Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions

Autores
Rodriguez Vaquero, Maria Jose; Tomasini Serravalle, Ligia R.; Manca, Maria Cristina; Strasser de Saad, Ana Maria
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Argentinean herbs infusions have been studied for their phenolic content, antioxidant and antibacterial activities in order to find out new natural products. Among the 13 infusions assayed Ilex paraguaiensis present the highest amount of total phenolic compounds and flavonoid fraction. The high correlation between antioxidant capacities and total phenolic contents indicate that phenolic compounds are the major contributors of these capacities. I. paraguaiensis infusion is the most effective to reduce the viability of Escherichia coli and Staphylococcus aureus. The antibacterial effect is related with phenolic compounds concentration but also with it profile. These results permit propose these herbs as new sources of safe natural antioxidants and preservatives for food industry. © 2009 Elsevier Ltd. All rights reserved.
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Tomasini Serravalle, Ligia R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Strasser de Saad, Ana Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Antimicrobial And Antioxidant Properties
Herbs Infusions
Phenolic Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/55800
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/55800
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusionsRodriguez Vaquero, Maria JoseTomasini Serravalle, Ligia R.Manca, Maria CristinaStrasser de Saad, Ana MariaAntimicrobial And Antioxidant PropertiesHerbs InfusionsPhenolic Compoundshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Argentinean herbs infusions have been studied for their phenolic content, antioxidant and antibacterial activities in order to find out new natural products. Among the 13 infusions assayed Ilex paraguaiensis present the highest amount of total phenolic compounds and flavonoid fraction. The high correlation between antioxidant capacities and total phenolic contents indicate that phenolic compounds are the major contributors of these capacities. I. paraguaiensis infusion is the most effective to reduce the viability of Escherichia coli and Staphylococcus aureus. The antibacterial effect is related with phenolic compounds concentration but also with it profile. These results permit propose these herbs as new sources of safe natural antioxidants and preservatives for food industry. © 2009 Elsevier Ltd. All rights reserved.Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Tomasini Serravalle, Ligia R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Strasser de Saad, Ana Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaElsevier2009-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/55800Rodriguez Vaquero, Maria Jose; Tomasini Serravalle, Ligia R.; Manca, Maria Cristina; Strasser de Saad, Ana Maria; Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions; Elsevier; Food Control; 21; 5; 5-2009; 779-7850956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2009.10.017info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/journal/food-control/vol/21/issue/5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:40:05Zoai:ri.conicet.gov.ar:11336/55800instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:40:06.274CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
title Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
spellingShingle Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
Rodriguez Vaquero, Maria Jose
Antimicrobial And Antioxidant Properties
Herbs Infusions
Phenolic Compounds
title_short Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
title_full Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
title_fullStr Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
title_full_unstemmed Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
title_sort Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions
dc.creator.none.fl_str_mv Rodriguez Vaquero, Maria Jose
Tomasini Serravalle, Ligia R.
Manca, Maria Cristina
Strasser de Saad, Ana Maria
author Rodriguez Vaquero, Maria Jose
author_facet Rodriguez Vaquero, Maria Jose
Tomasini Serravalle, Ligia R.
Manca, Maria Cristina
Strasser de Saad, Ana Maria
author_role author
author2 Tomasini Serravalle, Ligia R.
Manca, Maria Cristina
Strasser de Saad, Ana Maria
author2_role author
author
author
dc.subject.none.fl_str_mv Antimicrobial And Antioxidant Properties
Herbs Infusions
Phenolic Compounds
topic Antimicrobial And Antioxidant Properties
Herbs Infusions
Phenolic Compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Argentinean herbs infusions have been studied for their phenolic content, antioxidant and antibacterial activities in order to find out new natural products. Among the 13 infusions assayed Ilex paraguaiensis present the highest amount of total phenolic compounds and flavonoid fraction. The high correlation between antioxidant capacities and total phenolic contents indicate that phenolic compounds are the major contributors of these capacities. I. paraguaiensis infusion is the most effective to reduce the viability of Escherichia coli and Staphylococcus aureus. The antibacterial effect is related with phenolic compounds concentration but also with it profile. These results permit propose these herbs as new sources of safe natural antioxidants and preservatives for food industry. © 2009 Elsevier Ltd. All rights reserved.
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Tomasini Serravalle, Ligia R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Strasser de Saad, Ana Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description Argentinean herbs infusions have been studied for their phenolic content, antioxidant and antibacterial activities in order to find out new natural products. Among the 13 infusions assayed Ilex paraguaiensis present the highest amount of total phenolic compounds and flavonoid fraction. The high correlation between antioxidant capacities and total phenolic contents indicate that phenolic compounds are the major contributors of these capacities. I. paraguaiensis infusion is the most effective to reduce the viability of Escherichia coli and Staphylococcus aureus. The antibacterial effect is related with phenolic compounds concentration but also with it profile. These results permit propose these herbs as new sources of safe natural antioxidants and preservatives for food industry. © 2009 Elsevier Ltd. All rights reserved.
publishDate 2009
dc.date.none.fl_str_mv 2009-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/55800
Rodriguez Vaquero, Maria Jose; Tomasini Serravalle, Ligia R.; Manca, Maria Cristina; Strasser de Saad, Ana Maria; Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions; Elsevier; Food Control; 21; 5; 5-2009; 779-785
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55800
identifier_str_mv Rodriguez Vaquero, Maria Jose; Tomasini Serravalle, Ligia R.; Manca, Maria Cristina; Strasser de Saad, Ana Maria; Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions; Elsevier; Food Control; 21; 5; 5-2009; 779-785
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2009.10.017
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/journal/food-control/vol/21/issue/5
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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