The paper studies the antimicrobial and antioxidative properties of essential oils and hydrolates from European goldenrod (L.) using traditional and modern extraction methods.
It found 59 compounds in the essential oils, with cyclocolorenone, germacrene D, and spathulenol as the main components, showing strong antimicrobial effects, especially against Gram-positive bacteria.
Microwave-assisted extraction methods yielded higher antimicrobial and antioxidative potentials, particularly in hydrolates, suggesting their promising applications in food, cosmetics, and pharmaceuticals.
The effect of chitosan coating enriched with free and nanoencapsulated L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free L.