Evaluation of Essential Oils and Extracts of Rose Geranium and Rose Petals as Natural Preservatives in Terms of Toxicity, Antimicrobial, and Antiviral Activity

Our results show that the quercetin glycosides accounted for the largest percentage of the compounds that were quantified, with quercetin-3-O-glucoside being the main component

Chrysa Androutsopoulou


Scholarcy highlights

  • Medicinal Aromatic Plants are a major part of the natural flora and considered an important resource in various fields, for instance the pharmaceutical, cosmetic, food, fragrance, and perfumery industries
  • In the essential oil of geranium leaves, thirty-nine compounds were identified, which accounted for 67.98 ± 5.15% of the total oil
  • In a survey conducted in Greece and especially in the island of Crete, the two main components, citronellol and geraniol, were determined at percentages of over 25% and about 20%, respectively
  • Verma et al showed that the composition of the essential oil depends on the duration of cultivation; in that study, geraniol content was at its maximum in the crop transplanted in the month of April and citronellol content was higher in that transplanted in February, whereas all plants were harvested in June
  • Wahab et al showed that the citronellol and the geraniol content was affected by planting location and harvest time
  • The highest citronellol content was obtained in spring cut, while the lowest was obtained in autumn cut
  • None of the previous studies have addressed the issue of their realistic application in foods and drinks as natural preservatives, since a final product will contain these Essential oils and extracts in a certain percentage, due to the organoleptic properties they confer, e.g., the strong odour

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