ALECRIM ( Rosmarinus officinalis L.): PROPRIEDADES ANTIMICROBIANA E QUÍMICA DO ÓLEO ESSENCIAL | Zendy

ALEXANDRE PORTE | Zendy; RONOEL LUIZ DE OLIVEIRA GODOY | Zendy

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ALECRIM ( Rosmarinus officinalis L.): PROPRIEDADES ANTIMICROBIANA E QUÍMICA DO ÓLEO ESSENCIAL

Author(s) -

ALEXANDRE PORTE,

RONOEL LUIZ DE OLIVEIRA GODOY

Publication year - 2001

Publication title -

boletim do centro de pesquisa de processamento de alimentos

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.124

H-Index - 8

eISSN - 1983-9774

pISSN - 0102-0323

DOI - 10.5380/cep.v19i2.1233

Subject(s) - rosmarinus , antimicrobial , essential oil , officinalis , chemistry , traditional medicine , food science , organic chemistry , medicine

Apresenta breve revisao bibliografica sobre a composicao quimica e as propriedades antimicrobianas do oleo essencial de alecrim. Enfoca aspectos gerais, usos, atividade contra bacterias e fungos em alimentos e as principais substâncias do oleo de alecrim oriundo de diferentes paises. Conclui que os compostos oxigenados sao os responsaveis pelas atividades fisiologica e antimicrobiana, mas ha discordância sobre os compostos majoritarios, ora hidrocarbonetos ora oxigenados. ROSEMARY (Rosmarinus officinalis L.): ESSENTIAL OIL ANTIMICROBIAL AND CHEMICAL PROPERTIES Abstract This article presents a brief review on the chemical composition and antimicrobial properties of the rosemary essential oil. It focuses general features, uses, antimicrobial activity against bacteria and fungi in foods and the major compounds of the rosemary oil from different countries. Concludes that physiologic and antimicrobial activities are due to oxygenated compounds, but there is discordance about the major components if hydrocarbon or oxygenated monoterpenes.

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