Cold-pressed oregano (Origanum vulgare) oil: a rich source of bioactive lipids with novel antioxidant and antimicrobial properties

European Food Research and Technology

Volumn 242, Issue 7, 2016, Pages 1013-1023

  Assiri, Adel M A ^a   Elbanna, Khaled ^a,b   Al Thubiani, Abdulla ^a   Ramadan, Mohamed Fawzy ^a,c  

^a UMM AL QURA UNIVERSITY   (Saudi Arabia)

^b Fayoum University   (Egypt)

^c Zagazig University   (Egypt)

Author keywords

Antiradical; Dermatophyte fungi; Food spoilage fungi; Lipid classes; Tocols

Indexed keywords

BACTERIA; ESCHERICHIA COLI; ESSENTIAL OILS; FATTY ACIDS; FOOD MICROBIOLOGY; FUNGI; LINOLEIC ACID; LIPIDS; MICROORGANISMS; OILS AND FATS; PALMITIC ACID; PHOSPHOLIPIDS;

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTIRADICAL; FOOD SPOILAGE; FUNCTIONAL PROPERTIES; LIPID CLASS; PHARMACEUTICAL INDUSTRY; TOCOLS;

SPOILAGE;

EID: 84949567858     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2607-7     Document Type: Article

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