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Volume 12
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10.3390/agronomy12020387
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Article

Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation

by
Lucia Galovičová
1,*,
Petra Borotová
2,
Veronika Valková
1,
Hana Ďúranová
2,
Jana Štefániková
2,
Nenad L. Vukovic
3,
Milena Vukic
3 and
Miroslava Kačániová
1,4,*
1
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
2
AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
3
Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia
4
Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
*
Authors to whom correspondence should be addressed.
Agronomy 2022, 12(2), 387; https://doi.org/10.3390/agronomy12020387
Submission received: 30 December 2021 / Revised: 30 January 2022 / Accepted: 1 February 2022 / Published: 3 February 2022
(This article belongs to the Special Issue Potential Strategies for Adding Value of Mediterranean and Exotic Fruits and Vegetables ByProducts)
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Abstract

This study aimed to analyze the biological activity of the essential oil Pogostemon cablin (PCEO) to determine the antioxidant, antimicrobial, antibiofilm, insecticidal activity, and chemical composition of the essential oil. We analyzed the structure of biofilms on various surfaces using the MALDI-TOF MS Biotyper and evaluated the antimicrobial effect of the vapor phase of the essential oil in a food model. We determined the main volatile components of PCEO as patchouli alcohol 31.0%, α-bulnesene 21.3%, and α-guaiene 14.3%. The free radical scavenging activity was high and reached 71.4 ± 0.9%, corresponding to 732 ± 8.1 TEAC. The antimicrobial activity against bacteria was weak to moderate. We recorded strong activity against yeast. The antifungal activity was very weak in the contact application. Biofilm-producing bacteria were moderately inhibited by PCEO. The change in biofilm structure due to essential oil was demonstrated by MALDI-TOF MS Biotyper analysis. Vapor phase application in a food model showed relatively strong effects against bacteria and significantly higher antifungal efficacy. The insecticidal activity was observed only at higher concentrations of essential oil. Based on the findings, PCEO can be used in the food industry as an antifungal substance in extending the shelf life of bakery products and as protection in the storage of root vegetables.
Keywords: Pogostemon cablin oil; DPPH; vapor phase; insecticidal activity; antimicrobial activity; antifungal activity; antibiofilm activity; MALDI-TOF MS Biotyper Pogostemon cablin oil; DPPH; vapor phase; insecticidal activity; antimicrobial activity; antifungal activity; antibiofilm activity; MALDI-TOF MS Biotyper

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MDPI and ACS Style

Galovičová, L.; Borotová, P.; Valková, V.; Ďúranová, H.; Štefániková, J.; Vukovic, N.L.; Vukic, M.; Kačániová, M. Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation. Agronomy 2022, 12, 387. https://doi.org/10.3390/agronomy12020387

AMA Style

Galovičová L, Borotová P, Valková V, Ďúranová H, Štefániková J, Vukovic NL, Vukic M, Kačániová M. Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation. Agronomy. 2022; 12(2):387. https://doi.org/10.3390/agronomy12020387

Chicago/Turabian Style

Galovičová, Lucia, Petra Borotová, Veronika Valková, Hana Ďúranová, Jana Štefániková, Nenad L. Vukovic, Milena Vukic, and Miroslava Kačániová. 2022. "Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation" Agronomy 12, no. 2: 387. https://doi.org/10.3390/agronomy12020387

APA Style

Galovičová, L., Borotová, P., Valková, V., Ďúranová, H., Štefániková, J., Vukovic, N. L., Vukic, M., & Kačániová, M. (2022). Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation. Agronomy, 12(2), 387. https://doi.org/10.3390/agronomy12020387

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