Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fragrans Houtt)
TLDR
In this article, the authors evaluated the antioxidant and antimicrobial properties of nutmeg (Myristica fragrans Houtt) seed extracts and found that the extract showed 93.12% and 74.94% inhibition of β-carotene bleaching, at 1 ǫ/mL extract concentration.About:
This article is published in Journal of Genetic Engineering and Biotechnology.The article was published on 2013-06-01 and is currently open access. It has received 165 citations till now. The article focuses on the topics: Myristica fragrans & Myristicin.read more
Citations
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Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.
Mirian Pateiro,Paulo E.S. Munekata,Anderson S. Sant'Ana,Rubén Domínguez,David Rodríguez-Lázaro,José M. Lorenzo +5 more
TL;DR: Intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
Journal ArticleDOI
Beneficial Effects of Spices in Food Preservation and Safety.
TL;DR: The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient.
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Extraction, characterization and antioxidant activity of fenugreek (Trigonella-Foenum Graecum) seed oil
Sweeta Akbari,Nour Hamid Abdurahman,Rosli Mohd Yunus,Oluwaseun Ruth Alara,Olalere Olusegun Abayomi +4 more
TL;DR: In this paper, the authors extracted and evaluated fenugreek seed oil for its chemical compositions and bonding through gas chromatography coupled to mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FT-IR) analysis, respectively.
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Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion
Feriedoon Shahidi,Abul Hossain +1 more
TL;DR: A summary of the most relevant and recent findings on phytochemical composition and antioxidant properties of spices has been compiled and discussed.
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Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage
Branislav Šojić,Vladimir Tomović,Sunčica Kocić-Tanackov,Snežana Škaljac,Predrag Ikonić,Natalija Džinić,Nataša Živković,Marija Jokanović,Tatjana Tasić,Snežana Kravić +9 more
TL;DR: In this paper, the authors examined the oxidative and microbial stability of cooked sausages, produced with the addition of 10 ppm (NO1) and 20 ppm nutmeg (Myristica fragrans) essential oil.
References
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Use of a Free Radical Method to Evaluate Antioxidant Activity
TL;DR: The antiradical properties of various antioxidants were determined using the free radical 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) in its radical form as discussed by the authors.
Journal Article
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
TL;DR: In this paper, the use of Folin-Ciocalteu reagent rather than the FolinDenis reagent, gallic acid as a reference standard, and a more reproducible time-temperature color development period was investigated.
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Antimicrobial agents from plants: antibacterial activity of plant volatile oils.
H. J. D. Dorman,Stanley G. Deans +1 more
TL;DR: The volatile oils of black pepper, clove, and thyme exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.
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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
TL;DR: In this article, the antioxidant activity and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined.
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Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers
TL;DR: 5-Aminosalicylate reacts promptly with DPPH, suggesting a potent radical scavenger activity and was found to be the most active in inhibiting Fe2+/ascorbate-induced lipid peroxidation, suggesting an antioxidant activity of chain-breaking type.