Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1261-1271

  Zengin, Hatice ^a   Baysal, Ayse Handan ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; BACTERIA; BEEF; CHROMATOGRAPHY; DRUG PRODUCTS; ESSENTIAL OILS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MEATS; OILS AND FATS; SALMONELLA;

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; BROTH MICRODILUTION METHOD; CHEMICAL COMPOSITIONS; FERRIC REDUCING ANTIOXIDANT POWER; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SALMONELLA TYPHIMURIUM;

ANTIOXIDANTS;

EID: 84953299337     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12344     Document Type: Article

References (48)

1. Ait-Ouazzou, A., Loran, S., Bakkali, M., Laglaoui, A., Rota, C., Herrera, A., Pagan, R. and Conchello, P. 2011. Chemical composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco. J. Sci. Food Agric. 91, 2643-2651.
2. Barbosa, L.N., Rall, V.L.M., Fernandes, A.A.H., Ushimaru, P.I., Probst, I.S. and Fernandes, A., Jr. 2009. Essential oils against foodborne pathogens and spoilage bacteria in minced meat. Foodborne Pathog. Dis. 6, 725-728.
3. Baydar, H., Sağdiç, O., Özkan, G. and Karadoğan, T. 2004. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control 15, 169-172.
4. Bensid, A., Ucar, Y., Bendeddouche, B. and Özogul, F. 2014. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicolus) during chilled storage. Food Chem. 145, 681-686.
5. Blessington, T., Mitcham, E.J. and Harris, L.J. 2012. Survival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated walnut kernels during storage. J. Food Prot. 75, 245-254.
6. Burt, S.A. 2004. Essential oils: Their antibacterial properties and potential applications in foods - a review. Int. J. Food Microbiol. 94, 223-253.
7. Burt, S.A., van der Zee, R., Koets, A.P., de Graaff, A.M., van Knapen, F., Gaastra, W., Haagsman, H.P. and Veldhuizen, E.J.A. 2007. Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7. Appl. Environ. Microbiol. 73, 4484-4490.
8. Cui, Y., Oh, Y.J., Lim, J., Youn, M., Lee, I., Pak, H.K., Park, W., Jo, W. and Park, S. 2012. AFM study of the differential inhibitory effects of the green tea polyphenol (-)-epigallocatechin-3-gallate (EGCG) against Gram-positive and Gram-negative bacteria. Food Microbiol. 29, 80-87.
9. Delgado Adámez, J., Gamero Samino, E., Valdés Sánchez, E. and González-Gómez, D. 2012. In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.). Food Control 24, 136-141.
10. Djenane, D., Aïder, M., Yangüela, J., Idir, L., Gómez, D. and Roncalés, P. 2012. Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E.coli O157:H7 and S.aureus during storage at abuse refrigeration temperature. Meat Sci. 92, 667-674.
11. Dorman, H.J.D., Figueiredo, A.C., Barroso, J.G. and Deans, S.G. 2000. In vitro evaluation of antioxidant activity of essential oils and their components. Flav. Frag. J. 15, 12-16.
12. Economou, G., Panagopoulos, G., Tarantilis, P., Kalivas, D., Kotoulas, V., Travlos, I.S., Polysiou, M. and Karamanos, A. 2011. Variability in essential oil content and composition of Origanum hirtum L., Origanum onites L., Coridothymus capitatus (L.) and Satureja thymbra L. populations from the Greek island Ikaria. Ind. Crops Prod. 33, 236-241.
13. Fasseas, M.K., Mountzouris, K.C., Tarantilis, P.A., Polissiou, M. and Zervas, G. 2007. Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem. 106, 1188-1194.
14. FDA 2013. CFR - Code of Federal Regulations title 21, volume 3, revised as of April 1, part 182 - substances generally recognized as safe (GRAS) subpart A - general provisions sec. 182.20 essential oils, oleoresins (solvent-free), and natural extractives. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=182.20 (accessed April 14, 2013).
15. Flessa, S., Lusk, D.M. and Harris, L.J. 2005. Survival of Listeria monocytogenes on fresh and frozen strawberries. Int. J. Food Microbiol. 101, 255-262.
16. Gourine, N., Yousfi, M., Bombarda, I., Nadjemi, B., Stocker, P. and Gaydou, E.M. 2010. Antioxidant activities and chemical composition of essential oil of Pistacia atlantica from Algeria. Ind. Crops Prod. 31, 203-208.
17. Guan, W., Li, S., Yan, R., Tang, S. and Quan, C. 2007. Comparison of essential oils of clove buds extracted with supercritical carbon dioxide and other three traditional extraction methods. Food Chem. 101, 1558-1564.
18. Guillén-Sans, R. and Guzmán-Chozas, M. 1998. The thiobarbituric acid (TBA) reaction in foods: A review. Crit. Rev. Food Sci. Nutr. 38, 315-330.
19. Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int. J. Food Microbiol. 124, 91-97.
20. Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2009. Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components. Food Microbiol. 26, 142-150.
21. Gülçin, Ì., Güngör Şat, I., Beydemir, Ş., Elmastaş, M. and Küfrevioğlu, Ö.I. 2004. Comparison of antioxidant activity of clove (Eugenia caryophyllata Thunb) buds and lavender (Lavandula stoechas L.). Food Chem. 87, 393-400.
