The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin
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2020
Authors
Riabov, Pavel A.Micić, Darko M.
Božović, Rade B.
Jovanović, Dušan V.
Tomić, Ana
Šovljanski, Olja
Filip, Snežana
Tosti, Tomislav
Ostojić, Sanja B.
Blagojević, Stevan
Đurović, Saša
Article (Published version)
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Show full item recordAbstract
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 activ...ities 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.
Keywords:
antimicrobial activity / antioxidant activity / chemical profile / different regional origin / essential oil / thermal behaviorSource:
Industrial Crops and Products, 2020, 151, 112498-Publisher:
- Elsevier
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200051 (Institute of General and Physical Chemistry, Belgrade) (RS-MESTD-inst-2020-200051)
DOI: 10.1016/j.indcrop.2020.112498
ISSN: 0926-6690
WoS: 000535703300051
Scopus: 2-s2.0-85084934436
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Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Riabov, Pavel A. AU - Micić, Darko M. AU - Božović, Rade B. AU - Jovanović, Dušan V. AU - Tomić, Ana AU - Šovljanski, Olja AU - Filip, Snežana AU - Tosti, Tomislav AU - Ostojić, Sanja B. AU - Blagojević, Stevan AU - Đurović, Saša PY - 2020 UR - https://cherry.chem.bg.ac.rs/handle/123456789/4024 AB - 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. PB - Elsevier T2 - Industrial Crops and Products T1 - The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin VL - 151 SP - 112498 DO - 10.1016/j.indcrop.2020.112498 ER -
@article{ author = "Riabov, Pavel A. and Micić, Darko M. and Božović, Rade B. and Jovanović, Dušan V. and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Ostojić, Sanja B. and Blagojević, Stevan and Đurović, Saša", year = "2020", abstract = "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.", publisher = "Elsevier", journal = "Industrial Crops and Products", title = "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin", volume = "151", pages = "112498", doi = "10.1016/j.indcrop.2020.112498" }
Riabov, P. A., Micić, D. M., Božović, R. B., Jovanović, D. V., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Ostojić, S. B., Blagojević, S.,& Đurović, S.. (2020). The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. in Industrial Crops and Products Elsevier., 151, 112498. https://doi.org/10.1016/j.indcrop.2020.112498
Riabov PA, Micić DM, Božović RB, Jovanović DV, Tomić A, Šovljanski O, Filip S, Tosti T, Ostojić SB, Blagojević S, Đurović S. The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. in Industrial Crops and Products. 2020;151:112498. doi:10.1016/j.indcrop.2020.112498 .
Riabov, Pavel A., Micić, Darko M., Božović, Rade B., Jovanović, Dušan V., Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Ostojić, Sanja B., Blagojević, Stevan, Đurović, Saša, "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin" in Industrial Crops and Products, 151 (2020):112498, https://doi.org/10.1016/j.indcrop.2020.112498 . .