Potential of Pelargonium graveolens and Pelargonium panduriforme essential oils as antifungal and antioxidant agents for fresh produce preservation

The growing demand for natural alternatives to synthetic preservatives has intensified research into plant-derived bioactive compounds.
This study evaluated the chemical composition, antifungal activity, and antioxidant potential of essential oils extracted from Pelargonium graveolens and Pelargonium panduriforme. Metabolomic profiling revealed a diverse range of secondary metabolites, predominantly terpenoids and phenolic compounds, which are associated with biological activity.
The antifungal efficacy of the essential oils was assessed against Cyphellaceae sp. demonstrating notable inhibitory effects, with variations observed between the two species.
The antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazil (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, where P. panduriforme exhibited significantly stronger activity, as indicated by lower IC₅₀ values compared to P. graveolens. The consistency of results across assays suggests the presence of potent radical-scavenging compounds in both essential oils.
Overall, the findings highlight the potential of Pelargonium essential oils as natural sources of antimicrobial and antioxidant agents.
These properties support their application in food preservation, pharmaceuticals, and the development of sustainable bio-based products.

IV International Symposium on Beverage Crops

M.H. Shinga, Y. Silue, S. Mwelase, O.A. Fawole

essential oils, natural preservatives, Pelargonium species, phytochemical profiling, radical scavenging activity

https://doi.org/10.17660/ActaHortic.2026.1466.51