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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doaj-3154aa2d975443d398c758a765041d6b2021-07-15T15:42:13ZengMDPI AGMolecules1420-30492021-06-01263859385910.3390/molecules26133859In 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 SystemVeronika Valková0Hana Ďúranová1Lucia Galovičová2Nenad L. Vukovic3Milena Vukic4Miroslava Kačániová5AgroBioTech Research Centre, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaAgroBioTech Research Centre, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 12, 34000 Kragujevac, SerbiaDepartment of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 12, 34000 Kragujevac, SerbiaDepartment of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaThe 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%), menthol (40.1%), and linalool acetate (35.0%), respectively. The highest DPPH radical-scavenging activity was identified in MEO (36.85 ± 0.49%) among the investigated EOs. Regarding antimicrobial activities, we found that LEO had the strongest inhibitory efficiencies against the growth of <i>Pseudomonas aeruginosa</i> and <i>Candida</i> (<i>C.</i>) <i>tropicalis</i>, MEO against <i>Salmonella</i> (<i>S.</i>) <i>enterica</i>, and REO against <i>Staphylococcus</i> (<i>S.</i>) <i>aureus</i>. The strongest antifungal activity was displayed by mint EO, which totally inhibited the growth of <i>Penicillium</i> (<i>P.</i>) <i>expansum</i> and <i>P. crustosum</i> in all concentrations; the growth of <i>P. citrinum</i> was completely suppressed only by the lowest MEO concentration. The lowest minimal inhibitory concentrations (MICs) against <i>S. enterica</i>, <i>S. aureus</i>, and <i>C. krusei</i> were assessed for MEO. In situ analysis on the bread model showed that 125 µL/L of REO exhibited the lowest mycelial growth inhibition (MGI) of <i>P. citrinum</i>, and 500 µL/L of MEO caused the highest MGI of <i>P. crustosum</i>. Our results allow us to make conclusion that the analysed EOs have promising potential for use as innovative agents in the storage of bakery products in order to extend their shelf-life.https://www.mdpi.com/1420-3049/26/13/3859essential oilsvolatile compoundsantioxidant activityantifungal activityantibacterial activitybakery product |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Veronika Valková Hana Ďúranová Lucia Galovičová Nenad L. Vukovic Milena Vukic Miroslava Kačániová |
spellingShingle |
Veronika Valková Hana Ďúranová Lucia Galovičová Nenad L. Vukovic Milena Vukic Miroslava Kačániová 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 Molecules essential oils volatile compounds antioxidant activity antifungal activity antibacterial activity bakery product |
author_facet |
Veronika Valková Hana Ďúranová Lucia Galovičová Nenad L. Vukovic Milena Vukic Miroslava Kačániová |
author_sort |
Veronika Valková |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2021-06-01 |
description |
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%), menthol (40.1%), and linalool acetate (35.0%), respectively. The highest DPPH radical-scavenging activity was identified in MEO (36.85 ± 0.49%) among the investigated EOs. Regarding antimicrobial activities, we found that LEO had the strongest inhibitory efficiencies against the growth of <i>Pseudomonas aeruginosa</i> and <i>Candida</i> (<i>C.</i>) <i>tropicalis</i>, MEO against <i>Salmonella</i> (<i>S.</i>) <i>enterica</i>, and REO against <i>Staphylococcus</i> (<i>S.</i>) <i>aureus</i>. The strongest antifungal activity was displayed by mint EO, which totally inhibited the growth of <i>Penicillium</i> (<i>P.</i>) <i>expansum</i> and <i>P. crustosum</i> in all concentrations; the growth of <i>P. citrinum</i> was completely suppressed only by the lowest MEO concentration. The lowest minimal inhibitory concentrations (MICs) against <i>S. enterica</i>, <i>S. aureus</i>, and <i>C. krusei</i> were assessed for MEO. In situ analysis on the bread model showed that 125 µL/L of REO exhibited the lowest mycelial growth inhibition (MGI) of <i>P. citrinum</i>, and 500 µL/L of MEO caused the highest MGI of <i>P. crustosum</i>. Our results allow us to make conclusion that the analysed EOs have promising potential for use as innovative agents in the storage of bakery products in order to extend their shelf-life. |
topic |
essential oils volatile compounds antioxidant activity antifungal activity antibacterial activity bakery product |
url |
https://www.mdpi.com/1420-3049/26/13/3859 |
work_keys_str_mv |
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