Iris (Iris germanica) oils

Hidayat Hussain, Ahmed Al-Harrasi, Ivan R. Green, Najeeb U. Rehman

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Scopus citations

Abstract

The majority of essential oils derived from plants have been used in a great variety of applications including fragrances in perfumery and in the food and beverages industry. In this chapter, the potential use of Iris germanica L. (Iris) essential oils is discussed for their antibacterial, antifungal, and antioxidant action in food preservation. Although there are a known number of traditional uses for iris oil, iris essential oils have been reported to have activity toward different gram-negative and gram-positive bacteria. Moreover, Iris essential oils have been demonstrated to possess good antioxidant potential. These potential antimicrobial properties of iris essential oils favor their application in food preservation. The major components of iris oils are benzyl benzoate, tricosane, methyl tricosane, heptacosane, octacosane, heptadecadiene, nonadecane, methyl tricosane, heptacosane, and heneicosane.

Original languageEnglish
Title of host publicationEssential Oils in Food Preservation, Flavor and Safety
PublisherElsevier Inc.
Pages481-486
Number of pages6
ISBN (Electronic)9780124166448
ISBN (Print)9780124166417
DOIs
StatePublished - 2016
Externally publishedYes

Keywords

  • Antimicrobial activity
  • Antioxidant
  • Essential oil
  • Iris germanica L. (Iris)

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