Resumo

GANDRA, Eliezer A et al. Antimicrobial and antioxidant potential of extracts of rosemary, fennel, tarragon and oregano. Rev. cienc. tecnol. [online]. 2013, n.20, pp.24-29. ISSN 1851-7587.

The food industry has undergone constant pressure to remove chemical preservatives and to adopt natural alternatives for the preservation of food products. Among these alternatives stand out Natural Antimicrobial Systems (NAS), derived from renewable resources. Rosemary (Rosmarinus officinalis Linn.), fennel (Foeniculum vulgare Mill.), tarragon (Arthemisia dracunculus, Linn.) and oregano (Origanum vulgare, Linn.) are used as a condiment / flavoring in cooking, In some studies, they were suggested as inhibitors against various bacteria. Within this context, this paper presents a preliminary study to evaluate the antibacterial and antioxidant potential of extracts of tarragon, oregano, fennel and rosemary. The results obtained allowed us to verify that with the exception of fennel extract, all extracts showed antibacterial and antioxidant potential.

Palavras-chave : Plant extracts; Bacterial inhibitors; Antioxidant; Arthemisia dracunculus; Foeniculum vulgare.

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