beta-carotene and monolaurin

beta-carotene has been researched along with monolaurin* in 1 studies

Other Studies

1 other study(ies) available for beta-carotene and monolaurin

Article	Year
Chemical composition and antioxidative activity of Echinophora platyloba DC. essential oil, and its interaction with natural antimicrobials against food-borne pathogens and spoilage organisms. Journal of food science, 2012, Volume: 77, Issue:11 This study was undertaken to determine the chemical composition and antioxidative capacity of Echinophora platyloba DC. essential oil, and its antimicrobial potency against Listeria monocytogenes, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli O157:H7, Pseudomonas aeruginosa, Candida albicans, Candida tropicalis, Rhodotorula rubra, and Rhodotorula mucilaginosa. The essential oil was analyzed by GC and GC-MS; and evaluated for its antioxidative and antimicrobial (singly or in combination with chitosan, nisin, monolaurin, or amphotericin B) activity. Thirty-three components were characterized representing 95.69% of the total oil composition in which thymol, trans-ocimene, carvacrol, and (E)-sesqui-lavandulol were the major constituents. The oil exhibited high scavenging (IC(50): 49.7 ± 2.3 μg/mL) and relative antioxidative activity (RAA%: 85.21 ± 0.4) in 1,1-diphenyl-2-picrylhydrazyl radicals and β-carotene/linoleic acid bleaching assays, respectively. The oil showed antimicrobial activity against L. monocytogenes, B. cereus, B. subtilis, S. aureus, S. typhimurium, E. coli O157:H7, P. aeruginosa, C. albicans, C. tropicalis, R. Rubra, and R. mucilaginosa. Moreover, R. mucilaginosa and P. aeruginosa were the most susceptible and most resistant organisms, respectively. Regarding the checkerboard data, 47 fractional inhibitory concentration index (FICIs) (≤ 0.5) indicated synergistic, whereas 7 FICIs (>0.5 to 1) indicated additive effect. Consequently, E. platyloba DC. essential oil could be used as a recommended natural antioxidant and antimicrobial substance for food preservation. Topics: Acyclic Monoterpenes; Amphotericin B; Anti-Infective Agents; Antioxidants; Apiaceae; beta Carotene; Biphenyl Compounds; Chitosan; Cymenes; Drug Interactions; Drug Resistance, Multiple, Bacterial; Food Contamination; Food Microbiology; Gas Chromatography-Mass Spectrometry; Gram-Negative Bacteria; Gram-Positive Bacteria; Laurates; Linoleic Acid; Microbial Sensitivity Tests; Monoglycerides; Monoterpenes; Nisin; Oils, Volatile; Picrates; Plant Oils; Thymol	2012

Article

Year

Chemical composition and antioxidative activity of Echinophora platyloba DC. essential oil, and its interaction with natural antimicrobials against food-borne pathogens and spoilage organisms.

Journal of food science, 2012, Volume: 77, Issue:11

This study was undertaken to determine the chemical composition and antioxidative capacity of Echinophora platyloba DC. essential oil, and its antimicrobial potency against Listeria monocytogenes, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli O157:H7, Pseudomonas aeruginosa, Candida albicans, Candida tropicalis, Rhodotorula rubra, and Rhodotorula mucilaginosa. The essential oil was analyzed by GC and GC-MS; and evaluated for its antioxidative and antimicrobial (singly or in combination with chitosan, nisin, monolaurin, or amphotericin B) activity. Thirty-three components were characterized representing 95.69% of the total oil composition in which thymol, trans-ocimene, carvacrol, and (E)-sesqui-lavandulol were the major constituents. The oil exhibited high scavenging (IC(50): 49.7 ± 2.3 μg/mL) and relative antioxidative activity (RAA%: 85.21 ± 0.4) in 1,1-diphenyl-2-picrylhydrazyl radicals and β-carotene/linoleic acid bleaching assays, respectively. The oil showed antimicrobial activity against L. monocytogenes, B. cereus, B. subtilis, S. aureus, S. typhimurium, E. coli O157:H7, P. aeruginosa, C. albicans, C. tropicalis, R. Rubra, and R. mucilaginosa. Moreover, R. mucilaginosa and P. aeruginosa were the most susceptible and most resistant organisms, respectively. Regarding the checkerboard data, 47 fractional inhibitory concentration index (FICIs) (≤ 0.5) indicated synergistic, whereas 7 FICIs (>0.5 to 1) indicated additive effect. Consequently, E. platyloba DC. essential oil could be used as a recommended natural antioxidant and antimicrobial substance for food preservation.

Topics: Acyclic Monoterpenes; Amphotericin B; Anti-Infective Agents; Antioxidants; Apiaceae; beta Carotene; Biphenyl Compounds; Chitosan; Cymenes; Drug Interactions; Drug Resistance, Multiple, Bacterial; Food Contamination; Food Microbiology; Gas Chromatography-Mass Spectrometry; Gram-Negative Bacteria; Gram-Positive Bacteria; Laurates; Linoleic Acid; Microbial Sensitivity Tests; Monoglycerides; Monoterpenes; Nisin; Oils, Volatile; Picrates; Plant Oils; Thymol

2012