Biochemical, Antioxidant, and Antimicrobial Profiling of Essential Oils of Indian Origin for Culinary Applications

Biochemical, Antioxidant, and Antimicrobial Profiling of Essential Oils of Indian Origin for Culinary Applications

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 wa...

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Bibliographic Details
Main Authors: K. Sathish Kumar, S. Visnuvinayagam, G. Teena, K. Elavarasan, J. Bindu, Amjad K. Balange, R. Sivaranjani, L. Narasimhamurthy
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/ijfo/9326683
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