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Food in health and disease : scientific-professional journal of nutrition and dietetics, Vol. 14 No. 2, 2025.

Review article

CURRENT STATUS AND THE NEED TO IMPROVE THE STANDARDIZATION OF ESSENTIAL OILS INTENDED FOR THE PRODUCTION OF FOOD SUPPLEMENTS

Midhat Jašić orcid id orcid.org/0000-0003-2507-8253 ; Faculty of Pharmacy, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina *
Aleksandar Aleksovski ; Bacthera AG, Hochbergerstrasse 60A, 4057 Basel, Switzerland
Hurija Džudžević-Čančar ; Faculty of Pharmacy, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
Esmeralda Dautović orcid id orcid.org/0000-0002-1250-6581 ; Faculty of Pharmacy, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Anja Divković orcid id orcid.org/0000-0002-3078-688X ; Faculty of Pharmacy, University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina

* Corresponding author.

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Abstract

The purpose of essential oil standardization is to ensure the quality, safety, and efficacy of their use in the production of food supplements, as well as in other pharmaceutical and cosmetic products. The current situation is characterized by fragmented standards, inconsistent quality control practices, and insufficient regulatory frameworks, which hinder their broader and safer application. Standardized essential oils or isolated active components most commonly peppermint, oregano, lemon, lavender, cinnamon, clove, basil, and others are frequently used in food supplement formulations. Due to potential toxicity at higher doses, they must be used with great caution. Numerous internal, national, and international standards are currently applied in defining the quality of essential oils. Standardization is most often based on pharmacopoeial monographs (e.g., Ph. Eur., USP), ISO standards (ISO/TC 54), the Codex Alimentarius, GRAS status (FDA, USA), and European regulations (EFSA). Regulation (EC) No 1334/2008 defines the use of flavorings, including essential oils, in food and food supplements, while Regulation (EC) No 1925/2006 regulates the addition of biologically active substances to food. Manufacturers of food supplements, in accordance with GMP and HACCP principles, must meet clearly defined requirements related to essential oils. Although certain standards and statuses, such as ISO and GRAS, exist, they still do not cover the full complexity and variability of essential oils as functional components. The aim of this paper is to define the current status and the need to improve the standardization of essential oils intended for the production of food supplements.

Keywords

essential oils; standardization; food supplements

Hrčak ID:

342916

URI

https://hrcak.srce.hr/342916

Publication date:

31.12.2025.

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