Next Article in Journal
Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
Next Article in Special Issue
Antibacterial and Antioxidant Activities of Essential Oils from Artemisia herba-alba Asso., Pelargonium capitatum × radens and Laurus nobilis L.
Previous Article in Journal
A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour
Previous Article in Special Issue
Evaluating the Effectiveness of Essential Oils and Combination of Copper and Lactic Acid on the Growth of E. coli O157:H7 in Laboratory Medium
Article Menu

Export Article

Open AccessArticle
Foods 2016, 5(1), 18;

Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain

IPOA Research Group, Agro-food Technology Department, School of Engineering of Orihuela, Miguel Hernandez University, Ctra. De Beniel km 3.2. 03312 Orihuela, Alicante, Spain
Author to whom correspondence should be addressed.
Academic Editor: Christopher J. Smith
Received: 12 January 2016 / Revised: 2 February 2016 / Accepted: 23 February 2016 / Published: 4 March 2016
(This article belongs to the Special Issue Essential Oils)
View Full-Text   |   Download PDF [228 KB, uploaded 4 March 2016]


The aim of this work was to (i) determine the chemical composition of the essential oils of three spices widely cultivated in Spain from organic growth: Foeniculum vulgare, Petroselium crispum, and Lavandula officinalis; (ii) determine the total phenolic content; (iii) determine the antioxidant activity of the essentials oils by means of three different antioxidant tests and (iv) determine the effectiveness of these essentials oils on the inhibition of Listeria innocua CECT 910 and Pseudomonas fluorescens CECT 844. There is a great variability in the chemical composition of the essential oils. Parsley had the highest phenolic content. Overall, parsley presented the best antioxidant profile, given its highest % of inhibition of DPPH radical (64.28%) and FRAP (0.93 mmol/L Trolox), but had a pro-oxidative behavior by TBARS. Lavender essential oil showed the highest antibacterial activity against L. innocua (>13 mm of inhibition at 20–40 μL oil in the discs), followed by parsley with an inhibition zone of 10 mm (when more than 5 μL oil in the discs), and fennel 10 mm (when more than 40 μL oil in the discs). P. fluorescens was not inhibited by the tested essential oils. View Full-Text
Keywords: antioxidant; antimicrobial; organics; fennel; parsley; lavender antioxidant; antimicrobial; organics; fennel; parsley; lavender
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Marín, I.; Sayas-Barberá, E.; Viuda-Martos, M.; Navarro, C.; Sendra, E. Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain. Foods 2016, 5, 18.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top