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

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 v...

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Autores principales:	Soumi De-Montijo-Prieto, María del Carmen Razola-Díaz, Ana María Gómez-Caravaca, Eduardo Jesús Guerra-Hernandez, María Jiménez-Valera, Belén Garcia-Villanova, Alfonso Ruiz-Bravo, Vito Verardo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	essential oils DPPH ABTS food spoilage antiradical activity Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/70237167fb1d4b9ca5d20cdcbacdf819
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id	oai:doaj.org-article:70237167fb1d4b9ca5d20cdcbacdf819
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spelling	oai:doaj.org-article:70237167fb1d4b9ca5d20cdcbacdf8192021-11-25T16:46:56ZEssential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities10.3390/biology101110912079-7737https://doaj.org/article/70237167fb1d4b9ca5d20cdcbacdf8192021-10-01T00:00:00Zhttps://www.mdpi.com/2079-7737/10/11/1091https://doaj.org/toc/2079-7737In 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, <i>Candida albicans</i>, and <i>Botrytis cinerea</i>. All the EOs tested have demonstrated antioxidant activity in the range of IC<sub>50</sub> 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. <i>C. cassia</i>, thyme, and oregano EOs were the most effective against the bacterial species tested, and the yeast <i>C. albicans</i>. On the contrary, citric fruit EOs showed low or no inhibition against most bacterial strains. The percentages of inhibition of mycelia growth of <i>B. cinerea</i> ranged from 3.4 to 98.5%. Thyme, oregano, mint, and fennel EOs showed the highest inhibition.Soumi De-Montijo-PrietoMaría del Carmen Razola-DíazAna María Gómez-CaravacaEduardo Jesús Guerra-HernandezMaría Jiménez-ValeraBelén Garcia-VillanovaAlfonso Ruiz-BravoVito VerardoMDPI AGarticleessential oilsDPPHABTSfood spoilageantiradical activityBiology (General)QH301-705.5ENBiology, Vol 10, Iss 1091, p 1091 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	essential oils DPPH ABTS food spoilage antiradical activity Biology (General) QH301-705.5
spellingShingle	essential oils DPPH ABTS food spoilage antiradical activity Biology (General) QH301-705.5 Soumi De-Montijo-Prieto María del Carmen Razola-Díaz Ana María Gómez-Caravaca Eduardo Jesús Guerra-Hernandez María Jiménez-Valera Belén Garcia-Villanova Alfonso Ruiz-Bravo Vito Verardo Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
description	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, <i>Candida albicans</i>, and <i>Botrytis cinerea</i>. All the EOs tested have demonstrated antioxidant activity in the range of IC<sub>50</sub> 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. <i>C. cassia</i>, thyme, and oregano EOs were the most effective against the bacterial species tested, and the yeast <i>C. albicans</i>. On the contrary, citric fruit EOs showed low or no inhibition against most bacterial strains. The percentages of inhibition of mycelia growth of <i>B. cinerea</i> ranged from 3.4 to 98.5%. Thyme, oregano, mint, and fennel EOs showed the highest inhibition.
format	article
author	Soumi De-Montijo-Prieto María del Carmen Razola-Díaz Ana María Gómez-Caravaca Eduardo Jesús Guerra-Hernandez María Jiménez-Valera Belén Garcia-Villanova Alfonso Ruiz-Bravo Vito Verardo
author_facet	Soumi De-Montijo-Prieto María del Carmen Razola-Díaz Ana María Gómez-Caravaca Eduardo Jesús Guerra-Hernandez María Jiménez-Valera Belén Garcia-Villanova Alfonso Ruiz-Bravo Vito Verardo
author_sort	Soumi De-Montijo-Prieto
title	Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
title_short	Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
title_full	Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
title_fullStr	Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
title_full_unstemmed	Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities
title_sort	essential oils from fruit and vegetables, aromatic herbs, and spices: composition, antioxidant, and antimicrobial activities
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/70237167fb1d4b9ca5d20cdcbacdf819
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Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

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