Chemical fingerprinting and bioactivity of Amazonian Ecuador Croton lechleri Müll. Arg. (Euphorbiaceae) stem bark essential oil: A new functional food ingredient?

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 837-848

  Rossi, Damiano ^a   Guerrini, Alessandra ^a   Maietti, Silvia ^a   Bruni, Renato ^b   Paganetto, Guglielmo ^a   Poli, Ferruccio ^c   Scalvenzi, Laura ^a   Radice, Matteo ^a   Saro, Katia ^a   Sacchetti, Gianni ^a  

^a UNIVERSITY OF FERRARA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

(HP)TLC bioautography; Anti mutagenic activity; Antimicrobial activity; Antioxidant activity; Croton lechleri; Cytotoxicity; Essential oil; GC; GC MS; Mutagenic activity; NMR

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; BIOAUTOGRAPHY; CROTON LECHLERI; GC; GC-MS; MUTAGENIC ACTIVITY; NMR;

ASSAYS; BACTERIA; CHROMATOGRAPHIC ANALYSIS; DISTILLATION; ESCHERICHIA COLI; FOOD ADDITIVES; GAS CHROMATOGRAPHY; GAS PLANTS; MASS SPECTROMETRY; MUTAGENESIS; MUTAGENS; OLEFINS; PLANTS (BOTANY); THIN LAYER CHROMATOGRAPHY; YEAST;

ESSENTIAL OILS;

1,10 DIEPICUBENOL; 2 AMINOANTHRACENE; 2 NITROFLUORENE; ALPHA CALACORENE; BETA CALACORENE; BORNEOL; BUTYLATED HYDROXYANISOLE; EPICEDROL; ESSENTIAL OIL; LIMONENE; PARA CYMENE; PINENE; SESQUICINEOLE; SESQUITERPENE; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BARK; CROTON; CROTON LECHLERI; DRUG ACTIVITY; DRUG STRUCTURE; ESCHERICHIA COLI; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; IC 50; MASS FRAGMENTOGRAPHY; MINIMUM INHIBITORY CONCENTRATION; MUTAGENICITY; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; PSEUDOMONAS AERUGINOSA; SACCHAROMYCES CEREVISIAE; SALMONELLA TYPHIMURIUM; THYME;

CROTON LECHLERI; ESCHERICHIA COLI; EUPHORBIACEAE; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS AERUGINOSA; SACCHAROMYCES CEREVISIAE; SALMONELLA TYPHIMURIUM; THYMUS VULGARIS;

EID: 78751579131     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.042     Document Type: Article

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