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Plant Science Today (PST)

Research Articles

Early Access

Laurus nobilis L. essential oil enhances nutrient retention of Amaranthus viridis L. for longer storage duration

DOI
https://doi.org/10.14719/pst.10995
Submitted
31 July 2025
Published
31-12-2025

Abstract

Amaranthus viridis L. (Family: Amaranthaceae) is a nutritious leafy vegetable known for its rich carbohydrates, proteins, moisture, fat and dietary fiber content. However, due to their high-water content and ongoing biological activity, this leafy vegetable is prone to post-harvest deterioration caused by mechanical damage, biochemical changes, aging and microbial contamination. Proper preservation techniques are therefore crucial to maintain their freshness, nutritional value and marketability. Drying is a widely used method that reduces the moisture content and delays the spoilage of vegetables. In recent years, essential oils (EO) have emerged as effective natural preservatives due to their antimicrobial and antioxidant properties. For instance, EO from Laurus nobilis L. (bay leaf) has demonstrated antimicrobial activity against bacteria that cause food spoilage, thereby promoting food safety and sustainable, health-conscious consumption. However, the specific effect of L. nobilis EO (LnEO) on the retention of the nutritional composition and antioxidant activities of leafy vegetables, including A. viridis, has not yet been reported. Hence, in the present study, the influences of different concentrations (1 %, 1.5 %, 2 %, 2.5 % and 3 %) of L. nobilis LnEO on oven-dried A. viridis were evaluated in terms of nutritional and antioxidant activities over a storage period of up to two months (60 days). Results indicated that the 3 % LnEO treatment was the most effective, maintaining the highest levels of crude fiber, nitrogen, protein, fat, carbohydrates, antioxidants and minerals even after 60 days. These findings suggest that using 3 % EO in oven-dried A. viridis significantly enhances post-harvest nutrient retention. This will provide valuable information for researchers, development partners and farmers engaged in both subsistence and commercial agriculture to support food security and easier market access in rural communities.

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