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      Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. var. Radiata

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      Food Control
      Elsevier BV

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          Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria

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            Antioxidant activity of Nigella sativa essential oil.

            The essential oil of black cumin seeds, Nigella sativa L., was tested for a possible antioxidant activity. A rapid evaluation for antioxidants, using two TLC screening methods, showed that thymoquinone and the components carvacrol, t-anethole and 4-terpineol demonstrated respectable radical scavenging property. These four constituents and the essential oil possessed variable antioxidant activity when tested in the diphenylpicrylhydracyl assay for non-specific hydrogen atom or electron donating activity. They were also effective.OH radical scavenging agents in the assay for non-enzymatic lipid peroxidation in liposomes and the deoxyribose degradation assay. GC-MS analysis of the essential oil obtained from six different samples of Nigella sativa seeds and from a commercial fixed oil showed that the qualitative composition of the volatile compounds was almost identical. Differences were mainly restricted to the quantitative composition. Copyright 2000 John Wiley & Sons, Ltd.
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              Antibacterial and Antifungal Properties of Essential Oil Components

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                Author and article information

                Journal
                Food Control
                Food Control
                Elsevier BV
                09567135
                April 2008
                April 2008
                : 19
                : 4
                : 346-352
                Article
                10.1016/j.foodcont.2007.04.011
                7025b26a-d5e3-4bbc-8c0f-4dec63d66e98
                © 2008

                http://www.elsevier.com/tdm/userlicense/1.0/

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