Myrtus communis L. Infusions: The Effect of Infusion Time on Phytochemical Composition, Antioxidant, and Antimicrobial Activities

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Messaoud, Chokri ^a   Laabidi, Abdelmonoem ^a   Boussaid, Mohamed ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

Author keywords

Antimicrobial; Antioxidant; Infusion; Myrtus communis; Phenolic compounds; Volatiles

Indexed keywords

ALPHA-TERPINEOL; ANTIINFECTIVE AGENT; ANTIOXIDANT; BETA CAROTENE; CINEOLE; CYCLOHEXANOL DERIVATIVE; CYCLOHEXENE DERIVATIVE; DRUG DERIVATIVE; EUGENOL; LINALOOL; METHYLEUGENOL; PHENOL DERIVATIVE; PLANT EXTRACT; TERPENE; TERPINEOL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIAL SENSITIVITY TEST; MYRTLE; PLANT LEAF; STATISTICAL MODEL; TIME; TUNISIA;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; BETA CAROTENE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYCLOHEXANOLS; CYCLOHEXENES; EUGENOL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LINEAR MODELS; MICROBIAL SENSITIVITY TESTS; MONOTERPENES; MYRTUS; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; TIME FACTORS; TUNISIA; VOLATILE ORGANIC COMPOUNDS;

BACTERIA (MICROORGANISMS); MYRTUS COMMUNIS;

EID: 84866046989     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02849.x     Document Type: Article

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