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	Provedor de dados Ciência e Agrotecnologia (1) Ciência Rural (1) Autor Silveira,Sheila Mello da (2) Carvalho,Vânia Silva (1) Cunha Júnior,Anildo (1) Fronza,Nei (1) Fujinawa,Miriam Fumiko (1) Scheuermann,Gerson Neudí (1) Secchi,Fábio Luiz (1) Vargas Júnior,Alvaro (1) Veloso,Roseli Jacobi (1) Vieira,Cleide Rosana Werneck (1) Mais... Palavra-chave Antibacterial activity (1) Chemical composition (1) Consumer (1) Essential oils (1) Food pathogens (1) Minimally processed (1) Phytotherapic agents (1) Plant extracts (1) Vegetables (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens Ciência Rural Silveira,Sheila Mello da; Cunha Júnior,Anildo; Scheuermann,Gerson Neudí; Secchi,Fábio Luiz; Vieira,Cleide Rosana Werneck. The chemical composition of 10 selected plant essential oils obtained by steam distillation was determined by GC and GC/MS. The antimicrobial activity of the essential oils was screened against 12 important food-related bacterial strains by agar disc-diffusion assay. MIC and MBC were determined for the essential oils that presented the highest activity in the agar disc-diffusion test. The most active essential oils against the tested bacteria were, in descending order, lemongrass (Cymbopogon flexuosus), basil (Ocimum basilicum), oregano (Origanum vulgare), cinnamon leaf (Cinnamomum zeylanicum), and laurel (Laurus nobilis). Except for S. Typhimurium, the tested bateria were inhibited at MIC values lower or equal to 0.62mg mL-1 by lemongrass (Cymbopogon... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oils; Chemical composition; Phytotherapic agents; Antibacterial activity; Food pathogens. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000700026 Potential of thyme essential oil on arugula sanitization Ciência e Agrotecnologia Veloso,Roseli Jacobi; Fronza,Nei; Vargas Júnior,Alvaro; Carvalho,Vânia Silva; Fujinawa,Miriam Fumiko; Silveira,Sheila Mello da. ABSTRACT Essential oils from plants are an important alternative source of antimicrobial compounds against important pathogens for food safety. This study aimed to evaluate the in vitro antimicrobial activity of thyme essential oil (Thymus vulgaris) and to apply it in the sanitization of minimally processed arugula (Eruca sativa), aiming to increase the safety and shelf life of arugula. The in vitro antibacterial activity of the essential oil was evaluated by disc diffusion assays and determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against different foodborne pathogens. Thereafter, a “challenge test” was carried out to evaluate the antibacterial activity of the thyme essential oil (0.2%) on the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Plant extracts; Vegetables; Minimally processed; Consumer. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100240 Registros recuperados: 2 Primeira ... 1 ... Última

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