Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/12766
Title: The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin
Authors: Riabov P.
Micić, Darko
Božović R.
Jovanovic D.
Tomic Lucic, Aleksandra
Šovljanski, Olja
Filip M.
Tosti, Tomislav
Ostojic, Sanja
Blagojevic B.
Đurović, Saša
Journal: Industrial Crops and Products
Issue Date: 1-Sep-2020
Abstract: © 2020 Elsevier B.V. Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that α-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and α-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by α-terpineol (15.46%), while α-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.
URI: https://scidar.kg.ac.rs/handle/123456789/12766
Type: Article
DOI: 10.1016/j.indcrop.2020.112498
ISSN: 09266690
SCOPUS: 85084934436
Appears in Collections:University Library, Kragujevac
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