Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions

Food Control

Volumn 21, Issue 5, 2010, Pages 779-785

  Rodriguez Vaquero M J ^a,b   Tomassini Serravalle, L R ^b   Manca de Nadra, M C ^a,b   Strasser de Saad, A M ^a  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Antimicrobial and antioxidant properties; Herbs infusions; Phenolic compounds

Indexed keywords

ESCHERICHIA COLI; ILEX; STAPHYLOCOCCUS AUREUS;

EID: 73549116512     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.10.017     Document Type: Article

References (27)

1. Benzie I.F., and Strain J.J. The ferric reducing ability of plasma (FRAP) as measurement of ''antioxidant power'': The Frap assay. Analytical Biochemistry 239 (1996) 70-76
2. Cao Y.H., and Cao R.H. Angiogenesis inhibited by drinking tea. Nature 6726 (1999) 381-398
3. Clinical and Laboratory Standards Institute (CLSI). Performance standards for antimicrobial susceptibility testing: Seventeenth informational supplement (2007), CLSI, M100-S17, Wayne, PA
4. Dorman H.J.D., and Deans S.G. Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. Journal of Applied Microbiology 88 (2000) 308-316
5. Geleijnse J.M., Launer L.J., Hofman A., Pols H.A.P., and Witteman J.C.M. Tea flavonoids may protect against atherosclerosis - The Rotterdam study. Archives of Internal Medicine 159 (1999) 2170-2174
6. Heim K.E., Tagliaferro A.R., and Bobilya D.J. Flavonoids antioxidants: Chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry 13 (2002) 572-584
7. Hertog M.G.L., Kromhout D., and Aravanis D. Flavonoid intake and long-term risk of coronary heart disease and cancer in seven countries study. Archives of Internal Medicine 155 (1995) 381-386
8. Javanmardi J., Stushnoff C., Locke E., and Vivanco J.M. Antioxidant activity and total phenolics content of Iranian Ocimum accessions. Food Chemistry 83 (2003) 547-550
9. Kahkonen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S., et al. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 47 (1999) 3954-3962
10. Langley-Evans S.C. Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay. International Journal of Food Science and Nutrition 51 (2000) 181-188
11. Lee K.W., Kim Y.J., Lee H.J., and Lee C.Y. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of Agricultural and Food Chemistry 51 (2003) 7292-7295
12. Li H.B., Wong C.C., Cheng K.W., and Chen F. Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants. LWT 41 (2008) 385-390
13. Lie C., and Xie B. Evaluation of the antioxidant pro-oxidant effects of tea catechin oxypolymers. Journal of Agricultural and Food Chemistry 48 (2000) 6362-6366
14. Madsen H.L., and Bertelsen G. Spices as antioxidants. Trends in Food Science and Technology 6 (1995) 271-277
15. Rodríguez Vaquero M.J., and Manca de Nadra M.C. Growth parameter and viability modifications of Escherichia coli by phenolic compounds and argentine wine extracts. Applied Biochemistry and Biotechnology 151 (2008) 342-352
16. Rodríguez Vaquero M.J., Alberto M.R., and Manca de Nadra M.C. Antibacterial effect of phenolic compounds from different wines. Food Control 18 (2007) 93-101
17. Rodríguez Vaquero M.J., Alberto M.R., and Manca de Nadra M.C. Influence of phenolic compounds from wines on the growth of Listeria monocytogenes. Food Control 18 (2007) 587-593
18. Sagdic O. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. Food Science and Technology - LWT 36 (2003) 467-473
19. Sagdic O., Kuscu A., Ozcan M., and Ozcelik S. Effect of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157: H7. Food Microbiology 19 (2002) 473-480
20. Sharma H.M., Hanna A., Kauffman E.M., and Newman H.A.I. Inhibition of human low-density lipoprotein oxidation in vitro by Maharishi ayurveda herbal mixtures. Pharmacology Biochemistry and Behavior 43 (1992) 1175-1187
21. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 (1965) 144-158
22. Von Gadow A., Joubert E., and Hansmann C.F. Comparison of antioxidant activity of aspalathin with that of other plant phenols of Rooibosed tea (Aspalathon linearis), a-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry 45 (1997) 632-638
23. Yen G.C., and Duh P.D. Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species. Food Chemistry 42 (1994) 629-632
24. Yen G.C., Duh P.D., and Tsai H.L. Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chemistry 79 (2002) 307-313
25. Yoo K.M., Lee C.H., Lee H., Moon B.K., and Lee C.Y. Relative antioxidant and cytoprotective activities of common herbs. Food Chemistry 106 (2008) 929-936
26. Yoo K.M., Lee K.W., Park J.B., Lee H.J., and Hwang I.K. Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars. Journal of Agricultural and Food Chemistry 52 (2004) 5907-5913
27. Zoecklein B.W., Fugelsang K.C., Gump B.H., and Nury F.S. Phenolic compounds and wine color. In: Zoecklein B. (Ed). Production wine analysis (1990), Van Nostrand Reinhold, New York 129-168