Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat

doi:10.1016/j.meatsci.2013.11.024

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Highlights

•: 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.

Abstract

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 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 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 4 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.

Keywords

Satureja horvatii;
Antimicrobial activity;
Pork meat;
Listeria monocytogenes;
Antiradical activity;
Sensorial evaluation

: Corresponding author at: Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana 142, 11000, Belgrade, Serbia. Tel.: + 43 381 11 2078419; fax: + 43 381 11 276143.

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Sunday, 31 May 2015