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Abstract:

Antioxidant and antibacterial activity of a methanol rosemary extract (RE) containing 30% carnosic acid (CA), 16% carnosol (COH) and 5% rosmarinic acid (RA) was studied in vitro alone and in combination with the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). The antioxidant efficiency of the extract, CA, and RA, was determined by a kinetic analysis of the 2,2-diphenyl-2-picrylhydrazyl hydrate radical (DPPH·) scavenging activity. RE showed two different rate slopes in the reduction of DPPH· vs. time curve, which correlated with the distinct behaviours of RA and CA; pure RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from 4.4 to17 folds in the amounts of the synthetic compounds used. © 2008 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
Autor:Romano, C.S.; Abadi, K.; Repetto, V.; Vojnov, A.A.; Moreno, S.
Filiación:Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, U.B.A., Pabellon II, Piso 3, Ciudad Universitaria, C1428FFX Ciudad de Buenos Aires, Argentina
Laboratorio de Bioquímica Vegetal, Fundación Instituto Leloir, Instituto de Investigaciones Bioquímicas Buenos Aires I.I.B.B.A CONICET, Patricias Argentinas 435, C1405FFX Ciudad de Buenos Aires, Argentina
Fundación Pablo Cassará, Centro de Ciencia y Tecnología Dr. Cesar Milstein, Saladillo 2468, C1440FFX Ciudad de Buenos Aires, Argentina
Palabras clave:Antibacterial; Antioxidant; Carnosic acid; Polyphenols; Rosemary; Rosmarinic acid; Synergism
Año:2009
Volumen:115
Número:2
Página de inicio:456
Página de fin:461
DOI: http://dx.doi.org/10.1016/j.foodchem.2008.12.029
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v115_n2_p456_Romano

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Citas:

---------- APA ----------
Romano, C.S., Abadi, K., Repetto, V., Vojnov, A.A. & Moreno, S. (2009) . Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives. Food Chemistry, 115(2), 456-461.
http://dx.doi.org/10.1016/j.foodchem.2008.12.029
---------- CHICAGO ----------
Romano, C.S., Abadi, K., Repetto, V., Vojnov, A.A., Moreno, S. "Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives" . Food Chemistry 115, no. 2 (2009) : 456-461.
http://dx.doi.org/10.1016/j.foodchem.2008.12.029
---------- MLA ----------
Romano, C.S., Abadi, K., Repetto, V., Vojnov, A.A., Moreno, S. "Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives" . Food Chemistry, vol. 115, no. 2, 2009, pp. 456-461.
http://dx.doi.org/10.1016/j.foodchem.2008.12.029
---------- VANCOUVER ----------
Romano, C.S., Abadi, K., Repetto, V., Vojnov, A.A., Moreno, S. Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives. Food Chem. 2009;115(2):456-461.
http://dx.doi.org/10.1016/j.foodchem.2008.12.029