Antibiofilm and antioxidant activity of Rosmarinus officinalis essential oil


  • Lucia Galovičová Slovak University of Agriculture, Faculty of Horticulture and Landscape Engineering, Department of Fruit Science, Viticulture and Enology, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, AgroBioTech Research Centre, Slovak University of Agriculture, Tulipánová 7, 949 76, Nitra, Slovakia, +421 907 260 116
  • Petra Borotová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Physiology, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, +421 908 131 305
  • Veronika Valková Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Fruit Science, Viticulture and Enology, Tulipánová 7, 949 76, Nitra, Slovakia, AgroBioTech Research Centre, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, +421 911 633 386
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Fruit Science, Viticulture and Enology, Tulipánová 7, 949 76, Nitra, Slovakia, Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland, +421 905 499 166



biofilm, Stenotrophomonas maltophilia, Bacillus subtilis, essential oil, MALDI-TOF MS Biotyper


The aim of the work was to explore the antioxidant potential and antibiofilm activity of the Rosmarinus officinalis essential oil. The DPPH method was used to determine the antioxidant activity. The agar microdilution method was used to determine the minimum biofilm inhibiting concentration (MBIC). The MALDI-TOF MS Biotyper was used to evaluate the antibiofilm activity on the wood and glass surface. Vapor phase antimicrobial analysis was used to determine the effect on the food model. The antioxidant activity was 28.76 % ± 2.68 %. The MBIC for Stenotrophomonas maltophilia was 25 µL.mL-1 and for Bacillus subtilis 12.5 µL.mL-1. Analysis of the mass spectra of S. maltophilia revealed an inhibitory effect from the 5th, which persisted until the end of the experiment. Analysis of the mass spectra of B. subtilis showed an inhibitory effect from the 7th of the experiment. The experiments showed an effect on both tested surfaces. The food model showed a more pronounced effect of the Rosmarinus officinalis essential oil against B. subtilis. We assume that the effect of the essential oil is to disrupt the polysaccharide structure of the biofilm and consequently reduce the resistance of the biofilm. We have established that MALDI-TOF MS Biotyper is a suitable tool for evaluating changes in biofilm structure and could find more significant application for the study of biofilms in food and clinical practice.


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How to Cite

Galovičová, L., Borotová, P., Valková, V., & Kačániová, M. (2021). Antibiofilm and antioxidant activity of Rosmarinus officinalis essential oil. Potravinarstvo Slovak Journal of Food Sciences, 15, 1093–1103.

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