Consulta: creatorFacets:"Weidlich,Luciana"
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Data/hora: 16/06/2024 07:53:27

Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
Provedor de dados: 58
Autores: Radaelli,Marcela; Silva,Bárbara Parraga da; Weidlich,Luciana; Hoehne,Lucélia; Flach,Adriana; Costa,Luiz Antonio Mendonça Alves da; Ethur,Eduardo Miranda.
Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food-borne disease; Antimicrobial activity; Clostridium perfringens; Spices; Essential oils.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200424