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A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents

Food and Chemical Toxicology · 2007 · Vol. 45(9) · pp. 1650–1661

Gurdip Singh✉(Deen Dayal Upadhyaya Gorakhpur University)Sumitra Maurya(Deen Dayal Upadhyaya Gorakhpur University)MP deLampasona(National University of Tucumán)César A.N. Catalán(National University of Tucumán)

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Essential Oils and Antimicrobial Activity Phytochemicals and Antioxidant Activities Plant biochemistry and biosynthesisPenicillium citrinumOleoresinChemistryDPPHFood scienceEugenolCinnamomum zeylanicumBark (sound)CamphorAspergillus flavus

MeSH terms

Anti-Bacterial AgentsAntifungal AgentsAntioxidantsAspergillusBacteriaDose-Response Relationship, DrugEugenolFood PreservationFood PreservativesGas Chromatography-Mass SpectrometryMicrobial Sensitivity TestsOils, VolatilePenicilliumPlant ExtractsSpecies Specificity

Funding

Defence Research and Development Organisation
Consejo Nacional de Investigaciones Científicas y Técnicas
Life Sciences Research Board

Citations

656

FWCI

24.61

field-weighted impact

References

48

Percentile

100%

vs. same field & year

Citations per year

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References

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Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum

Journal of Ethnopharmacology · 2001 · 511 citations

Phenolic compounds and their role in oxidative processes in fruits

Food Chemistry · 1999 · 1,260 citations

The deoxyribose method: A simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals

Analytical Biochemistry · 1987 · 2,345 citations

Antioxidant Effects of Some Ginger Constituents

Journal of Food Science · 1993 · 719 citations

Use of a free radical method to evaluate antioxidant activity

LWT · 1995 · 24,722 citations

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