applied sciences Article Eucalyptus globulus Essential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice) Mohamed Nadjib Boukhatem 1,2,* , Asma Boumaiza 2, Hanady G. Nada 1,3 , Mehdi Rajabi 1 and Shaker A. Mousa 1,* 1 The Pharmaceutical Research Institute, Albany College of Pharmacy and Health Sciences, Rensselaer, NY 12144, USA;
[email protected] (H.G.N.);
[email protected] (M.R.) 2 Département de Biologie et Physiologie Cellulaire, Faculté des Sciences de la Nature et de la Vie, Université–Saad Dahlab–Blida 1, BP 270, Route de Soumaa, Blida 9000, Algeria;
[email protected] 3 Drug Radiation Research Department, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority (AEA), Cairo 11762, Egypt * Correspondence:
[email protected] (M.N.B.);
[email protected] (S.A.M.); Tel.: +213-664-983-174 (M.N.B.); +1-518-694-7397 (S.A.M.); Fax: +1-518-694-7567 (S.A.M.) Received: 5 May 2020; Accepted: 19 May 2020; Published: 12 August 2020 Abstract: The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% 0.23%). ± The in vitro antioxidant property of EGEO was assessed using different tests. Percentage inhibitions of EGEO were dose-dependent. In addition, EGEO had a better metal ion chelating effect with an IC value of 8.43 0.03 mg/mL, compared to ascorbic acid (140.99 3.13 mg/mL).