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Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain.
Foods. 2016 Mar 04; 5(1)F

Abstract

The aim of this work was to (i) determine the chemical composition of the essential oils of three spices widely cultivated in Spain from organic growth: Foeniculum vulgare, Petroselium crispum, and Lavandula officinalis; (ii) determine the total phenolic content; (iii) determine the antioxidant activity of the essentials oils by means of three different antioxidant tests and (iv) determine the effectiveness of these essentials oils on the inhibition of Listeria innocua CECT 910 and Pseudomonas fluorescens CECT 844. There is a great variability in the chemical composition of the essential oils. Parsley had the highest phenolic content. Overall, parsley presented the best antioxidant profile, given its highest % of inhibition of DPPH radical (64.28%) and FRAP (0.93 mmol/L Trolox), but had a pro-oxidative behavior by TBARS. Lavender essential oil showed the highest antibacterial activity against L. innocua (>13 mm of inhibition at 20-40 μL oil in the discs), followed by parsley with an inhibition zone of 10 mm (when more than 5 μL oil in the discs), and fennel 10 mm (when more than 40 μL oil in the discs). P. fluorescens was not inhibited by the tested essential oils.

Authors+Show Affiliations

IPOA Research Group, Agro-food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain. irene_marin_84@hotmail.com.IPOA Research Group, Agro-food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain. estrella.sayas@umh.es.IPOA Research Group, Agro-food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain. mviuda@umh.es.IPOA Research Group, Agro-food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain. casilda.navarro@umh.es.IPOA Research Group, Agro-food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain. esther.sendra@umh.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28231113

Citation

Marín, Irene, et al. "Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils From Organic Fennel, Parsley, and Lavender From Spain." Foods (Basel, Switzerland), vol. 5, no. 1, 2016.
Marín I, Sayas-Barberá E, Viuda-Martos M, et al. Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain. Foods. 2016;5(1).
Marín, I., Sayas-Barberá, E., Viuda-Martos, M., Navarro, C., & Sendra, E. (2016). Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain. Foods (Basel, Switzerland), 5(1). https://doi.org/10.3390/foods5010018
Marín I, et al. Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils From Organic Fennel, Parsley, and Lavender From Spain. Foods. 2016 Mar 4;5(1) PubMed PMID: 28231113.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain. AU - Marín,Irene, AU - Sayas-Barberá,Estrella, AU - Viuda-Martos,Manuel, AU - Navarro,Casilda, AU - Sendra,Esther, Y1 - 2016/03/04/ PY - 2016/01/12/received PY - 2016/02/02/revised PY - 2016/02/23/accepted PY - 2017/2/24/entrez PY - 2017/2/24/pubmed PY - 2017/2/24/medline KW - antimicrobial KW - antioxidant KW - fennel KW - lavender KW - organics KW - parsley JF - Foods (Basel, Switzerland) JO - Foods VL - 5 IS - 1 N2 - The aim of this work was to (i) determine the chemical composition of the essential oils of three spices widely cultivated in Spain from organic growth: Foeniculum vulgare, Petroselium crispum, and Lavandula officinalis; (ii) determine the total phenolic content; (iii) determine the antioxidant activity of the essentials oils by means of three different antioxidant tests and (iv) determine the effectiveness of these essentials oils on the inhibition of Listeria innocua CECT 910 and Pseudomonas fluorescens CECT 844. There is a great variability in the chemical composition of the essential oils. Parsley had the highest phenolic content. Overall, parsley presented the best antioxidant profile, given its highest % of inhibition of DPPH radical (64.28%) and FRAP (0.93 mmol/L Trolox), but had a pro-oxidative behavior by TBARS. Lavender essential oil showed the highest antibacterial activity against L. innocua (>13 mm of inhibition at 20-40 μL oil in the discs), followed by parsley with an inhibition zone of 10 mm (when more than 5 μL oil in the discs), and fennel 10 mm (when more than 40 μL oil in the discs). P. fluorescens was not inhibited by the tested essential oils. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/28231113/Chemical_Composition_Antioxidant_and_Antimicrobial_Activity_of_Essential_Oils_from_Organic_Fennel_Parsley_and_Lavender_from_Spain_ L2 - https://www.mdpi.com/resolver?pii=foods5010018 DB - PRIME DP - Unbound Medicine ER -
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