Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Indus


  • M. Dolores Ibáñez Departament de Farmacologia. Facultat de Farmàcia. Universitat de València.
  • M. Pilar López-Gresa Instituto de Biología Molecular y Celular de Plantas. Universidad Politécnica de Valencia-Consejo Superior de Investigaciones Científicas.
  • Purificación Lisón Instituto de Biología Molecular y Celular de Plantas. Universidad Politécnica de Valencia-Consejo Superior de Investigaciones Científicas.
  • Ismael Rodrigo Instituto de Biología Molecular y Celular de Plantas. Universidad Politécnica de Valencia-Consejo Superior de Investigaciones Científicas.
  • José María Bellés Instituto de Biología Molecular y Celular de Plantas. Universidad Politécnica de Valencia-Consejo Superior de Investigaciones Científicas.
  • M. Carmen González-Mas Departament de Farmacologia. Facultat de Farmàcia. Universitat de València.
  • M. Amparo Blázquez Departament de Farmacologia. Facultat de Farmàcia. Universitat de València.



essential oils, agrifood industry, antioxidant activity, antibacterial activity, antifungal activity


Consumers are aware of the dangers arising from the use of synthetic antioxidants and antimicrobials in the agrifood industry, demanding safer and “greener” alternatives. In this study, the antioxidant activity of commercial essential oils through DPPH method, their antimicrobial effects against the bacterium Pseudomonas syringae and the phytopathogenic fungus Fusarium oxysporum by means of the standardized disk method were determined. Clove along with winter savory, cinnamon and oregano essential oils as well as carvacrol showed the highest antioxidant activity comparable to reference standards. Wintergreen essential oil was the most potent inhibitor against P. syringae growth at the highest doses (20 and 10 ?L). Oregano essential oil and its main component carvacrol were able to stop the bacterium growth even at the lowest treatment (1 ?L). Cinnamon, oregano and peppermint essential oils inhibited F. oxysporum development at all doses (20, 10 and 5 ?L) assayed. In general, most of the essential oils displayed more antifungal than antibacterial and antioxidant activities.


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