Foods | |
Chemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in |
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Djamel Djenane1  | |
[1]Laboratory of Food Quality and Food Safety, Department of Food Science, University Mouloud MAMMERI, BP 17, Tizi-Ouzou 15000, Algeria | |
[2] E-Mail | |
关键词:
citrus;
essential oils;
GC-MS;
antibacterial and antioxidant activity;
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DOI : 10.3390/foods4020208 | |
来源: mdpi | |
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【 摘 要 】
Stored fish are frequently contaminated by foodborne pathogens. Lipid oxidation and microbial growth during storage are also important factors in the shelf-life of fresh fish. In order to ensure the safety of fish items, there is a need for control measures which are effective through natural inhibitory antimicrobials. It is also necessary to determine the efficacy of these products for fish protection against oxidative damage, to avoid deleterious changes and loss of commercial and nutritional value. Some synthetic chemicals used as preservatives have been reported to cause harmful effects to the environment and the consumers. The present investigation reports on the extraction by hydrodistillation and the chemical composition of three citrus peel essential oils (EOs): orange (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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RO202003190011446ZK.pdf | 835KB | ![]() |