Antioxidant and Antimicrobial Properties of Selected Spice Extracts

Antioxidant and Antimicrobial Properties of Selected Spice Extracts

Tinctures of eleven plants used as spices (basil, celery, dill, horsetail, lovage, marjoram, milfoil, oregano, parsley, rosemary, and thyme) were tested for their antiradical properties by means of the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay over a two year period. Seven of these plants (basil, l...

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Veröffentlicht in:International journal of food properties 2010-05, Vol.13 (3), p.535-545
Hauptverfasser: Szabo, M. R., Radu, D., Gavrilas, S., Chambre, D., Iditoiu, C.
Format: Artikel
Sprache:eng
Schlagworte:
Antimicrobial
Antioxidant activity
Antioxidants
Aroma
Bacteria
Extraction processes
Food industry
Oxidation
Spice tinctures
Spices
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Zusammenfassung:Tinctures of eleven plants used as spices (basil, celery, dill, horsetail, lovage, marjoram, milfoil, oregano, parsley, rosemary, and thyme) were tested for their antiradical properties by means of the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay over a two year period. Seven of these plants (basil, lovage, marjoram, milfoil, oregano, rosemary and thyme) were selected to obtain a mixture, which was tested in situ as antioxidant on vegetable and animal fats by an accelerated oxidation test at 110°C. The herbal extract also showed antimicrobial activity against Staphylococcus aureus (ATCC 25923), Streptococcus pyogenes (ATCC 49399), Escherichia coli (ATCC 25922) and Candida albicans (ATCC 24433).
ISSN:1094-2912
1532-2386
DOI:10.1080/10942910802713149