M
Maria das Graças Cardoso
Researcher at Universidade Federal de Lavras
Publications - 260
Citations - 4712
Maria das Graças Cardoso is an academic researcher from Universidade Federal de Lavras. The author has contributed to research in topics: Essential oil & Chemistry. The author has an hindex of 34, co-authored 237 publications receiving 4029 citations.
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Journal ArticleDOI
Trypanosoma cruzi: activity of essential oils from Achillea millefolium L., Syzygium aromaticum L. and Ocimum basilicum L. on epimastigotes and trypomastigotes.
Giani F. Santoro,Maria das Graças Cardoso,Luiz Gustavo de Lima Guimarães,Lidiany Z. Mendonça,Maurilio J. Soares +4 more
TL;DR: Treatment with oils and constituents demonstrated that they inhibit parasite growth, with clove essential being the most effective one.
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Effect of oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) essential oils on Trypanosoma cruzi (Protozoa: Kinetoplastida) growth and ultrastructure.
Giani F. Santoro,Maria das Graças Cardoso,Luiz Gustavo de Lima Guimarães,Ana Paula Soares Pinto Salgado,Rubem F. S. Menna-Barreto,Maurilio J. Soares +5 more
TL;DR: The data indicate that oregano and thyme essential oils are effective against T. cruzi, with higher activity of thyme, and that thymol may be the main component responsible for the trypanocidal activity.
Journal ArticleDOI
Disinfectant action of Cymbopogon sp. essential oils in different phases of biofilm formation by Listeria monocytogenes on stainless steel surface
Maíra Maciel Mattos de Oliveira,Danilo Florisvaldo Brugnera,Maria das Graças Cardoso,Eduardo Alves,Roberta Hilsdorf Piccoli +4 more
TL;DR: Essential oils of C. citratus and C. nardus alone or in combination are new alternatives for disinfection of industrial stainless steel surfaces contaminated by L. monocytogenes.
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Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.
Thales Leandro Coutinho de Oliveira,Rodrigo de Araújo Soares,Eduardo Mendes Ramos,Maria das Graças Cardoso,Eduardo Alves,Roberta Hilsdorf Piccoli +5 more
TL;DR: The potential combined use of savory EO and minimal amounts of the synthetic additive, NaNO₂ to control C. perfringens in mortadella is suggested, which goes according to current market trends, where consumers are requesting natural products.
Journal ArticleDOI
Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite
Thales Leandro Coutinho de Oliveira,Stephan Malfitano Carvalho,Rodrigo de Araújo Soares,Milene Aparecida Andrade,Maria das Graças Cardoso,Eduardo Mendes Ramos,Roberta Hilsdorf Piccoli +6 more
TL;DR: In this article, the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations of 7.80, 15.60 and 31.25μl/g on color and lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO2) levels (0, 100 and 200μ/kg) and stored at 25°C for 30 days.