Composition and antibacterial activities of essential oils of seven Ocimum taxa

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 196-201

  Carović Stanko, Klaudija ^a   Orlić, Sandi ^a   Politeo, Olivera ^b   Strikić, Frane ^c   Kolak, Ivan ^a   Milos, Mladen ^b   Satovic, Zlatko ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF SPLIT   (Croatia)

^c INSTITUTE FOR ADRIATIC CROPS AND KARST RECLAMATION   (Croatia)

Author keywords

Antibacterial activity; Basil; Chemical composition; Disc agar diffusion method; GC MS; Pathogenic bacteria; Volatiles compounds

Indexed keywords

BETA CITRAL; BETA ELEMENE; CAMPHOR; CARYOPHYLLENE; CINEOLE; CITRAL; ESSENTIAL OIL; ESTRAGOLE; LINALOOL; NEROL; PLANT EXTRACT; TERPENOID; UNCLASSIFIED DRUG; VOLATILE AGENT;

ANTIBACTERIAL ACTIVITY; ARTICLE; BASIL; CHEMICAL ANALYSIS; GAS CHROMATOGRAPHY; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; MASS SPECTROMETRY; MEDICINAL PLANT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS;

ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI O157:H-; LISTERIA IVANOVII; LISTERIA MONOCYTOGENES; OCIMUM; OCIMUM AMERICANUM; OCIMUM BASILICUM; OCIMUM CAMPECHIANUM; OCIMUM KILIMANDSCHARICUM; OCIMUM X CITRIODORUM; PROTEUS VULGARIS; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS;

EID: 70349832761     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.010     Document Type: Article

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