Safety of 3,7-Dimethyloctan-3-olIn 2016, Radaelli, Marcela;da Silva, Barbara Parraga;Weidlich, Luciana;Hoehne, Lucelia;Flach, Adriana;da Costa, Luiz Antonio Mendonca Alves;Ethur, Eduardo Miranda published 《Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens》. 《Brazilian Journal of Microbiology》published the findings. The article contains the following contents:
Despite recent advances in food production technol., food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum major ana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chem. compositions of the oils were determined by GC-MS (gas chromatog.-mass spectrometry). The identities of the isolated compounds were established from the resp. Kováts indexes, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from min. inhibitory concentration (MIC) and min. bactericidal concentration (MBC) using the microdilution method. Min. inhibitory concentration values were 1.25 mg mL-1 for thyme, 5.0 mg mL-1 for basil and marjoram, and 10 mg mL-1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their min. inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chem. preservatives in the control and inactivation of pathogens in com. produced food systems. The experimental procedure involved many compounds, such as 3,7-Dimethyloctan-3-ol (cas: 78-69-3) .
3,7-Dimethyloctan-3-ol(cas:78-69-3) is a fatty alcohol that is 3-octanol substituted by methyl groups at positions 3 and 7.Safety of 3,7-Dimethyloctan-3-ol Metabolite observed in cancer metabolism. It has a role as a human metabolite.
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