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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
29/01/2026 |
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Data da última atualização: |
29/01/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DINIZ, J. C. P.; GRASSI, T. L. M.; VIEIRA, D. da S.; BASSANI, J. S.; LUZ, L. dos R.; MARTINS, H. H. de A.; MENEZES, T. P. de; BALLARD, C. R.; CAZARIN, C. B. B.; ZOCOLO, G. J.; PONSANO, E. H. G. |
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Afiliação: |
JULIANA CAMPOS PEREIRA DINIZ, UNIVERSIDADE ESTADUAL PAULISTA; THIAGO LUÍS MAGNANI GRASSI, UNIVERSIDADE ESTADUAL PAULISTA; DIELSON DA SILVA VIEIRA, UNIVERSIDADE ESTADUAL PAULISTA; JULIANA SEDLACEK BASSANI, UNIVERSIDADE ESTADUAL PAULISTA; LÍCIA DOS REIS LUZ; HELOÍSA HELENA DE ABREU MARTINS, UNIVERSIDADE FEDERAL DE LAVRAS; THATIANE PADILHA DE MENEZES, UNIVERSIDADE FEDERAL DE LAVRAS; CÍNTIA REIS BALLARD, UNIVERSIDADE ESTADUAL DE CAMPINAS; CINTHIA BAÚ BETIM CAZARIN, UNIVERSIDADE ESTADUAL DE CAMPINAS; GUILHERME JULIAO ZOCOLO, CNPSO; ELISA HELENA GIGLIO PONSANO, UNIVERSIDADE ESTADUAL PAULISTA. |
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Título: |
Plant extracts for food safety applications. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Food Science and Technology, v. 45, p. e542, 2025. |
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ISSN: |
0101-2061 |
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DOI: |
10.5327/fst.542 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to investigate the chemical composition, antimicrobial, and antioxidant activities of Curcuma longa and Bixa orellana ethanolic extracts in the search for alternatives to synthetic additives used in the food industry. Mass spectrometry (GC-MS) identified bisdemethoxycurcumin, desmethoxycurcumin, and curcumin in C. longa extract and prunin and naringenin in B. orellana extract. C. longa extract showed antimicrobial activity against Clostridium sporogenes and Staphylococcus aureus. None of the extracts showed bactericidal activity against Escherichia coli and Salmonella Typhimurium. The antioxidant activity of the extracts was evidenced by ferric reducing antioxidant power and oxygen radical absorbance capacity assays. B. orellana extract had higher antioxidant activity by ferric reducing antioxidant power and oxygen radical absorbance capacity than C. longa extract. The biological effects of C. longa and B. orellana ethanolic extracts showed their potential use as an alternative to synthetic additives for the food industry. |
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Palavras-Chave: |
Aditivos alimentares; Aerobic bacteria; Anaerobic bacteria; Antibacterial activity; Atividade antibacteriana; Atividade antioxidante; Flavanona. |
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Thesagro: |
Aditivo; Bactéria Aeróbia; Bactéria Anaeróbia. |
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Thesaurus Nal: |
Antioxidant activity; Flavanones; Food additives. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02239naa a2200421 a 4500
001 2184025
005 2026-01-29
008 2025 bl uuuu u00u1 u #d
022 $a0101-2061
024 7 $a10.5327/fst.542$2DOI
100 1 $aDINIZ, J. C. P.
245 $aPlant extracts for food safety applications.$h[electronic resource]
260 $c2025
520 $aThe aim of this study was to investigate the chemical composition, antimicrobial, and antioxidant activities of Curcuma longa and Bixa orellana ethanolic extracts in the search for alternatives to synthetic additives used in the food industry. Mass spectrometry (GC-MS) identified bisdemethoxycurcumin, desmethoxycurcumin, and curcumin in C. longa extract and prunin and naringenin in B. orellana extract. C. longa extract showed antimicrobial activity against Clostridium sporogenes and Staphylococcus aureus. None of the extracts showed bactericidal activity against Escherichia coli and Salmonella Typhimurium. The antioxidant activity of the extracts was evidenced by ferric reducing antioxidant power and oxygen radical absorbance capacity assays. B. orellana extract had higher antioxidant activity by ferric reducing antioxidant power and oxygen radical absorbance capacity than C. longa extract. The biological effects of C. longa and B. orellana ethanolic extracts showed their potential use as an alternative to synthetic additives for the food industry.
650 $aAntioxidant activity
650 $aFlavanones
650 $aFood additives
650 $aAditivo
650 $aBactéria Aeróbia
650 $aBactéria Anaeróbia
653 $aAditivos alimentares
653 $aAerobic bacteria
653 $aAnaerobic bacteria
653 $aAntibacterial activity
653 $aAtividade antibacteriana
653 $aAtividade antioxidante
653 $aFlavanona
700 1 $aGRASSI, T. L. M.
700 1 $aVIEIRA, D. da S.
700 1 $aBASSANI, J. S.
700 1 $aLUZ, L. dos R.
700 1 $aMARTINS, H. H. de A.
700 1 $aMENEZES, T. P. de
700 1 $aBALLARD, C. R.
700 1 $aCAZARIN, C. B. B.
700 1 $aZOCOLO, G. J.
700 1 $aPONSANO, E. H. G.
773 $tFood Science and Technology$gv. 45, p. e542, 2025.
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