Antioxidant and Antimicrobial Activity of Ferula Species' Essential Oils and Plant Extracts and their Application as the Natural Food Preservatives
Milad Daneshniya, Mohammad Hossein Maleki, Moein Ali Mohammadi, Kimia Ahangarian, Vahid Jalali Kondeskalaei, Hannaneh Alavi
South Asian Research Journal of Natural Products · pp. 83–105 · Published 26 Apr 2021
Abstract
Ferula is a genus of perennial herbs in the Apiaceae family. Members of this genus are found mainly in the Mediterranean region and Central Asia, and they have a long history of utilization in traditional medicine for a variety of diseases. The species of this plant have been used for the ole-gum resin, plant extracts, and essential oils. Ferula species typically have a heavy fragrance due to the presence of essential oils or oleoresins in them. This review aimed to investigate the antibacterial, anti-fungal, and antioxidant activity of essential oils and plant extracts of ferula species and their potential to be used as natural food preservatives. Potential antioxidant and antimicrobial activity due to the specific chemical compounds have approved that the essential oils and extracts of different species of this plant can be utilized as natural food preservatives. Although an array of studies have approved these activities, there are still some vague aspects of their application for the extension of different food products' shelf life and replacement for synthetic (artificial) preservatives.
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