Antioxidant and Antimicrobial Properties of Selected Spice Extracts
Maria-Raluca Szabo, Dana Radu, Simona Gavrilaş, Dorina Chambré, C. Idiţoiu
International Journal of Food Properties
Abstract
Tinctures of eleven plants used as spices (basil, celery, dill, horsetail, lovage, marjoram, milfoil, oregano, parsley, rosemary, and thyme) were tested for their antiradical properties by means of the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay over a two year period. Seven of these plants (basil, lovage, marjoram, milfoil, oregano, rosemary and thyme) were selected to obtain a mixture, which was tested in situ as antioxidant on vegetable and animal fats by an accelerated oxidation test at 110°C. The herbal extract also showed antimicrobial activity against Staphylococcus aureus (ATCC 25923), Streptococcus pyogenes (ATCC 49399), Escherichia coli (ATCC 25922) and Candida albicans (ATCC 24433).
Extracted Claims
2 claims extracted from this paper into the knowledge graph
basil, lovage, marjoram, milfoil, oregano, rosemary, thyme showed antimicrobial activity
“The herbal extract also showed antimicrobial activity against Staphylococcus aureus (ATCC 25923), Streptococcus pyogenes (ATCC 49399), Escherichia coli (ATCC 25922) and Candida albicans (ATCC 24433).”
basil, lovage, marjoram, milfoil, oregano, rosemary, thyme showed antioxidant properties
“Seven of these plants (basil, lovage, marjoram, milfoil, oregano, rosemary and thyme) were selected to obtain a mixture, which was tested in situ as antioxidant on vegetable and animal fats by an acce...”