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dc.contributor.author
Rodriguez Vaquero, Maria Jose  
dc.contributor.author
Tomasini Serravalle, Ligia R.  
dc.contributor.author
Manca, Maria Cristina  
dc.contributor.author
Strasser de Saad, Ana Maria  
dc.date.available
2018-08-15T22:10:05Z  
dc.date.issued
2009-05  
dc.identifier.citation
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  
dc.identifier.issn
0956-7135  
dc.identifier.uri
http://hdl.handle.net/11336/55800  
dc.description.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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Antimicrobial And Antioxidant Properties  
dc.subject
Herbs Infusions  
dc.subject
Phenolic Compounds  
dc.subject.classification
Otras Ciencias Biológicas  
dc.subject.classification
Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-07-11T15:23:34Z  
dc.journal.volume
21  
dc.journal.number
5  
dc.journal.pagination
779-785  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
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  
dc.description.fil
Fil: Tomasini Serravalle, Ligia R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
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  
dc.description.fil
Fil: Strasser de Saad, Ana Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina  
dc.journal.title
Food Control  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2009.10.017  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/journal/food-control/vol/21/issue/5