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Title: Chemical characterization and antimicrobial properties of essential oils of five aromatic herbs from Alentejo flora
Authors: Arantes, Silvia
Nogueira, Ana
Candeias, Fátima
Pereira, Marizia
Tinoco, Teresa
Cruz-Morais, Júlio
Martins, M. Rosário
Editors: Oliveira, P.
Ambrósio, F.
Vega-Naredo, I.
Laranjinha, J.
Oliveira, T.
Serafim, T.
Sardão, V.
Keywords: Essential oil,
chemical composition
antimicrobial activity
Calamintha nepeta subsp nepeta
Lavandula stoechas subsp luisieri
Mentha spicata
Rosmarinus officinalis
Foeniculum vulgare
Issue Date: Dec-2014
Publisher: CNCBUC Editions
Citation: Arantes S., Nogueira A., Candeias M.F., Pereira M., Tinoco M.T., Cruz-Morais J., Martins M.R. (2014) Chemical characterization and antimicrobial properties of essential oils of five aromatic herbs from Alentejo flora. Proceedings of the XVIII Congress of the Portuguese Biochemical Society, (Oliveira P., Ambrósio F., Vega-Naredo I., Laranjinha J., Oliveira T., Serafim T., Sardão V. Eds) CNCBUC Editions, Coimbra, pp.92-93.
Abstract: Aromatic plants, an important source of biologically active products, have been used for a variety of purposes for thousands of years and are recognized by their antibacterial, antifungal, antiviral, insecticidal, and antioxidant properties. The use of essential oils (EOs) are increasingly alongside in traditional medicine. Alentejo (southeast of Portugal) is a Mediterranean region rich in aromatic plants, often used by local populations in food preparations. The aim of current study was to evaluate the antimicrobial and toxicological properties of EOs of five aromatic herbs and to correlate with chemical composition. The aromatic plants selected for this study were: Calamintha nepeta (L.) Savi subsp nepeta (calamint), Lavandula stoechas L. subsp luisieri (Rozeira) Rozeira (topped lavender), Mentha spicata L. (spearmint), Rosmarinus officinalis L. (rosemary) and Foeniculum vulgare L. (fennel). EOs were extracted from the aerial parts of plants by hydrodistillation and chemical composition was evaluated by GC-FID. Antimicrobial activity was assessed by solid diffusion disk assay and minimal inhibitory concentration estimation (MIC) against Gram-positive and Gram-negative bacteria (Staphylococcus spp., Streptococcus spp., Enterobactereaceae strains and Pseudomonas aeruginosa) and against food spoilage fungi (Aspergillus spp., Fusarium oxysporum and Penicillium spp.).
Type: article
Appears in Collections:PAO - Artigos em Livros de Actas/Proceedings
MED - Artigos em Livros de Actas/Proceedings

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