Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts

Food Chemistry

Volumn 97, Issue 3, 2006, Pages 505-515

  Wong, Peter Y Y ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Antimicrobial properties; Antioxidant; Cilantro; Leaf; Parsley; Phenolics; Stem

Indexed keywords

FERROUS ION; LINOLEIC ACID; PHENOL;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; BACILLUS SUBTILIS; BACTERIAL GROWTH; BACTERICIDAL ACTIVITY; CELL DAMAGE; CORIANDER; ESCHERICHIA COLI; FOOD FREEZING; FUNCTIONAL ASSESSMENT; GROWTH INHIBITION; PARSLEY; PLANT LEAF;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CORIANDRUM SATIVUM; ESCHERICHIA COLI; PETROSELINUM CRISPUM;

EID: 29344470514     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.031     Document Type: Article

References (54)

1. C.K. Ahn, Y.C. Lee, and C.A. Yeom Antioxidant and mixture effects of curry spices extracts obtained by solvent extraction Korean Journal of Food Science and Technology 32 2000 491 499
2. M.T. Baratta, H.J.D. Dorman, S.G. Deans, C. Figueiredo, J.G. Barroso, and G. Ruberto Flavour and Fragrance Journal 13 1998 235 244
3. L. Campanella, A. Bonanni, G. Favero, and M. Tomassetti Determination of antioxidant properties of aromatic herbs, olives and fresh fruit using an enzymatic sensor Analytical and Bioanalytical Chemistry 375 2003 1011 1016
4. P. Cerrutti, and S.M. Alzamora Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purees International Journal of Food Microbiology 29 1996 379 386
5. O. Ceska, S.K. Chaudhary, P. Warrington, M.J. Ashwood-Smith, G.W. Bushnell, and G.A. Poulton Coriandrin, a novel highly photoactive compound isolated from Coriandrum sativum Phytochemistry 27 1988 2083 2087
6. S.C. Chao, D.G. Young, and C.J. Oberg Screening for inhibitory activity of essential oils on selected bacteria, fungi and viruses Journal of Essential Oil Research 12 2001 639 649
7. P.M. Davidson, and A.L. Branen Antimicrobial activity of non-halogenated phenolic compounds Journal of Food Protection 44 1980 623 632
8. R. Degre, and M. Sylvestre Effect of butylated hydroxyanisole on the cytoplasmic membrane of Staphylococcus aureus Journal of Food Protection 46 1983 206 209
9. P.J. Delaquis, K. Stanich, B Girard, and G. Mazza Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils International Journal of Food Microbiology 74 2002 101 109
10. P.D. Duh, and G.C. Yen Changes in antioxidant activity and compounds of methanolic extracts of peanut hulls irradiated with ultraviolet light Food Chemistry 54 1995 127 131
11. M. Elgayyar, F.A. Draughon, D.A. Golden, and J.R. Mount Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms Journal of Food Protection 64 2001 1019 1024
12. R.S. Farag, Z.Y. Daw, and S.H. Abo-Raya Influence of some spice essential oils on Aspergillus parasiticus growth and production of aflatoxins in a synthetic medium Journal of Food Science 54 1989 74 76
13. S. Fejes, A. Blazovics, E. Lemberkovics, G. Petri, E. Szoke, and A. Kery Free radical scavenging and membrane protective effects of methanol extracted fractions of parsley Acta-Alimentaria 29 2000 81 87
14. G. Garrote, J.M. Cruz, A. Moure, H. Dominguez, and J.C. Parajo Antioxidant activity of byproducts from the hydrolytic processing of selected lignocellulosic materials Trends in Food Science and Technology 15 2004 191 200
15. G. Gazzani Anti and prooxidant activity of some dietary vegetables Rivista di Scienza dell'Alimentazione 23 1994 413 420
16. A.O. Gill, P. Delaquis, P. Russo, and R.A. Holley Evaluation of antilisterial action of cilantro oil on vacuum packed ham International Journal of Food Microbiology 73 2002 83 92
