yield, composition, specific gravity, refractive index, and antioxidant and antimicrobial activities of essential oil of Rosmarinus officinalis L were studied. The main aroma compounds of rosemary essential oil were found as 1,8-cineole and camphor. Trolox equivalent antioxidant capacity (TEAC) values for essential oils extracted by MAHD and HD were 1.52 mM/ml oil and 1.95 mM/ml oil, respectively. DPPH radical scavenging activity of the oils obtained by MAHD and HD were found as 60.55% and 51.04% respectively. Inhibitory effects of essential oils obtained by two methods on linoleic acid peroxidation were almost the same. Essential oils obtained by two methods inhibited growth of Esherichia coli O157:H7, Salmonella typhimurium NRRLE 4463 and Listeria monocytogenes Scott A with the same degree. However, inhibitory activity of essential oil obtained by MAHD on Staphylococcus aureus 6538P was stronger than that of obtained by HD (p<0.05).

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Antimicrobial and antioxidant properties of some commercial essential oils

Cited by 146 publications

References 0 publications

Chemical characterization and antimicrobial activity of essential oils of salvia L. species

Chemical characterization and antimicrobial activity of essential oils of salvia L. species

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Microwave-assisted hydrodistillation of essential oil from rosemary

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