Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods

By G. Sacchetti, Silvia Maietti, M. Muzzoli, M. Scaglianti, S. Manfredini, Matteo Radice, R. Bruni. 2005

1,264 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/47848cc90445fa0a6861ea1ef9b01a55a775f627

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. D. Valero
2. M. Serrano
3. M. Isman
4. Gerhard Buchbauer
5. Iraj Rasooli

In Food Science

1. R. Bradbury
2. Y. Akhtar
3. M. Isman
4. Gerhard Buchbauer
5. Iraj Rasooli
6. R. Pavela
7. N. Sadgrove
8. G. L. Jones

In Plant Science

1. Y. Akhtar
2. M. Isman
3. R. Bradbury
4. D. Valero
5. M. Serrano
6. Gerhard Buchbauer
7. Iraj Rasooli
8. R. Pavela

Citations in the corpus

• Chemical composition and antimicrobial activity of essential oils isolated from Algerian Juniperus phoenicea L. and Cupressus sempervirens L. (2010, result): “While, α-pinene is the second and the third major component, respectively, in the previous researches (Sacchetti et al., 2005; Tapondjou et al., 2005).”
• Essential Oils in Combination and Their Antimicrobial Properties (2012, background): “While volatile oils containing terpene hydrocarbons were usually inactive [28,31–38].”
• Postharvest Biology and Technology for Preserving Fruit Quality (2010, background): “Since eugenol and thymol have been described to exhibit a natural antioxidant activity (Sacchetti et al., 2005) close to that of vitamin C (Kim and Lee, 2004), and given their phenolic nature, the combined use of both compounds together with MAP storage as an active packaging would help maintain or…”
• Effect of chemical complexity of essential oils on feeding deterrence in larvae of the cabbage looper (2012, background): “, 2010) and attractant and repellent actions (Isman, 2006), as well as antimicrobial (Sacchetti et al., 2005; Reichling et al., 2009), antifungal (Reichling et al.”
• Food Preservation - A Biopreservative Approach (2007, background): “Suggestions on relationships between chemical composition and biological activities are outlined (Sacchetti et al. 2005).”
• Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition (2006, background): “The antimicrobial activity of essential oils fractions from rosemary has been reported several times, [20,25] although this activity was scarcely investigated in other fractions.”
• Biological Activities of Essential Oils (2011, methodology): “The photoluminescence test method is very rapid on the photo-induced autoxidation inhibition of luminol by antioxidants mediated from the radical anion superoxide (Sacchetti et al., 2005).”
• Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India (2009, background): “Many authors have reported antimicrobial, antifungal, antioxidant and radical-scavenging properties of EOs (Sacchetti et al., 2005; Sokovic & Griensven, 2006) and in some cases, a direct food-related application also (Madsen & Bertelsen, 1995).”