Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal

被引：75
|
作者：
Ramos, C. [1 ]
Teixeira, B. [1 ]
Batista, I. [1 ]
Matos, O. [2 ]
Serrano, C. [3 ]
Neng, N. R. [4 ,5 ]
Nogueira, J. M. F. [4 ,5 ]
Nunes, M. L. [1 ]
Marques, A. [1 ]
机构：
[1] IP IPIMAR, INRB, Natl Inst Biol Resources, Res Unit Upgrading Fishery & Farmed Prod, Lisbon, Portugal
[2] IP INIA, INRB, Natl Inst Biol Resources, Res Unit Genet Resources Ecophysiol & Plant Impro, Oeiras, Portugal
[3] IP INIA, INRB, Natl Inst Biol Resources, Res Unit Food Technol, Oeiras, Portugal
[4] Univ Lisbon, Fac Sci, Dept Chem & Biochem, P-1699 Lisbon, Portugal
[5] Univ Lisbon, Fac Sci, Ctr Chem & Biochem, P-1699 Lisbon, Portugal
来源：
NATURAL PRODUCT RESEARCH | 2012年 / 26卷 / 06期
关键词：
antimicrobial activity; antioxidant activity; essential oil; ethanol and aqueous extract; bay laurel; Laurus nobilis; PLANT ESSENTIAL OILS; ANTIMICROBIAL ACTIVITY; PHENOLIC CONTENT; SPOILAGE; BACTERIA; GENOTOXICITY; CARVACROL; LINALOOL; THYMOL; GROWTH;
D O I：
10.1080/14786419.2010.531478
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Laurus nobilis L. is an aromatic plant frequently used as a spice in Mediterranean cookery and as a traditional medicine for the treatment of several infectious diseases. The aim of this study was to characterise the antibacterial and antioxidant activities of bay laurel essential oil (EO), ethanolic extract (EE) and hot/cold aqueous extract (AE). The major components detected in bay laurel EO were eucalyptol (27.2%), alpha-terpinenyl acetate (10.2%), linalool (8.4%), methyleugenol (5.4%), sabinene (4.0%) and carvacrol (3.2%). The EO exhibited strong antibacterial activity against all tested foodborne spoilage and pathogenic bacteria, whereas this activity was less pronounced or even nonexistent in the EE and AE. In contrast, EO exhibited low antioxidant activity compared to extracts (EX), and among the EX, the hot AE revealed the highest antioxidant ability. The results show that bay laurel EO and its EX have potential as natural alternatives to synthetic food preservatives, in order to enhance food safety and increase food shelf life.
引用
收藏
页码：518 / 529
页数：12
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