ArticleInternational journal of food science2024
Biochemical, Antioxidant, and Antimicrobial Profiling of Essential Oils of Indian Origin for Culinary Applications.
Article in International journal of food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Ginger and derivatives as promising antibiotics-independent options to tackle infections caused by bacterial including multi-drug resistant pathogens - A review.European journal of microbiology & immunology · 2026Review
- Essential Oils as an Alternative to Synthetic Antiseptics in Cosmetics and Personal Care Products.Chemistry & biodiversity · 2026Review
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the biochemical composition and tested the antioxidant and antimicrobial properties of four Indian-origin essential oils (EOs)-ginger, garlic, clove, and eucalyptus-to evaluate their potential for culinary applications. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the chemical constituents of EOs. Antioxidant assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and antimicrobial assays such as Agar well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) were carried out. In GC-MS analysis,
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