Article ID Journal Published Year Pages File Type
10539593 Food Chemistry 2012 5 Pages PDF
Abstract
► Brazilian culinary uses the specie Lippia grandis Schauer as a kind of spice. ► The chemical composition of the essential oil of L. grandis was determined. ► The carvacrol (37.12%), ρ-cymene (11.64%), and thymol (7.83%) as the main components. ► The agar disk diffusion method of the essential oil was effective against Staphylococcus aureus, Enterococcus faecalis, and Escherichia coli. ► The minimum inhibitory concentration was 0.57 mg/mL for E. faecalis and 1.15 mg/mL for all the other strains.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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