Antibacterial Activity of Essential Oils of Edible Spices, Ocimum canum and Xylopia aethiopica

Journal of Food Science

Volumn 79, Issue 5, 2014, Pages

  Vyry Wouatsa, N A ^a,b   Misra, Laxminarain ^a   Venkatesh Kumar, R ^b  

^a CSIR CENTRAL INSTITUTE OF MEDICINAL AND AROMATIC PLANTS   (India)

^b BABASAHEB BHIMRAO AMBEDKAR UNIVERSITY   (India)

Author keywords

Antibacterial; Chemical composition; Essential oil; Ocimum canum Sims; Xylopia aethiopica (Dun.) A. Rich

Indexed keywords

BACTERIA (MICROORGANISMS); MENTHA; OCIMUM; OCIMUM CANUM; XYLOPIA; XYLOPIA AETHIOPICA;

ALPHA-TERPINEOL; ANISOLE DERIVATIVE; ANTIINFECTIVE AGENT; CHAVIBETOL; CYCLOHEXENE DERIVATIVE; ESSENTIAL OIL; ESTRAGOLE; EUGENOL; LINALOOL; MYRTENOL; PLANT EXTRACT; TERPENE;

ANALOGS AND DERIVATIVES; ANALYSIS; BASIL; CHEMISTRY; FOOD CONTROL; HUMAN; MASS FRAGMENTOGRAPHY; OCIMUM; SPICE; XYLOPIA;

ANISOLES; ANTI-BACTERIAL AGENTS; CYCLOHEXENES; EUGENOL; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MONOTERPENES; OCIMUM; OCIMUM BASILICUM; OILS, VOLATILE; PLANT EXTRACTS; SPICES; XYLOPIA;

EID: 84899958485     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12457     Document Type: Article

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