The Natural Disinfectant Role of Essential Oils in Improving Radical Scavenging Activity and Total Phenolic Compounds in Fresh Vegetables.

ABSTRACT: The objective of this study was to evaluate the radical scavenging activity (RSA) and total polyphenolic content (TPC) in petiolate vegetables (baby spinach) and sessile vegetables (Romaine lettuce) disinfected with essential oils of thyme and peppermint compared with bleach solutions, a chemical disinfectant widely used in food preparation. The vegetables, obtained from local markets in Granada (Spain), were treated with varying concentrations of essential oils and bleach solutions. Antiradical activity was evaluated using the DPPH radical scavenging method, while total polyphenols were determined using the Folin-Ciocalteu reagent. The results showed that essential oils significantly reduced microbial load, with inverse correlations between radical scavenging activity and microbial

SUBMITTER: Hafsa BA 

PROVIDER: S-EPMC12729650 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature