Journal
FOOD CONTROL
Volume 31, Issue 1, Pages 189-195Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2012.09.022
Keywords
Rosemary oils; Antioxidant; Antibacterial; 1,8-Cineole; alpha-Pinene; SYTOX Green assay
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Funding
- ANPCyT [PICT 2005-35401, PICT 2008-1969]
- University of Buenos Aires [20020090200401]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET Argentina)
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Rosemary plants growing in Argentina were studied to evaluate any relationship between the chemical composition of their essential oils and the free radical scavenging capacity. The antibacterial activity against human pathogenic and food decay bacteria was also assessed. The chemotype of rosemary essential oil rich in myrcene had greater free radical scavenging capacity, probably due to the high content of myrcene, which demonstrated the highest activity in the DPPH assay. The results obtained suggested a relationship between the antibacterial activity of rosemary essential oil, against Gram-positive and Gram-negative bacteria and the content of alpha-pinene. In this work, for the first time, changes in the membrane permeability of Escherichia coli and Enterococcus faecalis after treatment with alpha-pinene or 1,8-cineole were assessed by the SYTOX Green assay. 1,8-cineole, the other main compound present in both essential oils, was found to disrupt the cell membrane of E. coli at 1/2 x MIC (4 mu L/mL). (C) 2012 Elsevier Ltd. All rights reserved.
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