02239naa a2200421 a 450000100080000000500110000800800410001902200140006002400250007410000200009924500720011926000090019152010690020065000250126965000150129465000190130965000120132865000230134065000250136365300250138865300210141365300230143465300270145765300290148465300270151365300140154070000210155470000210157570000190159670000190161570000250163470000220165970000190168170000220170070000180172270000220174077300550176221840252026-01-29       2025    bl uuuu     u00u1 u    #d  a0101-20617 a10.5327/fst.5422DOI1 aDINIZ, J. C. P.  aPlant extracts for food safety applications.h[electronic resource]  c2025  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.  aAntioxidant activity  aFlavanones  aFood additives  aAditivo  aBactéria Aeróbia  aBactéria Anaeróbia  aAditivos alimentares  aAerobic bacteria  aAnaerobic bacteria  aAntibacterial activity  aAtividade antibacteriana  aAtividade antioxidante  aFlavanona1 aGRASSI, T. L. M.1 aVIEIRA, D. da S.1 aBASSANI, J. S.1 aLUZ, L. dos R.1 aMARTINS, H. H. de A.1 aMENEZES, T. P. de1 aBALLARD, C. R.1 aCAZARIN, C. B. B.1 aZOCOLO, G. J.1 aPONSANO, E. H. G.  tFood Science and Technologygv. 45, p. e542, 2025.