Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat

Abstract This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic microorganisms as well as its in vitro antioxidant activity. The antioxidant activity of different concentrations (0, 500 and 1000 mg/kg) of...

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Hlavní autoři:	Bruna Fernandes Andrade, Vanuzia Rodrigues Fernandes Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos, Maria das Graças Cardoso, Eduardo Mendes Ramos
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Instituto de Tecnologia de Alimentos (ITAL) 2023-05-01
Edice:	Brazilian Journal of Food Technology
Témata:	Jamaican pepper Natural preservative Phenolic compounds P. aeruginosa Oxidative stability Essential oil
On-line přístup:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100411&tlng=en
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