Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities

Abstract

This study is focused on the comparison and classification of parsley, lovage, basil, and thyme essential oils (EOs) based on their chemical composition, total phenolic content, antioxidant and antibacterial activities by using appropriate chemometric methods: Principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that parsley, lovage, and thyme EOs are rich in monoterpene hydrocarbons, but basil EO is rich in oxygenated monoterpenes and phenylpropanoids, and that both PCA and HCA separated essential oils into two main groups of which one contains two sub-groups. β-Phellandrene was the major component identified in parsley and lovage EOs, estragole was the major component in basil EO, and p-cymene was the major component in thyme EO. Thyme EO showed the highest level of total phenolics, the highest antioxidant capacity, and exhibited the stronger antibacterial activity, results that were emphasized by both chemometric methods used. Among tested essential oils, the one of parsley was distinguished by a low total TPC, weak antioxidant activity, and weak antibacterial activity against S. enteritidis (ATCC 13076); lovage EO by low TPC, weak antioxidant activity, but moderate antibacterial activity; and basil EO by low TPC, moderate antioxidant activity, and weak antibacterial activity against L. monocytogenes (ATCC 19114).

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

“…The essential oil of tarragon was dried over anhydrous sodium sulphate and stored at 4 °C prior to analysis. The extraction yield was calculated as the volume of essential oil (mL) per dried leaves’ weight (g) and multiplied by 100 [ 5 ].…”

“…The qualitative ITEX/GC-MS (in-tube extraction coupled with gas chromatography-mass spectrometry) analysis of volatile constituents was carried out as described in our previous report [ 5 ]. A sample of 1 µL volume was measured into a sealed-cap headspace vial (20 mL) and maintained on continuous agitation at 60 °C for 10 min.…”

“…Essential oils are among the active agents used to enhance the functionality of edible films. It is well known essential oils possess antioxidant, antibacterial, and antifungal properties and that their chemical compounds are responsible for these [ 1 , 4 , 5 ]. Several studies have reported that essential oil of tarragon exhibits antioxidant activity [ 6 , 7 , 8 , 9 ] and is efficient against various food-related microorganisms such as Bacillus subtilis [ 10 ], Escherichia coli [ 7 , 10 ], Pseudomonas aeruginosa [ 10 ], Staphylococcus aureus [ 7 , 8 , 10 ], Listeria monocytogenes [ 8 ], Proteus vulgaris [ 10 ], Alcaligenes faecalis [ 8 ], Shigella dysenteriae [ 8 ], Aerobacter aerogenes [ 10 ], Candida albicans [ 7 , 11 ], Saccharomyces cerevisiae var.…”

Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

“…but against H 2 S producing bacteria and lactic acid bacteria, the one with 3% oregano EO under the MAP. Different inhibitory effects displayed by an essential oil against various bacteria are most probably due to its chemical composition [35]. The antimicrobial mechanism of action of plant EOs is related to the hydrophobicity of their components [36], which enables them to migrate in the lipids of the bacterial cell membrane and mitochondria, disturbing their structures and rendering them more permeable [37]; leakage of ions and intracellular constituents can thus occur [38].…”

Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time

“…However, many studies revealed the negative effects of synthetic food preservatives on human health and the increasing resistance of microorganisms to these compounds. As a result, researchers are focused on the identification and use of natural preservatives like essential oils (EOs), which are volatile liquids distilled from different aromatic plant materials [4][5][6][7]. EOs from Origanum vulgare L. (oregano -OrEO) and Mintha piperita (mint -MiEO) are effective in inhibiting a range of cheeserelated bacteria in vitro systems, making them a key alternatives for cheese preservation [8].…”