Volume 96, Issue 3, March 2014, Pages 1355–1360
Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat
Highlights
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- S. horvatii was a rich source of p-cymene, thymol and thymol methyl ether.
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- Essential oil possessed dose dependent antimicrobial activity.
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- Antiradical properties were recorded.
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- 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
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