Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link
- Author
- BOUNATIROU, S1 ; SMITI, S1 ; MIGUEL, M. G2 ; FALEIRO, L2 ; REJEB, M. N3 ; NEFFATI, M4 ; COSTA, M. M5 ; FIGUEIREDO, A. C5 ; BARROSO, J. G5 ; PEDRO, L. G5
[1] Faculté des Sciences de Tunis, Université Tunis el Manar, Campus Universitaire, 2092 Tunis, Tunisia
[2] Faculdade de Engenharia de Recursos Naturais, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
[3] Institut National de Recherche en Génie Rural, Eaux et Forêts, 2080 Tunis, Tunisia
[4] Institut des Régions Arides, 4119 Mednine, Tunisia
[5] Universidade de Lisboa, Faculdade de Ciências de Lisboa, DBV, Centra de Biotecnologia Végétal, C2, Campo Grande, 1749-016 Lisbon, Portugal - Source
Food chemistry. 2007, Vol 105, Num 1, pp 146-155, 10 p ; ref : 1 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antibacterial activity Antioxidant activity Bacillus cereus DPPH Essential oils Lamiaceae Listeria innocua Metal chelating measurement Reductive potential Salmonella sp Staphylococus aureus TBARS Thymus capitatus
- Keyword (fr)
- Antibactérien Antioxydant Bacillus cereus Composition chimique Huile essentielle Labiatae Listeria innocua Mesure Métal Salmonella Angiospermae Bacillaceae Bacillales Bactérie Dicotyledones Enterobacteriaceae Spermatophyta
- Keyword (en)
- Antibacterial agent Antioxidant Bacillus cereus Chemical composition Essential oil Labiatae Listeria innocua Measurement Metal Salmonella Angiospermae Bacillaceae Bacillales Bacteria Dicotyledones Enterobacteriaceae Spermatophyta
- Keyword (es)
- Antibacteriano Antioxidante Bacillus cereus Composición química Aceite esencial Labiatae Listeria innocua Medida Metal Salmonella Angiospermae Bacillaceae Bacillales Bacteria Dicotyledones Enterobacteriaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18956313
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2007.03.059 
https://dx.doi.org/10.1016/j.foodchem.2007.03.059
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