Antioxidant Activity of Thymbra Capitata Essential Oil in Meat-Treated Oil

Abstract

Several synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butyl hydroquinone (TBHQ), have been used to preserve meat. Nevertheless they are considered toxic and to have carcinogenic effects. Natural products, such as those present in essential oils, have been the target of studies as alternative antioxidants, showing promising results. In addition, these natural compounds have the advantage of having consumer's acceptance. Thymbra capitata is a perennial, herbaceous shrub commonly used as a spicy herb. The essential oils isolated from this plant showed antimicrobial and antioxidant activities. The main goal of the present work was to evaluate the capacity of T. capitata oil to prevent lipid oxidation in bovine meat. Different concentrations of essential oil (0, 50, 75 and 100 mg/5 g of meat) were used in two types of bovine meat samples purchased in the local market. The protein content of both types of meat samples was 21%, and lipid content ranged from 9% to 15%. After covering with the oil, the two types of meat samples were stored at -17°C, for one month. After 1 day, 15 days and 30 days, meat samples were taken and cooked at 85°C for 90 min. The samples were then submitted to the TBARS modified method, for antioxidant activity evaluation. The essential oil was able to prevent meat oxidation even after one month of storage and showed a dose-dependent activity.

Chemical Composition, Antioxidant and Antibacterial Activities of Thymus broussonetii Boiss and Thymus capitatus (L.) Hoffmann and Link Essential Oils

“…It is a much-branched subshrub of 20–50 cm height, covered with whorled leaves, sessile, deciduous if dry, glabrous but slightly ciliated at the base; the light pink flowers, spotted with mauve, grouped in dense ovoid flower heads, differ from other Thymes by the shape of the dorsally flattened calyx [ 21 ]. It is used as a food preservative for meat and fish [ 22 ]. T. broussonetii , endemic to Morocco, is an erect shrub with erect stems.…”

Influence of harvesting time on composition of the essential oil of Thymus capitatus (L.) Hoffmanns. & Link. growing wild in northern Sicily and its activity on microorganisms affecting historical art crafts

“…Leaves are eaten raw in salads or added as a flavoring to cooked foods (Hedrick, 1972) and are also used to prepare an aromatic tea (Huxley, 1992). The traditional use of this plant as food preservative has been experimentally confirmed on meat and fish (Mohammed et al, 2010) and it could be explained by the its antimicrobial, antifungal and antioxidant activities (Blanco et al, 2010;Faleiro et al, 2005;Albano et al, 2012).…”

Antibacterial activity of Thymus capitatus and Thymus algeriensis essential oils against four food‐borne pathogens inoculated in minced beef meat

“…or Coridothymus capitatus Rch. f.) (Lamiaceae) is a Mediterranean endemic plant (Figueiredo et al, 2008), known under the vernacular name of "Zaater," and it's commonly used as a food preservative for meat and fish (Mohammed et al, 2010).…”