Examining the possibility of producing natural microbicides and antioxidant agents for food and cosmetic uses from the essential oils of Laurus nobilis (laurel), Syzygium aromaticum (clove), and Cinnamomum verum (cinnamon)

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-05-14 DOI:10.1016/j.fbio.2025.106840

Metin Oktay Beyaz , Ahmet E. Yetiman , Mahmut Doğan , Mehmet Horzum

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引用次数: 0

Abstract

The objectives of this study were to evaluate the chemical composition, antioxidant and microbicide properties, and cytotoxic effects of essential oils acquired from Laurel (Laurus nobilis), Clove (Syzygium aromaticum), and Cinnamon (Cinnamomum verum) by hydrodistillation. GC-MS analysis identified 1,8-cineole (48.50 %), eugenol (49.49 %), and cinnamaldehyde (65.34 %) as the major constituents of laurel, clove, and cinnamon essential oils, respectively. Antioxidant capacity, assessed by ABTS⁺ and DPPH assays, revealed that cinnamon essential oil exhibited the highest inhibition percentage. Antimicrobial testing showed cinnamon oil was most effective against tested pathogens, with an average inhibition zone of 28 mm. On the other hand, cytotoxicity was evaluated using the MTT assay on L-929 fibroblast cells, and no harmful effects were observed for clove and cinnamon oils. The protective effect of the oils has been tested against total mesophilic aerobic bacteria (TMAB) and yeast-mold (YM) count in a preservative-free tomato paste model food environment with a 25-day storage period. At the end of 25 days, the control group had 3 × 10² cfu/g excess colony formation, but the samples treated with 1.5 % concentration had 1.5 × 10¹ cfu/g mean count. Furthermore, a hand sanitizer formulation containing these oils suppressed microorganisms by 85 %, whereas the addition of isopropyl alcohol (25 %) increased the activity to 98 %. These findings demonstrate that clove and cinnamon essential oils possess strong inhibitory effects against microbial growth and oxidation, supporting their potential as natural alternatives to synthetic preservatives and disinfectants.

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研究从月桂（月桂）、丁香（丁香）和肉桂（肉桂）的精油中生产用于食品和化妆品的天然杀微生物剂和抗氧化剂的可能性

本研究的目的是评价从月桂（lauurus nobilis）、丁香（Syzygium aromaticum）和肉桂（Cinnamomum verum）中提取的精油的化学成分、抗氧化和杀微生物性能以及细胞毒作用。GC-MS分析鉴定出月桂、丁香和肉桂精油的主要成分分别为1,8-桉叶油脑（48.50%）、丁香酚（49.49%）和肉桂醛（65.34%）。ABTS+和DPPH检测结果显示，肉桂精油的抗氧化能力最高。抗菌试验表明，肉桂油对病原菌最有效，平均抑制面积为28 mm。另一方面，用MTT法评估了L-929成纤维细胞的细胞毒性，丁香和肉桂油没有观察到有害的影响。在不含防腐剂的番茄酱模型食品环境中，测试了油对中温好氧细菌（TMAB）和酵母霉菌（YM）总数的保护作用。25 d时，对照组菌落形成量为3 × 102 cfu/g， 1.5%浓度处理组菌落形成量为1.5 × 101 cfu/g。此外，含有这些油的洗手液配方可以抑制85%的微生物，而添加异丙醇（25%）则可以将活性提高到98%。这些发现表明丁香和肉桂精油对微生物生长和氧化具有很强的抑制作用，支持它们作为合成防腐剂和消毒剂的天然替代品的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.