Essential Oils: Authenticity and Nutritional Aspects

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 4642

Special Issue Editors

Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Attiki, Greece
Interests: bioactivity of anthocyanins and their stability as natural food colorants; analysis of aromatic plants and their application in foods; isolation and identification of antioxidant compounds (phenolics) from aromatic-pharmaceutical plants and plant-derived foods; fats and oils analysis
Special Issues, Collections and Topics in MDPI journals
Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Attiki, Greece
Interests: analysis of volatile compounds for the assessment of food quality; spoilage and adulteration; isolation and determination of phenolic compounds from aromatic plants and plant-derived foods; microbial and food lipid analysis; food metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Essential oils are attracting more and more attention due to their diverse applications in many fields including perfumery, cosmetics, food technology, pharmaceuticals, phytomedicine, aromatherapy, etc. As regards the food industry, their uses as food preservatives and flavorings are dependent on their chemical composition, which in turn is strictly dependent on their botanical and geographical origin, the cultivation method, and the plant tissue employed for distillation. As natural extracts, essential oils possess a strong marketing advantage, which is threatened by adulteration with synthetic materials or cheaper volatile compounds from other natural sources. Moreover, as adulteration may come from related plant species, or plants of the same species but from other countries, it is of paramount importance to establish methods for authentication and adulterants detection.

Besides their role as functional food components, essential oils seem to be implicated in protein glycation and lipid peroxidation, which are important chemical reactions in foods. The inhibition of such reactions is associated with positive effects on many diseases and the aging of human organisms.

Dr. Chrysavgi Gardeli
Dr. Athanasios Mallouchos
Guest Editors

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Keywords

  • Authentication
  • Adulteration
  • Inhibition of glycation
  • Inhibition of lipid peroxidation

Published Papers (1 paper)

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Research

8 pages, 378 KiB  
Communication
Chemical Composition of Essential Oils of Aromatic and Medicinal Herbs Cultivated in Greece—Benefits and Drawbacks
by Ioannis N. Pasias, Dimitris D. Ntakoulas, Kalomoira Raptopoulou, Chrysavgi Gardeli and Charalampos Proestos
Foods 2021, 10(10), 2354; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102354 - 03 Oct 2021
Cited by 17 | Viewed by 4073
Abstract
The current study investigated and determined the major compounds of six essential oils derived from different plant species cultivated in Greece (Lavandula angustifolia, Origanum vulgare, Pistacia lentiscus var. chia, Citrus reticulata, Citrus limon and Crithmum maritimum). The results proved that all [...] Read more.
The current study investigated and determined the major compounds of six essential oils derived from different plant species cultivated in Greece (Lavandula angustifolia, Origanum vulgare, Pistacia lentiscus var. chia, Citrus reticulata, Citrus limon and Crithmum maritimum). The results proved that all these essential oils have a high potential for use as food preservatives, since among the compounds determined were sabinene, b-myrcene, a-pinene, carvacrol and limonene, all of which were responsible for the strong antimicrobial activity against Staphylococcus aureus. However, the amounts of some compounds, such as linalool and citral, were at high levels, and this can be a danger for some sensitive population groups due to allergic reactions. The essential oil compounds which were identified using GC-MS and quantified through GC-FID represented more than 95% of the total essential oils of the investigated plant species. Finally, all essential oils provided high phenolic content. Full article
(This article belongs to the Special Issue Essential Oils: Authenticity and Nutritional Aspects)
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