Recent Advances in Essential Oils and Plant Extracts

A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 620

Special Issue Editors


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Guest Editor
Key Laboratory of Genetics and Germplasm Innovation of Tropical Special Forest Trees and Ornamental Plants, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China
Interests: secondary metabolism; regulatory mechanism

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Guest Editor
School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Liverpool, UK
Interests: elucidating the effects of medicinal plants; natural products on skin conditions; herb-drug interactions; advanced techniques to the analysis and biological effects of complex natural products
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Special Issue Information

Dear Colleagues,

In recent years, essential oils and plant extracts have gained significant attention in various fields, ranging from healthcare and cosmetics to the food and beverage industries. This Special Issue aims to highlight the latest advancements in research on essential oils and plant extracts, exploring their applications, benefits, and future prospects. Essential oils are natural aromatic compounds extracted from plants. They are composed of various chemical components, including terpenes, esters, aldehydes, and ketones, and are widely used for their therapeutic, antibacterial, antiviral, and antioxidant properties. Similarly, plant extracts, which are obtained by extracting and concentrating the active ingredients from plant materials, also possess numerous benefits and applications. This Special Issue will cover a wide range of topics related to essential oils and plant extracts, including, but not limited to, the following: extraction and purification techniques; chemical composition and analysis; biological activities and mechanisms; and biosynthesis mechanisms.

Dr. Jun Niu
Dr. Jose M. Prieto
Guest Editors

Manuscript Submission Information

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Keywords

  • essential oils
  • bioactive compounds
  • component analysis
  • bioactivity
  • regulatory mechanism

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Published Papers (1 paper)

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Research

22 pages, 1946 KiB  
Article
Antifungal Potential of Piper-Derived Essential Oils and Key Constituents on Moniliophthora roreri, the Causal Agent of Moniliasis in Cacao (Theobroma cacao L.)
by Natalia V. Delgado-Bogotá, Oscar J. Patiño-Ladino and Juliet A. Prieto-Rodríguez
Plants 2025, 14(16), 2514; https://doi.org/10.3390/plants14162514 - 13 Aug 2025
Abstract
Moniliophthora roreri, the causal agent of moniliasis, severely affects cacao production in Latin America, and sustainable control alternatives remain limited. This study aimed to evaluate the antifungal potential of essential oils (EOs) from Piper species and selected volatile compounds against M. roreri [...] Read more.
Moniliophthora roreri, the causal agent of moniliasis, severely affects cacao production in Latin America, and sustainable control alternatives remain limited. This study aimed to evaluate the antifungal potential of essential oils (EOs) from Piper species and selected volatile compounds against M. roreri. A total of 34 EOs obtained by steam distillation were assessed for mycelial growth inhibition under fumigation conditions. The most active EOs (≥60% inhibition) were chemically characterized by GC-MS, and their median inhibitory concentrations (IC50) were determined. Additionally, 40 structurally diverse volatile compounds were selected and evaluated for their antifungal activity to identify the main contributors and explore structure–activity relationships. Most of the active EOs exhibited a high proportion of phenylpropanoids and oxygenated monoterpenoids, with IC50 values ranging from 0.58 to 184.27 µL·L−1; the most active were those from P. holtonii and P. aduncum. Among the 28 most active compounds, IC50 values ranged from 0.48 to 109.81 µL·L−1; the most potent were myristicin and dillapiole. The most potent molecules were phenylpropanoids bearing methoxy and methylenedioxy groups, followed by oxygenated monoterpenoids and long-chain ketones and alcohols. This is the first report of antifungal activity against M. roreri for most of the evaluated EOs and all tested compounds, highlighting the potential of the Piper genus as a source of natural alternatives for sustainable disease management in cacao cultivation. Full article
(This article belongs to the Special Issue Recent Advances in Essential Oils and Plant Extracts)
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