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)

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) plants by hydrodistillation. The volatile composition of essential oils was determined using GC-MS, and the compounds 1,8-Cineole (48.50%), Eugenol (49.49%), and Cinnamaldehyde (65.34%) were identified as the major compounds of laurel, clove, and cinnamon essential oils, respectively. Determination of antioxidant capacity of essential oils was performed by ABTS+ and DPPH method, and cinnamon essential oil showed the highest inhibiton percentage. The antimicrobial activity of essential oils was determined and cinnamon essential oil was identified as the most efficient against test pathogen strains among the evaluated oils (28mm average-inhibition-zone). On the other hand, the cytotoxicity of the oils was assessed using the MTT test on L-929 cell line, and no harmful effects were seen in clove and cinnamon oil samples. The protective effect of the oils has been tested against total mesophilic aerobic bacteria and yeast-mould count in preservative-free tomato paste model food environment with a 25-day storage period. At the end of 25 days, the control group had 3x102 cfu/g excess colony formation, but the samples treated with 1.5% concentration had 1.5x101 cfu/g mean count. The use of an oil mixture as a hand disinfectant was tested on fifteen individuals using swab analyses. As a result of this, essential oils suppressed microorganisms at a rate of 85%, whereas isopropyl alcohol addition increased antibacterial activity to 98%.

Keywords: Essential oils, antimicrobials, antioxidant, Cytotoxicity, natural, model-food