Fractions of laurel essential oil obtained by molecular distillation with greater antioxi-dant and antimicrobial activities Fracciones de aceite esencial de laurel obtenidas por destilación molecular con mayor actividad antioxidante y antimicrobiana

LAMBIR JACOBO, A.J.; CAREZZANO, M.E.; QUIROGA, P.R.; GROSSO, N.R.

AgriScientia

Universidad Nacional de Cordoba

Lugar: Cordoba; Año: 2022 vol. 39 p. 105 - 116

0327-6244

This study aimed to analyze the chemical composition and the antioxidant and antimicrobial activities of Laurus nobilis L. essential oil (LEO) and its fractions obtained by short-path molecular distillation. According to the chemical composition, it can be said that LEO and its fractions proved to have antioxidant activity since both have a high content of total phenolic content (TPC). Short-path molecular distillation was used to separate essential oil fractions with superior antioxidant activity. Laurel residue (LR) exhibited the greatest antioxidant activity, with higher values of trolox equivalent antioxidant capacity with ABTS radical cation (TEAC-ABTS) assay and TPC. In addition, LR had the lowest value of IC50-DPPH. For antimicrobial activity, all natural products tested had an effect on all foodborne pathogenic microorganisms. LEO, as well as its fractions, showed antimicrobial, bacteriostatic, or bactericidal activity against Gram-positive and Gram-negative bacteria. The LEO and its fractions obtained by molecular distillation can be used as antimicrobials and as food preservatives to prevent oxidation. Also, consumers considered the addition of LEO or its fractions in food products as positive.