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Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants
Author(s) -
RICOMUÑOZ E.,
DAVIDSON P. M.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09212.x
Subject(s) - butylated hydroxyanisole , antimicrobial , food science , chemistry , corn oil , casein , staphylococcus aureus , microorganism , antioxidant , essential oil , biochemistry , bacteria , biology , organic chemistry , genetics
Several inhibitory concentrations of butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) were tested against five microorganisms in the presence of 0, 1.5, 3.0 and 4.5% (v/v) of a lipid, corn oil, or 0, 3, 6 and 9% (w/v) of a protein, casein. In all cases, casein depressed, but did not abolish, the antimicrobial activity of BHA. However, corn oil virtually eliminated the antimicrobial properties of lethal doses of BHA. In contrast, TBHQ was affected much less by the food components than BHA, retaining considerable antimicrobial activity in most cases except with Staphylococcus aureus.