Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives

Antioxidant and antibacterial activity of a methanol rosemary extract (RE) containing 30% carnosic acid (CA), 16% carnosol (COH) and 5% rosmarinic acid (RA) was studied in vitro alone and in combination with the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (...

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Autores principales:	Romano, C.S., Abadi, K., Repetto, V., Vojnov, A.A., Moreno, S.
Formato:	JOUR
Materias:	Antibacterial Antioxidant Carnosic acid Polyphenols Rosemary Rosmarinic acid Synergism
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v115_n2_p456_Romano
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_03088146_v115_n2_p456_Romano
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spelling	todo:paper_03088146_v115_n2_p456_Romano2023-10-03T15:22:51Z Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives Romano, C.S. Abadi, K. Repetto, V. Vojnov, A.A. Moreno, S. Antibacterial Antioxidant Carnosic acid Polyphenols Rosemary Rosmarinic acid Synergism Antioxidant and antibacterial activity of a methanol rosemary extract (RE) containing 30% carnosic acid (CA), 16% carnosol (COH) and 5% rosmarinic acid (RA) was studied in vitro alone and in combination with the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). The antioxidant efficiency of the extract, CA, and RA, was determined by a kinetic analysis of the 2,2-diphenyl-2-picrylhydrazyl hydrate radical (DPPH·) scavenging activity. RE showed two different rate slopes in the reduction of DPPH· vs. time curve, which correlated with the distinct behaviours of RA and CA; pure RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from 4.4 to17 folds in the amounts of the synthetic compounds used. © 2008 Elsevier Ltd. All rights reserved. Fil:Repetto, V. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Vojnov, A.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Moreno, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03088146_v115_n2_p456_Romano
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Antibacterial Antioxidant Carnosic acid Polyphenols Rosemary Rosmarinic acid Synergism
spellingShingle	Antibacterial Antioxidant Carnosic acid Polyphenols Rosemary Rosmarinic acid Synergism Romano, C.S. Abadi, K. Repetto, V. Vojnov, A.A. Moreno, S. Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
topic_facet	Antibacterial Antioxidant Carnosic acid Polyphenols Rosemary Rosmarinic acid Synergism
description	Antioxidant and antibacterial activity of a methanol rosemary extract (RE) containing 30% carnosic acid (CA), 16% carnosol (COH) and 5% rosmarinic acid (RA) was studied in vitro alone and in combination with the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). The antioxidant efficiency of the extract, CA, and RA, was determined by a kinetic analysis of the 2,2-diphenyl-2-picrylhydrazyl hydrate radical (DPPH·) scavenging activity. RE showed two different rate slopes in the reduction of DPPH· vs. time curve, which correlated with the distinct behaviours of RA and CA; pure RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from 4.4 to17 folds in the amounts of the synthetic compounds used. © 2008 Elsevier Ltd. All rights reserved.
format	JOUR
author	Romano, C.S. Abadi, K. Repetto, V. Vojnov, A.A. Moreno, S.
author_facet	Romano, C.S. Abadi, K. Repetto, V. Vojnov, A.A. Moreno, S.
author_sort	Romano, C.S.
title	Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
title_short	Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
title_full	Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
title_fullStr	Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
title_full_unstemmed	Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
title_sort	synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
url	http://hdl.handle.net/20.500.12110/paper_03088146_v115_n2_p456_Romano
work_keys_str_mv	AT romanocs synergisticantioxidantandantibacterialactivityofrosemaryplusbutylatedderivatives AT abadik synergisticantioxidantandantibacterialactivityofrosemaryplusbutylatedderivatives AT repettov synergisticantioxidantandantibacterialactivityofrosemaryplusbutylatedderivatives AT vojnovaa synergisticantioxidantandantibacterialactivityofrosemaryplusbutylatedderivatives AT morenos synergisticantioxidantandantibacterialactivityofrosemaryplusbutylatedderivatives
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Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives

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