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|Title:||Essential oil composition and antioxidant capacity of carum copticum and its antibacterial effect on staphylococcus aureus, enterococcus faecalis and escherichia coli O157:H7|
Khaneghah, Amin Mousavi
Sant’ana, Anderson de Souza
|Abstract:||Antibacterial activity, also antioxidant capacity of Carum copticum was evaluated; in addition, a mechanism for its antibacterial action against both Gram positive and Gram negative bacteria were introduced. Presence of antimicrobial constituents (thymol, p‐cymene, γ‐terpinene) were confirmed by gas chromatography/mass spectrometry. Micro‐well dilution and disk diffusion assays were applied to assess the antibacterial activity of C. copticum against Staphylococcus aureus, Enterococcus faecalis and Escherichia coli O157:H7. The mechanism of the antibacterial activity was also evaluated by scanning electron microscopy. Total phenolic concentration of EO was 831.16 ± 3.75 mg of gallic acid equivalents per gram of oil. The minimum inhibitory concentrations of EO against S. aureus, E. faecalis and E. coli O157:H7 were 0.044%, 0.07% and 0.05%, (vol/vol) respectively. Moreover addition of C. copticum EO to minced beef at concentrations of 0.75 and 1% significantly enhanced fresh meat odor and color|
|Subject:||Essências e óleos essenciais|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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