کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4559846 1330477 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
چکیده انگلیسی

Argentinean herbs infusions have been studied for their phenolic content, antioxidant and antibacterial activities in order to find out new natural products. Among the 13 infusions assayed Ilex paraguaiensis present the highest amount of total phenolic compounds and flavonoid fraction. The high correlation between antioxidant capacities and total phenolic contents indicate that phenolic compounds are the major contributors of these capacities. I. paraguaiensis infusion is the most effective to reduce the viability of Escherichia coli and Staphylococcus aureus. The antibacterial effect is related with phenolic compounds concentration but also with it profile. These results permit propose these herbs as new sources of safe natural antioxidants and preservatives for food industry.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 21, Issue 5, May 2010, Pages 779–785
نویسندگان
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