Plants as Source of Essential Oils and Perfumery Applications

Butnariu, Monica

doi:10.1002/9781119718017.ch13

Cited by 24 publications

(12 citation statements)

References 41 publications

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“…Indeed, the chemical composition of EOs is very complex, consisting of a mixture of more than 50 volatiles at very discrepant levels. Of these constituents, the most relevant for antifungal activities are terpenoid compounds and their derivatives, also designated as isoprenoids since the classification of terpenoids is based on the number of isoprene units [ 13 ]. There are several methods for the extraction of EOs, each exhibiting certain advantages and determining physicochemical and biological properties of the extracted oils [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

et al. 2022

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The possibilities of the practical utilization of essential oils (EOs) from various plant species in the food industry have attracted the attention of the scientific community. Following our previous studies, the antifungal activities of three further commercial EOs, Melaleuca armillaris subsp. armillaris (rosalina; REO), Melaleuca quinquenervia (niaouli; NEO), and Abies alba (fir; FEO), were evaluated in the present research in respect to their chemical profiles, over four different concentrations, 62.5 μL/L, 125 μL/L, 250 μL/L, and 500 μL/L. The findings revealed that the major compounds of REO, NEO, and FEO were linalool (47.5%), 1,8-cineole (40.8%), and α-pinene (25.2%), respectively. In vitro antifungal determinations showed that the inhibition zones of a Penicillium spp. mycelial growth ranged from no inhibitory effectiveness (00.00 ± 00.00 mm) to 16.00 ± 1.00 mm, indicating a very strong antifungal activity which was detected against P. citrinum after the highest REO concentration exposure. Furthermore, the in situ antifungal efficacy of all EOs investigated was shown to be dose-dependent. In this sense, we have found that the highest concentration (500 µL/L) of REO, NEO, and FEO significantly reduced (p < 0.05) the growth of all Penicillium strains inoculated on the bread, carrot, and potato models. These results indicate that the investigated EOs may be promising innovative agents in order to extend the shelf life of different types of food products, such as bread, carrot and potato.

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Section: Introductionmentioning

confidence: 99%

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

et al. 2022

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“…It is well established that many sesquiterpenes and their alcohol, aldehyde, and ketone derivatives are biologically active or precursors of metabolites with biological functions, while others have desirable fragrance and flavoring properties [ 28 ]. Spathulenol (8.53–25.86%) and Caryophyllene oxide (2.76–17.46%) were two of the major compounds in all samples.…”

Section: Resultsmentioning

confidence: 99%

Bauhinia forficata Link Infusions: Chemical and Bioactivity of Volatile and Non-Volatile Fractions

et al. 2022

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This study aimed to evaluate Bauhinia forficata infusions prepared using samples available in Rio de Janeiro, Brazil. As such, infusions at 5% (w/v) of different brands and batches commercialized in the city (CS1, CS2, CS3, and CS4) and samples of plant material botanically identified (BS) were evaluated to determine their total phenolic and flavonoid contents (TPC and TFC), antioxidant capacity (ABTS•+, DPPH•, and FRAP assays), phytochemical profile, volatile compounds, and inhibitory effects against the α-amylase enzyme. The results showed that infusions prepared using BS samples had lower TPC, TFC and antioxidant potential than the commercial samples (p < 0.05). The batch averages presented high standard deviations mainly for the commercial samples, corroborating sample heterogeneity. Sample volatile fractions were mainly composed of terpenes (40 compounds identified). In the non-volatile fraction, 20 compounds were identified, with emphasis on the CS3 sample, which comprised most of the compounds, mainly flavonoid derivatives. PCA analysis demonstrated more chemical diversity in non-volatile than volatile compounds. The samples also inhibited the α-amylase enzyme (IC50 value: 0.235–0.801 mg RE/mL). Despite the differences observed in this work, B. forficata is recognized as a source of bioactive compounds that can increase the intake of antioxidant compounds by the population.

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“…Plant compounds are derived from spices and seeds (cinnamon, cumin, clove, turmeric, papaya seed, and cardamom), leaves and flowers (tea, kecombrang, kaffir lime, and kesum), herbs (oregano, rosemary, basil, coriander, thyme, and mint), but also from fruit and vegetable waste and byproducts (garlic, fennel, orange, and cucumber). These matrices of plant origin have a high amount of secondary metabolites, such as phenols, flavones, terpenes, ketones, aldehydes, and alcohols (Butnariu, 2021; Chiocchio et al., 2021). In traditional medicine, plants are described for their health properties like antioxidant, antimicrobial, antiseptic, anti‐inflammatory, analgesic, stimulant, digestive, and lenitive effects (Guarrera & Savo, 2013).…”

Section: Plant‐derived Extracts and Essential Oilsmentioning

confidence: 99%

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

Antonino,

Difonzo,

Faccia

et al. 2023

Journal of Food Science

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Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal‐derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico‐chemical and sensory features as well as the shelf‐life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf‐life, limiting food losses, and creating a food sustainable chain.

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Plants as Source of Essential Oils and Perfumery Applications

Cited by 24 publications

References 41 publications

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

Bauhinia forficata Link Infusions: Chemical and Bioactivity of Volatile and Non-Volatile Fractions

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

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