17. I. Gulcin, M. Oktay, E. Kirecci, and O.I. Kufrevioglu Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts Food Chemistry 83 2003 371 382
18. B. Halliwell, J.M.C. Gutteridge, and O.I. Aruoma The deoxyribose method. A simple "test tube" assay for determination of rate constants for reaction of hydroxyl radicals Analytical Biochemistry 160 1987 215 219
19. J. Hempel, H. Pforte, B. Raab, W. Engst, H. Bohm, and G. Jacobasch Flavonols and flavones of parsley cell suspension culture change the antioxidative capacity of plasma in rats Nahrung 43 1999 201 204
20. J.M. Jay Modern food microbiology 5th ed. 1996 Chapman and Hall New York NY
21. J.M. Jay, and G.M. Rivers Antimicrobail activity of some food flavouring compounds Journal of Food Safety 6 1984 129 139
22. I. Jaswir, Y.B. Che Man, and D.D. Kitts Synergistic effect of rosemary, sage and citric acid on retention of fatty acids from refined, bleached and deodorized palm olein during repeated deep-fat frying Journal American Oil Chemists' Society 77 2000 527 533
23. U. Justesen, and P. Knuthsen Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes Food Chemistry 73 2001 245 250
24. C. Kaur, and H.C. Kapoor Anti-oxidant activity and total phenolic content of some Asian vegetables International Journal of Food Science and Technology 37 2002 153 161
25. O.M. Kim, M.K. Kim, S.O. Lee, K.R. Lee, and S.D. Kim Antimicrobial effect of ethanol extracts from spices against Lactobacillus plantarum and Leuconostoc mesenteroides isolated from kimchi Journal of the Korean Society of Food Science and Nutrition 27 1998 455 460
26. Y.D. Kim, S.K. Kang, and O.J. Choi Antimicrobial activity of coriander (Coriandrum sativum L.). extract Journal of the Korean Society of Food Science and Nutrition 30 2001 692 696
27. S. Kizil, and T. Sogut Investigation of antibacterial effects of some spices Crop Research 3 2003 86 90
28. M.M. Manderfield, H.W. Schafer, P.M. Davidson, and E.A. Zottola Isolation and identification of antimicrobial furocoumarins from parsley Journal of Food Protection 60 1997 72 77
29. S. Meir, J. Kanner, B. Akiri, and S. Philosoph-Hades Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves Journal of Agricultural and Food Chemistry 43 1995 1813 1819
30. E.A. Melo, F.J. Mancini, N.B. Guerra, and G.R. Maciel Antioxidant activity of coriander extracts Ciencia e Technologia de Alimentos 23 S 2003 195 199
31. N. Mimica-Dukic, B. Bozin, M. Sokovic, and N. Simin Antimicrobial and antioxidant activities of Melissa officinalis L. (Lamiaceae) essential oil Journal of Agricultural and Food Chemistry 52 2004 2485 2489
32. J. Minija, and J.E. Thoppil Volatile oil constitution and microbicidal activities of essential oils of Coriandrum satvium L Journal of Natural Remedies 1 2001 147 150
33. S. Nakamura, A. Kato, and K. Kobayashi Bifunctional lysozyme- galactomannan conjugate having excellent emulsifying properties and bactericidal effect Journal of Agricultural and Food Chemistry 40 1992 735 739
34. S.E. Nielsen, J.F. Young, B. Daneshvar, S.T. Lauridsen, P. Knuthsen, and B. Sandstrom Effect of parsley (Petroselinum crispum) intake on urinary apigenin excretion, blood antioxidant enzymes and biomarkers for oxidative stress in human subjects British Journal of Nutrition 81 1999 447 455
35. O.A. Ogunrinola, D.Y. Fung, and I.J. Jeon Escherichia coli O157:H7 growth in laboratory media as affected by phenolic antioxidants Journal of Food Science 61 1996 1017 1021 1084
36. M. Raccach The antimicrobial activity of phenolic antioxidants in foods: a review Journal of Food Safety 6 1984 141 170
