Antioxidant, Antimicrobial and Antibiofilm Activity of Coriander (<i>Coriandrum sativum</i> L.) Essential Oil for Its Application in Foods

• Main Authors: Miroslava Kačániová, Lucia Galovičová, Eva Ivanišová, Nenad L. Vukovic, Jana Štefániková, Veronika Valková, Petra Borotová, Jana Žiarovská, Margarita Terentjeva, Soňa Felšöciová, Eva Tvrdá
• Format: Article
• Language: English
• Published: MDPI AG 2020-03-01
• Series: Foods
• Subjects: coriander; <i>bacillus</i>; <i>penicillium</i>; <i>stenotrophomonas</i>; antioxidant activity; biofilm formation; mass spectrometry; wooden and glass surfaces
• Online Access: https://www.mdpi.com/2304-8158/9/3/282

The aim of this study was to assess the chemical composition, antioxidant, antimicrobial and antibiofilm activity of the <i>Coriandrum sativum</i> essential oil. Changes in the biofilm profile of <i>Stenotropomonas maltophilia</i> and <i>Bacillus subtilis</i> were studied using MALDI-TOF MS Biotyper on glass and wooden surfaces. The molecular differences of biofilms in different days were observed as well. The major volatile compounds of the coriander essential oil in the present study were <i>&#946;</i>-linalool 66.07%. Coriander essential oil radical scavenging activity was 51.05% of inhibition. Coriander essential oil expressed the strongest antibacterial activity against <i>B. subtilis</i> followed by <i>S. maltophilia</i> and <i>Penicillium expansum.</i> The strongest antibiofilm activity of the coriander essential oil was found against S. <i>maltophilia.</i> A clearly differentiated branch was obtained for early growth variants of <i>S. maltophilia</i> in case of planktonic cells and all experimental groups and time span can be reported for the grouping pattern of <i>B. subtilis</i> preferentially when comparing to the media matrix, but without clear differences among variants. The results indicate that coriander was effective against the tested <i>Penicillium expansum</i> in the vapor phase after 14 days with MID₅₀ 367.19 and MID₉₀ 445.92 &#181;L/L of air.