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|Title:||Chemistry, antimicrobial and antioxidant potentials of Cinnamomum tamala Nees & Eberm. (Tejpat) essential oil and oleoresins|
|Authors:||Kapoor, I P S|
|Keywords:||Antimicrobial activity;Antioxidant activity;Cinnamomum tamala;Essential oil;Indian Cassia lignea;Oleoresins;Tejpat|
|IPC Code:||Int. cl.8 — A61K 36/54, A61P 31/00, A61P 39/06|
|Abstract:||Gas chromatography-mass spectrometery (GC-MS) analysis of essential oil and oleoresins of Cinnamomum tamala Nees & Eberm. (Tejpat) revealed eugenol as major component of essential oil and oleoresins. The antioxidant activity of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, thiobarbituric acid and total carbonyl value method. In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2, 2′-diphenyl- 1-picrylhydrazyl radical) method was also studied. The antimicrobial potentials of essential oil and oleoresins were tested against various food born fungi and bacteria. Results showed that both the volatile oil and oleoresins have effective antioxidant and antimicrobial activities. Thus, they could be evaluated as natural food preservatives, however, essential oil is better than oleoresins.|
|Appears in Collections:||NPR Vol.8(2) [March-April 2009]|
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