Pp. 104-119 (16)
Regiane Ribeiro-Santos, Mariana Andrade and Ana Sanches-Silva
Essential oils are natural compounds obtained from plants with powerful
biological activities. Several studies have reported their use as food additives due to
their actions as antimicrobial and antioxidant agents. Despite some limitations, such as
aroma and toxicity related to high doses, the use of essential oils in foods is promising
and makes it possible to reduce the use of synthetic additives in food applications. In
this chapter, the most common extraction methods, as well as the antioxidant and
antimicrobial activities of some essential oils are addressed. The legal aspects and the
general health effects of essential oils are also covered.
Antioxidant capacity, Antimicrobial activity, Essential oils, Food
Federal Institute of Education, Science and Technology of Pernambuco, IFPE Campus Vitória de Santo Antão, PE, Brazil.