Antibacterial properties of pequi pulp oil (Caryocar coriaceum - Wittm.)

International Journal of Food Properties

Volumn 14, Issue 2, 2011, Pages 411-416

  Costa, José G M ^a,c   Brito, Samara A ^a   Nascimento, Eidla M M ^a   Botelho, Marco A ^b   Rodrigues, Fabíola F G ^a,c   Coutinho, Henrique D M ^a  

^a REGIONAL UNIVERSITY OF CARIRI   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c Faculdade Leao Sampaio   (Brazil)

Author keywords

Antibacterial activity; Caryocar coriaceum; Oil composition; Oleic acid; Pequi

Indexed keywords

ACID CONTENT; ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL PROPERTIES; CARYOCAR CORIACEUM; CHEMICAL CHARACTERIZATION; CHEMICAL COMPOSITIONS; DIFFUSION METHOD; FRUIT PULPS; LINOLEIC; NATURAL PRODUCTS; NUTRITIONAL VALUE; OIL COMPOSITION; PEQUI; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS PNEUMONIAE; THERAPEUTIC VALUES;

FRUITS; LINOLEIC ACID; OLEIC ACID; UNSATURATED FATTY ACIDS;

PALMITIC ACID;

CARYOCAR; CARYOCAR BRASILIENSE; PSEUDOMONAS AERUGINOSA; SALMONELLA CHOLERAESUIS; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS PNEUMONIAE;

EID: 79952121267     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903207744     Document Type: Article

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