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Food preservative potential of lemongrass (Cymbopogon citratus) essential oil

2020Book part Restricted access
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dc.contributor.authorSoares, Marta De Oliveira
dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorSilva, Carla Sousa e
dc.contributor.authorCastro, Ana
dc.contributor.authorDe Pina Catarino Pires, Pedro
dc.date.accessioned2020-09-14T11:12:10Z
dc.date.available2020-09-14T11:12:10Z
dc.date.issued2020
dc.description.abstractThe economic charges and health implications of food spoilage and food waste handling are increasing. Contamination of food sources by different sources of contaminants remains a major public health concern. In the last decades, researches have focused on developing safer natural products and innovations to meet consumers' acceptance as alternatives to synthetic food preservatives. Many recent novel preservative techniques and applications of both natural and synthetic origin continue to proliferate in food and chemical industries. In particular, some essential oils of plant origin are potent food preservatives and are thus attractive alternatives to synthetic preservatives. For the reasons mentioned above, this studied aimed evaluate the chemical composition, antioxidant, antibacterial and antifungal properties of the essential oil obtained from the Cymbopogon citratus of Angolan origin. Its major constituents analyzed by GC-MS were α-citral (40.55%), β-citral (28.26%), myrcene (10.50%) and geraniol (3.37%). The essential oil antioxidant capacity antioxidants (DPPH IC50 of 41.7 μg/ml) and superior to that of extracts obtained from fresh leaves of the plant (DPPH IC50 of 55.7 μg/ml). The oil also demonstrated high antibacterial activity even Aureus, Klebsiella pneumoniae and antifungal activity against Candida albicans and Non-Candida albicans, Candida parapsilosis and Candida tropicalis.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarta O Soares, Ana F Vinha, Carla Sousa, Ana Castro, Pedro C Pires. Food preservative potential of lemongrass (Cymbopogon citratus) essential oil. In: João Silva Dias, editor. Prime Archives in Agricultural Research. Hyderabad, India: Vide Leaf. 2020.pt_PT
dc.identifier.doi10.37247/PAAR.1.2020.15pt_PT
dc.identifier.isbn978-81-944664-0-6
dc.identifier.urihttp://hdl.handle.net/10284/8966
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherVide Leafpt_PT
dc.relation.publisherversionhttp://www.videleaf.compt_PT
dc.subjectCymgopogon citratuspt_PT
dc.subjectEssential oilpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectAntibacterialpt_PT
dc.subjectAntifungalpt_PT
dc.subjectBiopreservative foodpt_PT
dc.titleFood preservative potential of lemongrass (Cymbopogon citratus) essential oilpt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage20pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titlePrime Archives in Agricultural Researchpt_PT
person.familyNamede Oliveira Soares
person.familyNameMendes Ferreira da Vinha
person.familyNameSilva
person.familyNameCastro
person.familyNamede Pina Catarino Pires
person.givenNameMarta
person.givenNameAna Cristina
person.givenNameCarla
person.givenNameAna
person.givenNamePedro
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-id2E1D-05DF-E0DB
person.identifier.orcid0000-0002-9097-1518
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0001-6467-4766
person.identifier.orcid0000-0001-7526-6717
person.identifier.orcid0000-0003-0016-8156
person.identifier.ridD-8159-2013
person.identifier.ridK-8831-2014
person.identifier.scopus-author-id7402832250
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
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relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
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relation.isAuthorOfPublication766b7973-170a-4d2f-97b6-2e9f46410ad5
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relation.isAuthorOfPublication.latestForDiscoveryf6d47943-fdc3-431f-8fbe-b97b783d82fd

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