Composition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3486-3491

  Sacchetti, Gianni ^a   Medici, Alessandro ^a   Maietti, Silvia ^a   Radice, Matteo ^b   Muzzoli, Maria Vittoria ^a   Manfredini, Stefano ^a   Braccioli, Elena ^a   Bruni, Renato ^c  

^a UNIVERSITY OF FERRARA   (Italy)

^b Fundacion Chankuap   (Ecuador)

^c UNIVERSITY OF PARMA   (Italy)

Author keywords

caryophyllene; elemene; Antibacterial activity; Antifungal activity; Antioxidant activity; Essential oil; Eugenol; Ocimum micranthum

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; BETA ELEMENE; CARYOPHYLLENE; ESSENTIAL OIL; EUGENOL; HYDROGEN; LINALOOL; THYME OIL; VEGETABLE OIL;

ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; COMPARATIVE STUDY; CONCENTRATION RESPONSE; ELECTRON TRANSPORT; FOOD SPOILAGE; GAS CHROMATOGRAPHY; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; IN VITRO STUDY; MASS SPECTROMETRY; PHOTOLUMINESCENCE; PHYTOCHEMISTRY; SCAVENGING SYSTEM; THYME;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OCIMUM; OILS, VOLATILE;

BACTERIA (MICROORGANISMS); BASILICUM; LAMIACEAE; NEGIBACTERIA; OCIMUM; OCIMUM BASILICUM; OCIMUM CAMPECHIANUM; POSIBACTERIA; THYMUS VULGARIS;

EID: 2542456938     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035145e     Document Type: Article

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