کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791615 | 1109613 | 2014 | 6 صفحه PDF | دانلود رایگان |
- S. horvatii was a rich source of p-cymene, thymol and thymol methyl ether.
- Essential oil possessed dose dependent antimicrobial activity.
- Antiradical properties were recorded.
- Pork meat was preserved by essential oil, by inhibiting development of L. monocytogenes.
The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57Â mg/mL for bacteria, and from 0.56 to 2.23Â mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15Â mg/mL and 1.11 to 5.57Â mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (
- OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L. monocytogenes. Essential oil successfully inhibited development of L. monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4Â days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants.
Journal: Meat Science - Volume 96, Issue 3, March 2014, Pages 1355-1360