A review on using essential oil of Labiatae species in food products

M Kazeminia; Razzagh Mahmoudi; P Ghajarbeygi

Journal of Inflammatory Diseases

The Official Journal of Qazvin University of Medical Sciences

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A review on using essential oil of Labiatae species in food products

Author(s):

M Kazeminia,

Razzagh Mahmoudi^,*,

P Ghajarbeygi

Journal of Inflammatory Diseases:Vol. 21, issue 1; 73-61

Article type:Review Article

How to Cite:M KazeminiaRazzagh MahmoudiP GhajarbeygiA review on using essential oil of Labiatae species in food products.J Inflamm Dis.21(1):e156012.

Abstract

Background: Medicinal herbs have been widely used due to antimicrobial, antioxidant properties and less harmful than of chemical composition. The carcinogenic effects of chemical compounds has increased the use of medicinal plants. Also proven carcinogenic chemical composition, the importance of the use of medicinal plants has increased. Objective: This study was performed on the application of the Lamiaceae family plants in the food industry. Methods: In this study, a review of 428 studies about functional properties essential oil of Lamiaceae family plants in the food industry from 2006 to 2016 (a decade), were studied. The information was collected with referred to databases Pub Med, Science Direct, Elsevier, SID, MagIran, Civilica, the World Health Organization, Food and Agriculture Organization of the United Nations based on keywords essential oil, Lamiaceae species, antioxidant activity and antimicrobial effect. Findings: In the past, Lamiaciae family herbs just used as flavoring agents in some dairy products (yogurt drink and yogurt). With the passage of time and advancement of science, the importance of protecting this species was appeared as far as antimicrobial and antioxidant prevailed on the taste and smell of this species. Conclusion: According to the previous studies, Lamiaceae family essential oil can be applied as an antimicrobial and antioxidant agent in food or packing material. It seems Lamiaceae family essential oil and extracts can reduce and prevent the growth of pathogenic microbes in food, but further studies are recommended.

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