22. Hayouni, A., Chraief, I., Abedrabba, M., Bouix, M., Leveau, J., Mohammed, H. and Hamdi, M. 2008. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat. Int. J. Food Microbiol. 125, 242-251.
23. Hosni, K., Hassen, I., Chaâbane, H., Jemli, M., Dallali, S., Sebei, H. and Casabianca, H. 2013. Enzyme-assisted extraction of essential oils from thyme (Thymus capitatus L.) and rosemary (Rosmarinus officinalis L.): Impact on yield, chemical composition and antimicrobial activity. Ind. Crops Prod. 47, 291-299.
24. ICMSF 1986. Microorganisms in Foods, Sampling for microbiological analysis: Principles and applications, University of Toronto Press, Toronto.
25. Jayasena, D.D. and Jo, C. 2013. Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends Food Sci. Technol. 34, 96-108.
26. Klančnik, A., Piskernik, S., Jeršek, B. and Možina, S.S. 2010. Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts. J. Microbiol. Methods 81, 121-126.
27. Lee, K.-G. and Shibamoto, T. 2001. Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]. Food Chem. 74, 443-448.
28. Lucera, A., Costa, C., Conte, A. and Del Nobile, M.A. 2012. Food applications of natural antimicrobial compounds. Front. Microbiol. 3, 1-13.
29. Martini, H., Weidenborner, M., Adams, S. and Kunz, B. 1996. Eugenol and carvacrol: The main fungicidal compounds in clove and savory. Ital. J. Food Sci. 8, 63-67.
30. Napoli, E.M., Curcuruto, G. and Ruberto, G. 2010. Screening of the essential oil composition of wild Sicilian thyme. Biochem. Syst. Ecol. 38, 816-822.
31. Ojeda-Sana, A.M., van Baren, C.M., Elechosa, M.A., Juárez, M.A. and Moreno, S. 2013. New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control 31, 189-195.
32. Petkar, A., Alali, W.Q., Harrison, M.A. and Beuchat, L.R. 2011. Survival of Salmonella in organic and conventional broiler feed as affected by temperature and water activity. Agric. Food Anal. Bacteriol. 1, 175-185.
33. Politeo, O., Jukic, M. and Milos, M. 2010. Comparison of chemical composition and antioxidant activity of glycosidically bound and free volatiles from clove (Eugenia caryophyllata thunb.). J. Food Biochem. 34, 129-141.
34. Ramos, C., Teixeira, B., Batista, I., Matos, O., Serrano, C., Neng, N.R., Nogueira, J.M.F., Nunes, M.L. and Marques, A. 2012. Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal. Nat. Prod. Res. 26, 518-529.
35. Ruberto, G. and Baratta, M.T. 1999. Antioxidant activity of selected essential oil components in two lipid model systems. Food Chem. 69, 167-174.
36. Safaei-Ghomi, J., Ebrahimabadi, A.H., Djafari-Bidgoli, Z. and Batooli, H. 2009. GC/MS analysis and in vitro antioxidant activity of essential oil and methanol extracts of Thymus caramanicus Jalas and its main constituent carvacrol. Food Chem. 115, 1524-1528.
37. Schwarz, K., Bertelsen, G., Nissen, L.R., Gardner, P.T., Heinonen, M.I., Hopia, A., Huynh-Ba, T., Lambelet, P., McPhail, D., Skibsted, L.H. etal. 2001. Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. Eur. Food Res. Technol. 212, 319-328.
38. Simpson, C.A., Geornaras, I., Yoon, Y., Scanga, J.A., Kendall, P.A. and Sofos, J.N. 2008. Effect of inoculum preparation procedure and storage time and temperature on the fate of Listeria monocytogenes on inoculated salami. J. Food Prot. 71, 494-501.
39. Slinkard, K. and Singleton, V.L. 1977. Total phenol analysis: Automation and comparison with manual methods. Am. J. Enol. Vitic. 28, 49-55.
40. Sokmen, A., Gulluce, M., Askin Akpulat, H., Daferera, D., Tepe, B., Polissiou, M., Sokmen, M. and Sahin, F. 2004. The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius. Food Control 15, 627-634.
41. Solomakos, N., Govaris, A., Koidis, P. and Botsoglou, N. 2008. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Sci. 80, 159-166.
42. Tanabe, H., Yoshida, M. and Tomita, N. 2002. Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat. Anim. Sci. J. 73, 389-393.
43. Tepe, B., Sokmen, M., Akpulat, H.A., Daferera, D., Polissiou, M. and Sokmen, A. 2005. Antioxidative activity of the essential oils of Thymus sipyleus subsp. sipyleus var. sipyleus and Thymus sipyleus subsp. sipyleus var. rosulans. J. Food Eng. 66, 447-454.
44. Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L. and Hawkins, B.D. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compost. Anal. 19, 669-675.
45. Uhart, M., Maks, N. and Ravishankar, S. 2006. Effect of spices on growth and survival of Salmonella typhimurium DT 104 in ground beef stored at 4 and 8C. J. Food Saf. 26, 115-125.
46. Verma, R.S., Padalia, R.C., Chanotiya, C.S. and Chauhan, A. 2010. Chemical investigation of the essential oil of Thymus linearis (Benth. ex Benth) from western Himalaya, India. Nat. Prod. Res. 24, 1890-1896.
47. Viuda-Martos, M., Ruiz Navajas, Y., Sánchez Zapata, E., Fernández-López, J. and Pérez-Álvarez, J.A. 2010. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flav. Frag. J. 25, 13-19.
48. Wang, H.F., Wang, Y.K. and Yih, K.H. 2008. DPPH free-radical scavenging ability, total phenolic content, and chemical composition analysis of forty-five kinds of essential oils. J. Cosmet. Sci. 59, 509-522.