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Volume 11
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10.3390/foods11050752
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Review

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

by
Stella A. Ordoudi
1,2,
Maria Papapostolou
1,
Nikolaos Nenadis
1,2,
Fani Th. Mantzouridou
1,2 and
Maria Z. Tsimidou
1,2,*
1
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
2
Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece
*
Author to whom correspondence should be addressed.
Foods 2022, 11(5), 752; https://doi.org/10.3390/foods11050752
Submission received: 12 February 2022 / Revised: 26 February 2022 / Accepted: 2 March 2022 / Published: 4 March 2022
(This article belongs to the Special Issue Natural Bioactive Compounds and Foods of the Mediterranean Diet)
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Abstract

Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.
Keywords: Laurus nobilis L.; bay laurel essential oil; food preservation; flavored olive oil; flavored table olives; Mediterranean diet; low salt formulations; radical scavenging activity; eugenol; methyleugenol Laurus nobilis L.; bay laurel essential oil; food preservation; flavored olive oil; flavored table olives; Mediterranean diet; low salt formulations; radical scavenging activity; eugenol; methyleugenol

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MDPI and ACS Style

Ordoudi, S.A.; Papapostolou, M.; Nenadis, N.; Mantzouridou, F.T.; Tsimidou, M.Z. Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products. Foods 2022, 11, 752. https://doi.org/10.3390/foods11050752

AMA Style

Ordoudi SA, Papapostolou M, Nenadis N, Mantzouridou FT, Tsimidou MZ. Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products. Foods. 2022; 11(5):752. https://doi.org/10.3390/foods11050752

Chicago/Turabian Style

Ordoudi, Stella A., Maria Papapostolou, Nikolaos Nenadis, Fani Th. Mantzouridou, and Maria Z. Tsimidou. 2022. "Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products" Foods 11, no. 5: 752. https://doi.org/10.3390/foods11050752

APA Style

Ordoudi, S. A., Papapostolou, M., Nenadis, N., Mantzouridou, F. T., & Tsimidou, M. Z. (2022). Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products. Foods, 11(5), 752. https://doi.org/10.3390/foods11050752

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