Biological Activity of <i>Pogostemon cablin</i> Essential Oil and Its Potential Use for Food Preservation

Abstract

This study aimed to analyze the biological activity of the essential oil Pogostemon cablin (PCEO) to determine the antioxidant, antimicrobial, antibiofilm, insecticidal activity, and chemical composition of the essential oil. We analyzed the structure of biofilms on various surfaces using the MALDI-TOF MS Biotyper and evaluated the antimicrobial effect of the vapor phase of the essential oil in a food model. We determined the main volatile components of PCEO as patchouli alcohol 31.0%, α-bulnesene 21.3%, and α-guaiene 14.3%. The free radical scavenging activity was high and reached 71.4 ± 0.9%, corresponding to 732 ± 8.1 TEAC. The antimicrobial activity against bacteria was weak to moderate. We recorded strong activity against yeast. The antifungal activity was very weak in the contact application. Biofilm-producing bacteria were moderately inhibited by PCEO. The change in biofilm structure due to essential oil was demonstrated by MALDI-TOF MS Biotyper analysis. Vapor phase application in a food model showed relatively strong effects against bacteria and significantly higher antifungal efficacy. The insecticidal activity was observed only at higher concentrations of essential oil. Based on the findings, PCEO can be used in the food industry as an antifungal substance in extending the shelf life of bakery products and as protection in the storage of root vegetables.

Keywords

• <i>Pogostemon cablin</i> oil
• DPPH
• vapor phase
• insecticidal activity
• antimicrobial activity
• antifungal activity