IIBBA   05544
INSTITUTO DE INVESTIGACIONES BIOQUIMICAS DE BUENOS AIRES
Unidad Ejecutora - UE
artículos
Título:
Synergistic antioxidant and antibacterial activity of rosemary plus
Autor/es:
CATALINA S. ROMANO , KARINA ABADI, VICTORIA REPETTO, ADRIÁN A. VOJNOV , SILVIA MORENO
Revista:
FOOD CHEMISTRY
Editorial:
Elsevier
Referencias:
Lugar: Springer Berlin / Heidelberg; Año: 2009 vol. 115 p. 456 - 461
ISSN:
0308-8146
Resumen:
Antioxidant and antibacterial activity of a methanol rosemary extract (RE) containing 30% carnosic acid
(CA), 16% carnosol (COH) and 5% rosmarinic acid (RA) was studied in vitro alone and in combination with
the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). The
antioxidant efficiency of the extract, CA, and RA, was determined by a kinetic analysis of the 2,2-diphenyl-
2-picrylhydrazyl hydrate radical (DPPH) scavenging activity. RE showed two different rate slopes in
the reduction of DPPH vs. time curve, which correlated with the distinct behaviours of RA and CA; pure
RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was
demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was
demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). The
antioxidant efficiency of the extract, CA, and RA, was determined by a kinetic analysis of the 2,2-diphenyl-
2-picrylhydrazyl hydrate radical (DPPH) scavenging activity. RE showed two different rate slopes in
the reduction of DPPH vs. time curve, which correlated with the distinct behaviours of RA and CA; pure
RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was
demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was
demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
in vitro alone and in combination with
the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). The
antioxidant efficiency of the extract, CA, and RA, was determined by a kinetic analysis of the 2,2-diphenyl-
2-picrylhydrazyl hydrate radical (DPPH) scavenging activity. RE showed two different rate slopes in
the reduction of DPPH vs. time curve, which correlated with the distinct behaviours of RA and CA; pure
RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was
demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was
demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
vs. time curve, which correlated with the distinct behaviours of RA and CA; pure
RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was
demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
Escherichia
coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.
and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the
antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from
4.4 to17 folds in the amounts of the synthetic compounds used.