Laurel, Laurus nobilis L.: a review of its botany, traditional uses, phytochemistry and pharmacology

Anzano, Attilio; Falco, Bruna de; Grauso, Laura; Motti, Riccardo; Lanzotti, Virginia

doi:10.1007/s11101-021-09791-z

Cited by 16 publications

(18 citation statements)

References 127 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In particular, bay laurel EO contains monoterpene hydrocarbons ( α - and β -pinene, sabinene), oxygenated monoterpene hydrocarbons (1,8-cineol, α -terpinyl acetate, linalool, α -terpineol), and aromatic compounds (eugenol and methyleugenol) (see Table 2 ) that can exhibit preservative properties through different mechanisms [ 46 ]. The inhibitory effect against foodborne bacteria (such as Staphylococcus aureus , Escherichia coli , Listeria monocytogenes Salmonella spp., Shigella spp., Bacillus subtilis ) and fungi belonging to Aspergillus , Fusarium , Eurotium , and Penicillium genus are associated with the presence of the two hydrocarbon categories [ 46 , 47 , 48 , 49 , 50 , 51 ]. These categories are included in the list of flavorings used in foods without restriction, according to EU legislation [ 52 ].…”

Section: Assessment Of the Preservative Propertiesmentioning

confidence: 99%

“…While eugenol is included in the EU list of permitted flavorings [ 52 ], methyleugenol, which is biosynthetically related [ 56 , 57 ] and usually present at higher levels to eugenol, has been reported as toxic, thus restricting its direct application to the food and cosmetics industry [ 58 ]. Table 4 incorporates data for the eugenol and methyleugenol concentrations of bay laurel EOs from different Mediterranean countries, which show a considerable natural variability [ 13 , 15 , 18 , 22 , 26 , 27 , 28 , 51 , 53 , 57 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , …”

Section: Assessment Of the Preservative Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Ordoudi

Papapostolou

Nenadis

et al. 2022

Foods

View full text Add to dashboard Cite

Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.

show abstract

Section: Assessment Of the Preservative Propertiesmentioning

confidence: 99%

Section: Assessment Of the Preservative Propertiesmentioning

confidence: 99%

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Ordoudi

Papapostolou

Nenadis

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…15 Laurus nobilis L. 0420 Lauraceae Laurel Laurel is traditionally used as food spice to season roast meats, stews, snails, fish, sauces, soups, and boiled chestnuts. 17 Mentha aquatica L. 0520 Lamiaceae Water mint Leaves used as flavouring foods, the essential oil has antimicrobial and antioxidant activities. 20 Myrtus communis L. 0620 Myrtaceae Common myrtle or myrtle…”

Section: Eucalyptus Camaldulensismentioning

confidence: 99%

“…Laurus nobilis L. (Lauraceae) is used in the kitchen as a spicy fragrance to flavour meat, fish, broths, and vegetables. The leaves are also traditionally used to reduce high blood sugars, and protect against fungal and bacterial infections, and gastrointestinal pains 17 . Rosmarinus officinalis L. and Mentha aquatica L. are widely consumed aromatic plants that belong to the Lamiaceae family.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics and chemometrics of seven aromatic plants: Carob, eucalyptus, laurel, mint, myrtle, rosemary and strawberry tree

Falco

Grauso

Fiore

et al. 2022

Phytochemical Analysis

Self Cite

View full text Add to dashboard Cite

Introduction: Arbutus unedo L. (strawberry tree), Ceratonia siliqua L. (carob), Eucalyptus camaldulensis Dehnh. (eucalyptus), Laurus nobilis L. (laurel), Mentha aquatica L. (water mint), Myrtus communis L. (common myrtle), and Rosmarinus officinalis L. (rosemary) are aromatic plants from the Mediterranean region whose parts and preparations are used for their nutritional properties and health benefits.Objectives: To evaluate and compare the metabolites profile, total phenol content (TPC), and antioxidant activity of plant leaves for their future use. Gas chromatography-mass spectrometry (GC-MS) was used for metabolomics. Data comparison was performed by chemometrics.Methodology: Polar and apolar extracts were analysed using untargeted GC-MS metabolomics followed by chemometrics (principal component analysis, heatmap correlation and dendrogram) to identify, quantify and compare the major organic compounds in the plants. Additionally, nuclear magnetic resonance (NMR) spectroscopy was used for the laurel polar extract to identify D-gluco-L-glycero-3-octulose whose presence was unclear from the GC-MS data. TPC and antioxidant assays were performed using classical methods (Folin-Ciocalteu, 2,2 0 -azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH)) and correlated to the phytochemical profiles.Results: Forty-three metabolites were identified including amino acids, organic acids, carbohydrates, phenols, polyols, fatty acids, and alkanes. Eight metabolites (D-fructose, D-glucose, D-mannose, gallic acid, quinic acid, myo-inositol, palmitic and stearic acids) were in common between all species. D-Gluco-L-glycero-3-octulose (37.29 ± 1.19%), D-pinitol (31.33 ± 5.12%), and arbutin (1.30 ± 0.44%,) were characteristic compounds of laurel, carob, and strawberry tree, respectively. Carob showed the highest values of TPC and antioxidant activity.Conclusion: GC-MS metabolomics and chemometrics analyses are fast and useful methods to determine and compare the metabolomics profiling of aromatic plants of food and industrial interest.

show abstract

“…The review by Anzano and co-authors ( 2022 ) represents a survey of the literature data on Laurus nobilis L. (Lauraceae), the common laurel. Authors give a botanical description of the plant, and extensively comment its traditional uses.…”

mentioning

confidence: 99%

Editorial to the special issue: “Phytochemicals in nutrition and health: advances and challenges”

Avato

Argentieri

2022

Phytochem Rev

View full text Add to dashboard Cite

Laurel, Laurus nobilis L.: a review of its botany, traditional uses, phytochemistry and pharmacology

Cited by 16 publications

References 127 publications

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Metabolomics and chemometrics of seven aromatic plants: Carob, eucalyptus, laurel, mint, myrtle, rosemary and strawberry tree

Editorial to the special issue: “Phytochemicals in nutrition and health: advances and challenges”

Contact Info

Product

Resources

About