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

Abstract

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.