Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation

Journal of the Science of Food and Agriculture

Volumn 94, Issue 6, 2014, Pages 1197-1204

  Cherrat, Lamia ^a   Espina, Laura ^b   Bakkali, Mohammed ^a   García Gonzalo, Diego ^b   Pagán, Rafael ^b   Laglaoui, Amin ^a  

^a ABDELMALEK ESSAADI UNIVERSITY   (Morocco)

^b UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Antimicrobial activity; Antioxidant activity; Chemical composition; Combined treatments; Emerging technologies; Essential oils; Heat preservation

Indexed keywords

LAURUS NOBILIS; MYRTUS COMMUNIS;

2 CARENE; 2-CARENE; ALPHA-PINENE; ANTIINFECTIVE AGENT; ANTIOXIDANT; CINEOLE; CYCLOHEXANOL DERIVATIVE; ESSENTIAL OIL; PINENE; TERPENE;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIUM; CHEMICAL COMPOSITION; CHEMISTRY; COMBINED TREATMENTS; DRUG EFFECT; EMERGING TECHNOLOGIES; ESSENTIAL OILS; FOOD POISONING; FOOD PRESERVATION; HEAT; HEAT PRESERVATION; HUMAN; LAURUS; METHODOLOGY; MICROBIOLOGY; MOROCCO; MYRTLE; PLANT; PRESSURE;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; CHEMICAL COMPOSITION; COMBINED TREATMENTS; EMERGING TECHNOLOGIES; ESSENTIAL OILS; HEAT PRESERVATION;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; CYCLOHEXANOLS; FOOD PRESERVATION; FOODBORNE DISEASES; HOT TEMPERATURE; HUMANS; LAURUS; MONOTERPENES; MOROCCO; MYRTUS; OILS, VOLATILE; PLANT COMPONENTS, AERIAL; PRESSURE;

EID: 84896398398     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6397     Document Type: Article

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