Phytochemical Characterization of Essential Oils From Laurel From Brazil and Turkey

Morais, L. A. S. de; Gonçalves, Gabriela Granghelli; Castanha, Rodrigo Fernandes

doi:10.17660/actahortic.2011.925.6

Cited by 1 publication

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“…While eugenol is included in the EU list of permitted flavorings [ 52 ], methyleugenol, which is biosynthetically related [ 56 , 57 ] and usually present at higher levels to eugenol, has been reported as toxic, thus restricting its direct application to the food and cosmetics industry [ 58 ]. Table 4 incorporates data for the eugenol and methyleugenol concentrations of bay laurel EOs from different Mediterranean countries, which show a considerable natural variability [ 13 , 15 , 18 , 22 , 26 , 27 , 28 , 51 , 53 , 57 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , …”

Section: Assessment Of the Preservative Propertiesmentioning

confidence: 99%

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Ordoudi

Papapostolou

Nenadis

et al. 2022

Foods

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Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.

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