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Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens BJM
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
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Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil Ciênc. Tecnol. Aliment.
Pontis,Jonierison Alves; Costa,Luiz Antonio Mendonça Alves da; Silva,Silvio José Reis da; Flach,Adriana.
The total phenolic and flavonoid content, color, and antioxidant activity were evaluated from ten honey samples from Apis mellifera L. collected from Roraima State, Brazil. The total phenolic content was determined using the Folin-Ciocalteu reagent and ranged from 250 to 548 mg gallic acid kg-1 of honey. The total flavonoid content was obtained using two methods: total flavones/flavonols were determined with aluminum chloride, and flavonones/dihydroflavonols were determined with 2,4-dinitrophenylhydrazine. The results ranged from 9 to 48.6 mg of quercetine kg-1 of honey and 1805 to 2606 mg of pinocembrin kg-1 of honey, respectively. Antioxidant activity was measured with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavengers, and the results of the IC50...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Folin-Ciocalteu 2; 4-dinitrophenylhydrazine 2; 2-diphenyl-1-picrylhydrazyl.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100010
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