Consulta: subjectFacets:"Flavor and fragrance"
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Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation
Provedor de dados: Brazilian Journal of Microbiology
Autores: Rezvanpanah,Shila; Rezaei,Karamatollah; Golmakani,Mohammad-Taghi; Razavi,Seyyed Hadi.
Antibacterial properties and chemical characterization of the essential oils from summer savory (Satureja hortensis) extracted by microwave-assisted hydrodistillation (MAHD) were compared with those of the essential oils extracted using the traditional hydrodistillation (HD) method. While MAHD at 660 W required half as much time as HD needed, similar antibacterial efficacies were found from the essential oils obtained by the two extraction methods on two food pathogens (Staphylococcus aureus, a gram positive bacterium, and Escherchia coli, a gram negative bacterium). Also, as it was the case with the essential oils extracted by HD, that of MAHD indicated greater influence on S. aureus than on E. coli. The compositions of the extracted essential oils were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carvacrol; Flavor and fragrance; Medicinal plant/herb; Pathogens; Scanning electron microscopy (SEM); Summer savory.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400031