Articles
Chemical diversity and variability in essential oil composition across three underutilised Agathosma species for potential beverage crop preservation
Article number
1466_50
Pages
415 – 422
Language
English
Abstract
South Africa harbours a wealth of indigenous plants with potential to contribute to the beverage and functional food sectors, particularly through their production of essential oils with distinctive phytochemical profiles and promising bioactivities for postharvest preservation.
Among these, the genus Agathosma (commonly known as buchu) is particularly underexplored despite its potential as a natural preservative resource.
This study investigated the key functional groups of three Agathosma essential oils (Agathosma betulina, Agathosma crenulata, and Agathosma bifida) using Fourier transform infrared spectroscopy (FTIR), while GC-MS was used to profile chemical constituents and quantify their relative abundance.
Antimicrobial activities were evaluated using an isolated pathogen from decaying tomatoes.
Results revealed distinct dominant compounds across the species, with A. crenulata characterised by pulegone (33.86%), limonene (18.35%), and isomenthone (10.33%), A. betulina by estragol (15.59%), methyl eugenol (14.67%), and myrcene (13.13%), and A. bifida by menthone (22.3%), isomenthone (19%), and limonene (17.97%). These compositional differences indicate species-specific aroma, flavour, and functional attributes that could be used in beverage formulations (e.g., flavouring, mitigating oxidative damage) and/or as natural preservatives (antimicrobial agents). Overall, these findings highlight the promising potential of Agathosma EOs as natural bio-preservatives for extending shelf life, protecting quality, and enhancing the functional value of beverage products during storage and distribution.
Consequently, the chemical diversity and variability of Agathosma EOs make them promising alternatives to synthetic preservatives and offer various use opportunities.
Among these, the genus Agathosma (commonly known as buchu) is particularly underexplored despite its potential as a natural preservative resource.
This study investigated the key functional groups of three Agathosma essential oils (Agathosma betulina, Agathosma crenulata, and Agathosma bifida) using Fourier transform infrared spectroscopy (FTIR), while GC-MS was used to profile chemical constituents and quantify their relative abundance.
Antimicrobial activities were evaluated using an isolated pathogen from decaying tomatoes.
Results revealed distinct dominant compounds across the species, with A. crenulata characterised by pulegone (33.86%), limonene (18.35%), and isomenthone (10.33%), A. betulina by estragol (15.59%), methyl eugenol (14.67%), and myrcene (13.13%), and A. bifida by menthone (22.3%), isomenthone (19%), and limonene (17.97%). These compositional differences indicate species-specific aroma, flavour, and functional attributes that could be used in beverage formulations (e.g., flavouring, mitigating oxidative damage) and/or as natural preservatives (antimicrobial agents). Overall, these findings highlight the promising potential of Agathosma EOs as natural bio-preservatives for extending shelf life, protecting quality, and enhancing the functional value of beverage products during storage and distribution.
Consequently, the chemical diversity and variability of Agathosma EOs make them promising alternatives to synthetic preservatives and offer various use opportunities.
Publication
Authors
N.H. Gcabashe, Y. Silue, O.A. Fawole
Keywords
Agathosma essential oils, bioactivity, food applications, GC-MS, phytochemical profile
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