Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: Correlation with antimicrobial activity

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 14, 2006, Pages 4954-4961

  Medina, Eduardo ^a   De Castro, Antonio ^a   Romero, Concepcion ^a   Brenes, Manuel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antimicrobial activity; Olive oil; Phenolic compounds

Indexed keywords

ANTIINFECTIVE AGENT; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; BIFIDOBACTERIUM; CHEMISTRY; CLOSTRIDIUM PERFRINGENS; DRUG EFFECT; ESCHERICHIA COLI; ISOLATION AND PURIFICATION; LACTOBACILLUS ACIDOPHILUS; LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA;

ANTI-INFECTIVE AGENTS; BIFIDOBACTERIUM; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; LACTOBACILLUS ACIDOPHILUS; LISTERIA MONOCYTOGENES; PHENOLS; PLANT OILS; SALMONELLA ENTERICA;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BIFIDUM; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; LACTOBACILLUS ACIDOPHILUS; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; SALMONELLA ENTERICA; SHIGELLA SONNEI; STAPHYLOCOCCUS AUREUS; YERSINIA; YERSINIA SP.;

EID: 33746479719     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0602267     Document Type: Article

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