Trachyspermum ammi (L.) fruit essential oil influencing on membrane permeability and surface characteristics in inhibiting food-borne pathogens

This study was aimed to evaluate the anti-bacterial potential of the essential oil and extracts of Trachyspermum ammi fruits against food borne and spoilage bacteria. The chemical compositions of the oil were analyzed by GC–MS. Thirty compounds representing 91.39% of the total oil were identified. T...

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Veröffentlicht in:	Food control 2011-05, Vol.22 (5), p.725-731
Hauptverfasser:	Paul, Souren, Dubey, R.C., Maheswari, D.K., Kang, Sun Chul
Format:	Artikel
Sprache:	eng
Schlagworte:	Ammi Antibacterial activity ATP Essential oil Extracellular ATP Food-borne pathogens Trachyspermum ammi
Online-Zugang:	Volltext
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