Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6402035 | LWT - Food Science and Technology | 2015 | 26 Pages |
Abstract
Chemical composition of Micromeria dalmatica essential oil (EO) by gas chromatography-mass spectrometry solid phase microextraction (GC/MS-SPME) analysis revealed that the dominant compounds were piperitenone (41.46%), pulegone (19.02%), piperitenone oxide (14.49%), d-limonene (6.23%) and p-menthone (5.06%). The minimum inhibitory concentration (MIC) ranged from 0.03 to 2.32Â mg/mL for bacteria, and from 0.62 to 2.49Â mg/mL for yeast strains, while the minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15Â mg/mL and 1.11-5.57Â mg/mL for bacteria and yeasts, respectively. Growth inhibition concentration (GIC50) that caused 50% of growth delay of Salmonella Typhimurium in pork meat system was calculated to be 0.048Â mg/mL. Experimental results suggest that M. dalmatica EO possess high antimicrobial efficacy against food spoilage microorganisms. The present study has certainly set up an attractive platform for commercial applications of EO as natural preservative in food, such as pork meat.
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Authors
Danka Bukvicki, Dejan Stojkovic, Marina Sokovic, Milos Nikolic, Lucia Vannini, Chiara Montanari, Petar D. Marin,