37. M.F. Ramadan, L.W. Kroh, and J.T. Moersel Radical scavenging activity of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions Journal of Agricultural and Food Chemistry 51 2003 6961 6969
38. C.A. Rice-Evans, N.J. Miller, and G. Paganga Antioxidant properties of phenolic compounds Trends in Plant Science 4 1997 302 309
39. D. Rodriguez de Sotillo, M. Hadley, and C. Wolf-Hall Potato peel extract a nonmutagenic antioxidant with potential antimicorbial activity Journal of Food Science 63 1998 907 910
40. S. Shah, and K.S. Ray Study on antioxidant and antimicrobial properties of black cumin (Nigella sativa Linn) Journal of Food Science and Technology 40 2003 70 73
41. E.E. Stashenko, M.A. Puertas, and J.R. Martinez SPME determination of volatile aldehydes for evaluation of in vitro antioxidant activity Analytical and Bioanalytical Chemistry 373 2002 70 74
42. K. Tarwadi, and V. Agte Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile International Journal of Food Sciences and Nutrition 54 2003 417 425
43. B. Tepe, D. Daferera, M. Sokmen, M. Polissiou, and A. Sokmen In vitro antimicrobial and antioxidant activities of the essential oils and various extracts of Thymus eigii M. Zohary et P. H. Davis Journal of Agricultural and Food Chemistry 52 2004 1132 1137
44. B. Tepe, E. Donmez, M. Unlu, F. Candan, D. Daferera, and G. Vardar-Unlu Antimicrobial and antioxidant activities of the essential oils and methanol extracts of Salvia cryptantha (Montbret et Aucher ex Benth.) and Salvia multicaulis (Vahl) Food Chemistry 84 2004 519 525
45. J. Ulate-Rodriguez, H.W. Schafer, E.A. Zottola, and P.M. Davidson Inhibition of Listeria monocytogenes, Escherichia coli O157:H7 and Micrococcus luteus by linear furanocoumarins in a model food system Journal of Food Protection 60 1997 1050 1054
46. G. Vardar-Unlu, F. Candan, A. Sokmen, D. Daferera, M. Polissiou, and M. Sokmen Antimicrobial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. Et. Mey. Var. pectinatus (Lamiaceae) Journal of Agricultural and Food Chemistry 51 2003 63 67
47. P. Wanda, J. Cupp, W. Snipes, A. Keith, T. Rucinksy, and L. Polish Inactivation of the enveloped bacteriophage 6 by butylated hydroxytoluene and butylated hydroxyanisole Antimicrobial Agents and Chemotherapy 10 1976 96 101
48. P.Y.Y. Wong, and D.D. Kitts An iron binding assay to measure activity of know food sequestering agents: studies with buttermilk Food Chemistry 72 2001 245 254
49. P.Y.Y. Wong, and D.D. Kitts Chemistry of buttermilk solid antioxidant activity Journal of Dairy Science 86 2003 1541 1547
50. G.C. Yen, and H.Y. Chen Antioxidant activity of various tea extracts in relation to their antimutagencity Journal of Agricultural and Food Chemistry 43 1995 27 32
51. A. Yildirim, A. Mavi, and A.A. Kara Determination of antioxidant and antimicrobial activities of Rumex crispus L. extract Journal of Agricultural and Food Chemistry 49 2001 4083 4089
52. A. Yildirim, A. Mavi, and A.A. Kara Antioxidant, antimicrobial activities of Polygonum cognatum Meissn extract Journal of the Science of Food and Agriculture 83 2003 64 69
53. A. Yildirim, A. Mavi, M. Oktay, A.A. Kara, O.F. Algur, and V. Bilaloglu Comparison of antioxidant and antimicrobial activities of Tilia (Tilia argentea desf ex dc), sage (Salvia triloba L.) and black tea (Camellia sinensis) extracts Journal of Agricultural and Food Chemistry 48 2000 5030 5034
54. M.C. Yin, P.C. Hsu, and H.H. Chang In vitro antioxidant and antibacterial activities of shallot and scallion Journal of Food Science 68 2003 281 284