Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives
Ayu MasyitaFaculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, IndonesiaReka Mustika SariCellulosic and Functional Materials Research Centre, Universitas Sumatera Utara, Jl. Bioteknologi No.1, Medan 20155, IndonesiaAyun Dwi AstutiFaculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, IndonesiaBudiman YasirFaculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, IndonesiaNur Rahma RumataTalha Bin EmranDepartment of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, BangladeshFirzan NainuFaculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, IndonesiaJesús Simal‐GándaraUniversidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain
2022en
ABI
Annotatsiya
Essential oils (EOs) are volatile and concentrated liquids extracted from different parts of plants. Bioactive compounds found in EOs, especially terpenes and terpenoids possess a wide range of biological activities including anticancer, antimicrobial, anti-inflammatory, antioxidant, and antiallergic. Available literature confirms that EOs exhibit antimicrobial and food preservative properties that are considered as a real potential application in food industry. Hence, the purpose of this review is to present an overview of current knowledge of EOs for application in pharmaceutical and medical industries as well as their potential as food preservatives in food industry.
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