Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346403
Type: Artigo
Title: Essential oil composition and antioxidant capacity of carum copticum and its antibacterial effect on staphylococcus aureus, enterococcus faecalis and escherichia coli O157:H7
Author: Mahmoudzadeh, Maryam
Hosseini, Hedayat
Shahraz, Farzaneh
Akhondzadeh-Basti, Afshin
Khaneghah, Amin Mousavi
Azizkhani, Maryam
Sant’ana, Anderson de Souza
Haghshenas, Mehrdad
Mahmoudzadeh, Leila
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
Country: Estados Unidos
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1111/jfpp.12938
Address: https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.12938
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000405783400048.pdf319.9 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.