Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying.

Mariia Kokina,Dejan Pljevljakušić,Mark Shamtsyan,Miomir Nikšić,Ana Salević,Viktor Nedović,Milan Pantić,Katarina Šavikin,Ana Kalušević,Steva Lević

doi:10.17113/ftb.57.02.19.5957

Abstract

SUMMARYThe study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2´-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 μg/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time.

Highlights

Essential oils are complex mixtures of volatile chemical compounds
The experimental results are in accordance with those reported by Hart et al [18] and Ninomiya et al [19], who determined terpinen-4-ol as the main compound of tea tree oil
GC-MS analysis revealed that lavender and bergamot essential oils have similar chemical compositions, with linalool and linalool acetate as the main components

Summary

Introduction

Essential oils are complex mixtures of volatile chemical compounds. Each of these substances has its own strong odour and can be found in different parts of a plant, such as roots, flowers, leaves, stems, fruits and seeds [1]. Essential oils are known as secondary metabolites of plants that are formed in plant cells as part of their defence mechanism. These substances have vital functions in allowing the plant to adapt to environmental conditions, protect itself against microorganisms and pests, and attract insects for pollination [3]. The value of essential oils reflects in their ability to prolong shelf-life and maintain characteristics of food products [3]

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