Essential oils are mixtures of hundred components. For example, it has been found that orange oil contains 34 alcohols, 30 esters, 20 aldehydes, 14 ketones, 10 carboxylic acids and 36 varieties of terpenes.
Essential oils are found in all distinctly aromatic plants. These constituents can be affected by a vast number of variables including: the parts of the plant from which the oil was produced, soil condition, fertilizer, geographical region, climate, altitude, harvest season and methods and titillation process. The volatile nature and strong aroma distinguish essential oil from fatty oils.
Essential oils have been used for centuries in medicine, perfumery, cosmetic, and have been added to foods as part of spices or herbs. Initially, they were used as medicine in the 19th century due to their aroma and flavor but their use as aroma and flavor ingredients increased and became their major employment.
Although the food industry primarily uses essential oils as flavorings, they represent an interesting source of natural antimicrobials for food preservation. For example, essential oils which are extracted from citrus such as monoterpenes, sesquiterpenes, and oxygenated derivatives show strong inhibitory activities against pathogenic bacteria.
Different types of essential oils such as tea tree oil, lemon oil, clove oil, cinnamon oil and thyme oil from various traditional plants, have significantly showed better antimicrobial and antioxidant activities.
They also effectively increased the shelf lives of the cereal products and increased the quality of food safety. The major groups of essential oils such as terpenes and aromatic volatile compounds, play a key role in food safety without affecting the quality.
Essential oil: Sources and applications
