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Determination of the Most Bioactive Phenolic Compounds from Rosemary Against Listeria Monocytogenes: Influence of Concentration, pH, and NaCl
Author(s) -
Campo J. Del,
NguyenThe C.,
Sergent M.,
Amiot M.J.
Publication year - 2003
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.1365-2621.2003.tb07019.x
Subject(s) - carnosic acid , rosmarinic acid , chemistry , luteolin , listeria monocytogenes , caffeic acid , food science , chromatography , organic chemistry , flavonoid , bacteria , antioxidant , biology , genetics
The anti‐Listeria monocytogenes effects of 8 phenolic compounds, carnosol, carnosic acid, 12‐methoxy carnosic, ferulic and caffeic acid, rosmarinic acid, luteolin and luteolin‐7‐glucoside were evaluated with a Plackett and Burman design in mixtures mimicking the phenolic composition of rosemary extract without essential oils. At 30°C carnosic acid was the most efficient compound during 24 h, whereas luteolin became more active after 72 h. The antibacterial effect of pure carnosic acid was modeled under a range of different pH and NaCl concentration, using a Doehlert design. Under moderately acidified conditions, carnosic acid displayed a bactericidal effect at low concentration (5.5 μg/ml). Its activity was not greatly influenced by NaCl.