Quality Testing of Industrially Produced Essential Oil of Fir (<i>Abies alba</i> L.) from the Republic of Srpska

Marjanović-Balabań, Željka; Cvjetković, Vesna Gojković; Stanojević, Ljiljana P.; Stanojevic, Jelená́; Nikolić, Ljubiša; Danilović, Bojana

doi:10.1080/0972060x.2020.1799869

Cited by 3 publications

(7 citation statements)

References 16 publications

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“…Having an easing and soothing effect on muscles, it is beneficial for the respiratory system [ 20 ]. Moreover, its strong antioxidant and antimicrobial activities also indicate its significant phytomedicine potencial [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

et al. 2022

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The possibilities of the practical utilization of essential oils (EOs) from various plant species in the food industry have attracted the attention of the scientific community. Following our previous studies, the antifungal activities of three further commercial EOs, Melaleuca armillaris subsp. armillaris (rosalina; REO), Melaleuca quinquenervia (niaouli; NEO), and Abies alba (fir; FEO), were evaluated in the present research in respect to their chemical profiles, over four different concentrations, 62.5 μL/L, 125 μL/L, 250 μL/L, and 500 μL/L. The findings revealed that the major compounds of REO, NEO, and FEO were linalool (47.5%), 1,8-cineole (40.8%), and α-pinene (25.2%), respectively. In vitro antifungal determinations showed that the inhibition zones of a Penicillium spp. mycelial growth ranged from no inhibitory effectiveness (00.00 ± 00.00 mm) to 16.00 ± 1.00 mm, indicating a very strong antifungal activity which was detected against P. citrinum after the highest REO concentration exposure. Furthermore, the in situ antifungal efficacy of all EOs investigated was shown to be dose-dependent. In this sense, we have found that the highest concentration (500 µL/L) of REO, NEO, and FEO significantly reduced (p < 0.05) the growth of all Penicillium strains inoculated on the bread, carrot, and potato models. These results indicate that the investigated EOs may be promising innovative agents in order to extend the shelf life of different types of food products, such as bread, carrot and potato.

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Section: Introductionmentioning

confidence: 99%

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

et al. 2022

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“…By far, most papers that reported antioxidant effects for essential oils from Pinaceae included a DPPH method, often together with at least one additional assessment method (e.g., [ 39 , 40 ]). Still, in many cases, DPPH was the only antioxidant method employed (e.g., [ 41 , 42 ]). Prima facie, this could create the impression that comparing the antioxidant effects of essential oils prepared from Pinaceae species, as measured through this method, should be relatively straightforward.…”

Section: Methods Available For Antioxidant Testing Of Essential Oilsmentioning

confidence: 99%

“…Still, because it was stated that the method in the reference was applied with minor adaptations, one could not be sure whether the measurement timing changed. In a few cases, the authors reported a dynamic assessment, i.e., performing measurements at multiple time points (e.g., 20, 40, 60, 90, and 120 min [ 41 , 66 ]). This approach is helpful as it provides more information on the behavior of the essential oil in contact with the evaluated free radicals (DPPH).…”

Section: Methods Available For Antioxidant Testing Of Essential Oilsmentioning

confidence: 99%

Antioxidant Activity of Essential Oils from Pinaceae Species

Ancuceanu,

Anghel,

Hovaneț

et al. 2024

Antioxidants

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With a widespread distribution throughout the Northern Hemisphere and 11 genera, Pinaceae is the largest family of Gymnosperms in the world. Essential oils are an important chemotaxonomic marker for the species of this family, although the degree of chemical and biological investigation has not been the same for all genera. Essential oils from Abies and Cedrus (from the abietoid clade) or Pinus and Picea (from the pinoid clade) have been more extensively investigated with respect to their chemical composition and biological or pharmacological properties, including their antioxidant effects. Instead, essential oils from the other genera of the family have been less explored in this respect or even have not been investigated at all. This is a narrative review looking into the knowledge acquired up to date, the variability and limitations of the current methods used to estimate antioxidant effects, and multiple comparisons between EOs obtained from different genera, species, and plant parts, as well as potential applications and future directions of research and utilization of essential oils derived from Pinaceae species.

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“…A similar result was obtained by Serban et al [24], who found that fir essential oil significantly inhibited the growth of C. albicans colonies on agar, but was not effective against Escherichia coli and Staphylococcus aureus. Marjanovic-Balaban et al [25] observed activity of A. alba essential oil against C. albicans as well as several bacteria. Lanzerstorfer et al [26] observed that air-dispersed essential oils from lemon (Citrus limon) and silver fir significantly (40-60%) decreased air contamination with fungal spores in hospital rooms.…”

Section: Introductionmentioning

confidence: 99%

“…25 -time to 25% of G max (G max -total number of germinating seeds); T 75 -time to 75% of G max ; MGT-mean germination time; U 75-25 -time from 25 to 75% of G max 2. Means in columns followed by the same letter are not significantly different at a level α = 0.05, according to Duncan's multiple range test.…”

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confidence: 99%

Chemical Composition of Fir, Pine and Thyme Essential Oils and Their Effect on Onion (Allium cepa L.) Seed Quality

2021

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Botrytis allii and B. cinerea are important seed-transmitted pathogens of onion. The aim of this study was to determine the chemical compositions of fir, pine and thyme essential oils and evaluate their effects on the germination, vigour and health of onion seeds. Gas Chromatography/Mass Spectroscopy was used for the analysis of the oils’ chemical compositions. Seed germination, vigour and health tests were performed on untreated seeds and on seeds treated with volatile compounds of the oils applied at a concentration of 0.2 µL cm−3 for 6, 12, 24, 48 and 72 h or at a concentration of 0.4 µL cm−3 for 3, 6 and 12 h. The main components of fir oil were bornyl acetate (55.5%) and α-pinene (15.6%), pine oil contained mostly α-pinene (35.5%) and β-pinene (18.6%), and thymol (34.2%) and p-cymene (26.2%) prevailed in thyme oil. Almost all treatments significantly reduced seed infestation with Alternaria alternata and Fusarium spp., and some effectively controlled Botrytis spp., however, seed health improvement was usually associated with deterioration of seed germination and vigour. Only treatment with fir oil at a concentration of 0.2 µL cm−3 for 6 h effectively controlled seed-borne pathogens and positively affected seed germination. Considering the beneficial effect of the oils on seed health, further studies are necessary in order to establish the optimal conditions for onion seed treatment.

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Quality Testing of Industrially Produced Essential Oil of Fir (Abies alba L.) from the Republic of Srpska

Cited by 3 publications

References 16 publications

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

Antioxidant Activity of Essential Oils from Pinaceae Species

Chemical Composition of Fir, Pine and Thyme Essential Oils and Their Effect on Onion (Allium cepa L.) Seed Quality

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