In Vitro Antimicrobial Activity of Lavender, Mint, and Rosemary Essential Oils and the Effect of Their Vapours on Growth of <i>Penicillium</i> spp. in a Bread Model System

In Vitro Antimicrobial Activity of Lavender, Mint, and Rosemary Essential Oils and the Effect of Their Vapours on Growth of <i>Penicillium</i> spp. in a Bread Model System

The chemical composition, antioxidant activity, and antimicrobial properties of three commercially available essential oils: rosemary (REO), lavender (LEO), and mint (MEO), were determined in the current study. Our data revealed that the major components of REO, MEO, and LEO were 1,8-cineole (40.4%)...

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Bibliographic Details
Main Authors: Veronika Valková, Hana Ďúranová, Lucia Galovičová, Nenad L. Vukovic, Milena Vukic, Miroslava Kačániová
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Molecules
Subjects:
essential oils
volatile compounds
antioxidant activity
antifungal activity
antibacterial activity
bakery product
Online Access:https://www.mdpi.com/1420-3049/26/13/3859

Internet

https://www.mdpi.com/1420-3049/26/13/3859

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