Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10539593 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Brazilian culinary uses the specie Lippia grandis Schauer as a kind of spice. ⺠The chemical composition of the essential oil of L. grandis was determined. ⺠The carvacrol (37.12%), Ï-cymene (11.64%), and thymol (7.83%) as the main components. ⺠The agar disk diffusion method of the essential oil was effective against Staphylococcus aureus, Enterococcus faecalis, and Escherichia coli. ⺠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
Authors
Sandra Layse Ferreira Sarrazin, Ricardo Bezerra Oliveira, Lauro Euclides Soares Barata, Rosa Helena Veras Mourão,