Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

• Published in: Biology (Basel, Switzerland) Vol. 10; no. 11; p. 1091
• Main Authors: De-Montijo-Prieto, Soumi, Razola-Díaz, María Del Carmen, Gómez-Caravaca, Ana María, Guerra-Hernandez, Eduardo Jesús, Jiménez-Valera, María, Garcia-Villanova, Belén, Ruiz-Bravo, Alfonso, Verardo, Vito
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 25.10.2021; MDPI
• Subjects: ABTS; Acids; Agar; Antimicrobial activity; Antimicrobial agents; Antioxidants; antiradical activity; Botrytis cinerea; Chemical composition; Cinnamon; DPPH; Essential oils; Food; Food industry; Food preservation; food spoilage; Fruits; Herbs; Microorganisms; Minimum inhibitory concentration; Mycelia; Oils & fats; Preservatives; Spices; Staphylococcus infections; Vegetables; United States > US; Spain; antiradical activity; DPPH; food spoilage; essential oils; ABTS
• ISSN: 2079-7737; 2079-7737
• DOI: 10.3390/biology10111091

In the field of food preservation, encapsulated Essential Oils (EOs) could be the best non-toxic and eco-friendly tool for food preservative applications substituting the chemicals ones that have several disadvantages for the environment and health. Thirteen commercial EOs from plants, fruits, and vegetables were characterized by GC-MS. The antioxidant activity was measured by DPPH and ABTS techniques. Antimicrobial activity was assessed by agar well-diffusion method and the Minimum Inhibitory Concentration (MIC) by agar dilution method against six bacteria, , and . All the EOs tested have demonstrated antioxidant activity in the range of IC 0.01-105.32 mg/mL. Between them, cinnamon EOs were the best, followed by oregano and thyme EOs. Fennel EO showed the lowest radical scavenging. MIC values ranged from 0.14 to 9 mg/mL. , thyme, and oregano EOs were the most effective against the bacterial species tested, and the yeast . On the contrary, citric fruit EOs showed low or no inhibition against most bacterial strains. The percentages of inhibition of mycelia growth of ranged from 3.4 to 98.5%. Thyme, oregano, mint, and fennel EOs showed the highest inhibition.