Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis

Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis

This study aimed to investigate the correlation between main detected volatile compounds and minimum inhibitory concentrations (MIC), which was further analyzed using principal component analysis (PCA). This is among the first studies to systematically link volatile compounds in ground spices to ant...

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Bibliographic Details
Main Authors: Andi Nur Fajri Suloi, Andri Suwanto, Muslih Anwar, Ria Suryani, Muspirah Djalal, Februadi Bastian, Andi Dirpan, Nur Alim Bahmid
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Ground spices
Volatile compounds
Antibacterial activity
Spoilage bacteria
Antimicrobial packaging
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325002200
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