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Auteur Amalia Piscopo |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la rechercheAntimicrobial effect of some essential oils / Flora V. Romeo in The journal of essential oil research, Vol. 20 n°4 (Juillet/Août 2008)
Titre : Antimicrobial effect of some essential oils Type de document : texte imprimé Auteurs : Flora V. Romeo, Auteur ; Serena De Luca, Auteur ; Amalia Piscopo, Auteur Année de publication : 2008 Article en page(s) : pp. 373-379 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Lavandula angustifolia Rosmarinus officinalis Melissa Lamiaceae Aloysia citriodora Verbenaceae Juniperus communis Cupressus sempervirens Cupressaceae Essential oil composition Linalool Linalyl acetate Citronellal Geranial α -pinene Neral 1,8-cineole Camphor δ -3-carene Antimicrobial activity Résumé : Commercially available oils of lavender (Lavandula angustifolia Mill.), lemon-balm (Melissa officinalis L.), juniper berry (Juniperus communis L.), lemon verbena (Lippia citriodora Kunth), rosemary (Rosmarinus officinalis L.) and cypress (Cupressus sempervirens L.) were evaluated for their antimicrobial activity. Analyses of the oils by GC-FID and GC/MS revealed that the major constituents of these oils were linalool (23.1%) and linalyl acetate (23.1%) in lavender, citronellal (23.8%) and geranial (11.6%) in lemon-balm, α-pinene (29.2%) in juniper berry, neral (36.2%) and geranial (41.9%) in lemon verbena, 1,8-cineole (24.4%) and camphor (17.1%) in rosemary, α-pinene (31.1%) and δ-3-carene (18.6%) in cypress oil.
The antimicrobial activity of the essential oils was evaluated on survival and growth of some microorganisms potentially dangerous to the safety of foods (Escherichia coli, Staphylococcus aureus, Listeria innocua). The antimicrobial tests were carried out both in solid and in liquid media. E. coli was the most sensitive organism among the tested ones to the inhibition effect of the oils.ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9700034
in The journal of essential oil research > Vol. 20 n°4 (Juillet/Août 2008) . - pp. 373-379[article] Antimicrobial effect of some essential oils [texte imprimé] / Flora V. Romeo, Auteur ; Serena De Luca, Auteur ; Amalia Piscopo, Auteur . - 2008 . - pp. 373-379.
Génie Chimique
Langues : Anglais (eng)
in The journal of essential oil research > Vol. 20 n°4 (Juillet/Août 2008) . - pp. 373-379
Mots-clés : Lavandula angustifolia Rosmarinus officinalis Melissa Lamiaceae Aloysia citriodora Verbenaceae Juniperus communis Cupressus sempervirens Cupressaceae Essential oil composition Linalool Linalyl acetate Citronellal Geranial α -pinene Neral 1,8-cineole Camphor δ -3-carene Antimicrobial activity Résumé : Commercially available oils of lavender (Lavandula angustifolia Mill.), lemon-balm (Melissa officinalis L.), juniper berry (Juniperus communis L.), lemon verbena (Lippia citriodora Kunth), rosemary (Rosmarinus officinalis L.) and cypress (Cupressus sempervirens L.) were evaluated for their antimicrobial activity. Analyses of the oils by GC-FID and GC/MS revealed that the major constituents of these oils were linalool (23.1%) and linalyl acetate (23.1%) in lavender, citronellal (23.8%) and geranial (11.6%) in lemon-balm, α-pinene (29.2%) in juniper berry, neral (36.2%) and geranial (41.9%) in lemon verbena, 1,8-cineole (24.4%) and camphor (17.1%) in rosemary, α-pinene (31.1%) and δ-3-carene (18.6%) in cypress oil.
The antimicrobial activity of the essential oils was evaluated on survival and growth of some microorganisms potentially dangerous to the safety of foods (Escherichia coli, Staphylococcus aureus, Listeria innocua). The antimicrobial tests were carried out both in solid and in liquid media. E. coli was the most sensitive organism among the tested ones to the inhibition effect of the oils.ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9700034 Exemplaires
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Titre : Effect of some essential oils as natural food preservatives on commercial grated carrots Type de document : texte imprimé Auteurs : Flora V. Romeo, Auteur ; Serena De Luca, Auteur ; Amalia Piscopo, Auteur Année de publication : 2010 Article en page(s) : pp. 283 - 287 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Carrots Melissa officinalis Lamiaceae Lippia citriodora Verbenaceae Cupressus sempervirens Cupressaceae Essential oil composition a-pinene Citronellal Geranial Neral Preservatives Index. décimale : 646 Résumé : In the present work, the effects of lemon verbena (Lippia citriodora), cypress (Cupressus sempervirens) and lemon-balm (Melissa officinalis) essential oils against the growth of three microorganisms (potentially dangerous to the safety of foods) were evaluated.
The three oils were chosen and tested on grated carrots inoculated with bacteria and stored at 8°C until 8 days to simulate the market sale.
The most resistant of the three strains against all the tested oils was Escherichia coli, while Listeria strain was the most easily influenced.
An important interaction was revealed with the packaging type: oxygen diffusion greatly influenced the bacteria survival at the end of the experiment.DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.jeoronline.com/archive/detail/51
in The journal of essential oil research > Vol. 22 N° 3 (Mai/Juin 2010) . - pp. 283 - 287[article] Effect of some essential oils as natural food preservatives on commercial grated carrots [texte imprimé] / Flora V. Romeo, Auteur ; Serena De Luca, Auteur ; Amalia Piscopo, Auteur . - 2010 . - pp. 283 - 287.
Génie Chimique
Langues : Anglais (eng)
in The journal of essential oil research > Vol. 22 N° 3 (Mai/Juin 2010) . - pp. 283 - 287
Mots-clés : Carrots Melissa officinalis Lamiaceae Lippia citriodora Verbenaceae Cupressus sempervirens Cupressaceae Essential oil composition a-pinene Citronellal Geranial Neral Preservatives Index. décimale : 646 Résumé : In the present work, the effects of lemon verbena (Lippia citriodora), cypress (Cupressus sempervirens) and lemon-balm (Melissa officinalis) essential oils against the growth of three microorganisms (potentially dangerous to the safety of foods) were evaluated.
The three oils were chosen and tested on grated carrots inoculated with bacteria and stored at 8°C until 8 days to simulate the market sale.
The most resistant of the three strains against all the tested oils was Escherichia coli, while Listeria strain was the most easily influenced.
An important interaction was revealed with the packaging type: oxygen diffusion greatly influenced the bacteria survival at the end of the experiment.DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.jeoronline.com/archive/detail/51 Exemplaires
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