Role of Natural Essential Oils in Sustainable Agriculture and Food Preservation
M. Amparo Blázquez *
Department of Pharmacology, Faculty of Pharmacy, University of Valencia, Avda, Vicent Andrés Estella S/N 46100 Burjasot, Valencia, Spain.
*Author to whom correspondence should be addressed.
Abstract
Research on humans, animals or plants about anti-inflammatory, anticancer, antiviral, repellent, antibacterial, antifungal or antioxidant activities of the essential oils corroborated the biological characteristics of aromatic plants and their use since ancient times for their preservative and medicinal properties. These mixtures of natural compounds are valuable ingredients in perfumery, food, agricultural and pharmaceutical industries. Currently, consumer demand natural products, effective, safe and environmentally friendly. Among them, essential oils may be natural alternatives of synthetic herbicides for organic farming systems, solving serious environmental problems due to their low persistence in the field as well as the incidence of resistance in both weeds and some pathogens. Correlations between the principal compounds of essential oils with herbicidal effect than explain their use in a sustainable agriculture or their antibacterial activity against food borne pathogens, food spoiling bacteria and bacterial virulence factors as biofilm formation for the use as natural food preservative are the main focus of this review.
Keywords: Essential oil, herbicidal activity, antimicrobial activity, food preservatives.