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Antioxidant and antibacterial activities of Matricaria chamomilla and Teucrium polium essential oils: Possible use in food preservation
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Antioxidant and antibacterial activities of Matricaria chamomilla and Teucrium polium essential oils: Possible use in food preservation
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Journal Article
Antioxidant and antibacterial activities of Matricaria chamomilla and Teucrium polium essential oils: Possible use in food preservation
2025
Overview
The current work is devoted to using essential oils isolated from two wild-growing plants of Matricaria chamomilla and Teucrium polium in resistance to food spoilage, considering their antioxidant and antibacterial activities. Hydro-distillation extraction (HD) method was used to obtain essential oils and gas chromatography–flame ionization detection and gas chromatography–mass spectrometry were used to identify oils. Thus, the antioxidant activity of the oils was determined with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS) radical scavenging method. In all, 45 constituents, such as 1,8-cineole, germac-rene-D, and artemisia ketone, were found in M chamomilla oil, contributing 89.06% of the total composition. T. polium L. oil contained 37 compounds, contributing 93.84% of the total composition; the two major compounds being beta-pinene at 74.81% and alpha-pinene at a proportion of 14.62%. The significant antioxidant and antibacterial properties of the above essential oils may affect the food sector to serve as natural and safe food preservatives. Thus, the study demonstrated that the identified essential oils of M. chamomilla L. and T. polium L. could be used as natural bioactive materials to form useful and prospective food products with enriched healthy properties.
