Chemical composition of different oregano (origanum vulgare l.) essential oils:...

• Author(s): Amaral, J.S. ; Ribeiro, António E. ; Alves, Sofia ; Gonçalves, Alexandre ; Poeta, Patrícia
• Date: 2012
• Persistent ID: http://hdl.handle.net/10198/9308
• Origin: Biblioteca Digital do IPB
• Subject(s): Essential oils; Antimicrobial activity
• Document Type: Conference Object
• Language: English

Description

Herbs and spices have been used for centuries in culinary for seasoning and flavouring purposes. More recently, there has been a growing interest regarding the use of some plants and its essential oils (EO) for their activity against foodborne pathogens and foodspoilage bacteria. Due to its potential in extending the self-life of foods and its better acceptability by consumers who demand more “natural” foods, the use of EO can be an interesting alternative to substitute, at least partially, synthetic preservatives.