Natural essential oils as reducing agents of peroxidase activity in leafy vegetables

Abstract The effectiveness of natural essential oils eucalyptus ( Eucalyptus globulus ), tea tree ( Melaleuca alternifolia ), melisa ( Melissa officinalis ), roomer ( Rosmarinus officinalis ), clove ( Syzygium aromaticum ) and lemon ( Citrus limonum ) to reduce peroxidase activity of organic leafy vegetables extracts was evaluated. Three oil concentrations at the minimum inhibitory concentration (MIC, 2×MIC and 4×MIC) of each natural essential oils were used. Crude vegetable extracts of Swiss chard, spinach, lettuce, butter lettuce and cabbage were the source of peroxidase activity. The effectiveness of the essential oils as natural antioxidants varied with the enzyme sources. At the MIC, clove, rosemary, lemon, melisa and tea tree had the high antioxidant properties being clove more effective than the other oils.

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