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

Zengin, Hatice; Baysal, Ayse Handan

doi:10.1111/jfpp.12344

Cited by 70 publications

(52 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Such findings may be attributed to the high antioxidant effect of thyme essential oil, which is related to the scavenger nature of its flavonoids and phenolic content as apigenin, naringenin, luteolin, thymonin, carvacrol and thymol [48]. Also these results were similar to that was obtained by Kassem et al [35], who mentioned that TBA values of minced meat were obtained over 9 days of storage at 4°C and TBA values of control showed a rapid increase with increasing storage time, TBA values of thyme treatment samples on day 0 were significantly lower (P<0.05) than those for the control sample [36,[53][54][55]. Moreover, treatment samples had significantly lower (P<0.05) TBA values than control at each day of testing throughout sixth and ninth days of the storage period.…”

Section: Results Discussion and Conclusionsupporting

confidence: 77%

“…From the obtained results, samples treated by different concentrations of thyme oil showed decreasing count of enterobacteriaceae when compared with control sample especially at 9 th and 12 th day, also high concentration of thyme (2%) was more effective in decreasing this count than lower concentration(1%). These results nearly similar to results were obtained by [50][51][52][53][54][55]. Also, Salem et al [46], stated that preserved minced beef at 4°C during 6 days storage period at the control samples had the highest counts of enterobacteriaceae when compared to other treatment of minced beef by different concentration of thyme (0.5%, 1%, 1.5%) [46].…”

Section: Total Volatile Nitrogen (Tvn) Values Of Minced Meat Formulatsupporting

confidence: 80%

See 1 more Smart Citation

Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

Shaltout¹,

Mg²,

Ha³

2017

J Nutr Food Sci

View full text Add to dashboard Cite

Plant essential oils (EOs) serve as a «safe» alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extend shelf life of ground beef application. In our study, we investigated the effectiveness of thyme oil (Thymus vulgaris) at concentrations (1%, 1.5% and 2%) and cinnamon oil (Cinnamomum zeylanicum) at concentrations (0.5%, 1% and 1.5%) as natural preservatives as well as their ability to increase the shelf life of minced meat and also their effects on chemical, microbial analysis and sensory properties of minced meat when been stored at 2°C for 12 days storage period. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of oil more effective in meat quality and shelf life more than lower concentrations used. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of each of oil more effective in meat quality and shelf life more than lower concentrations used.

show abstract

Section: Results Discussion and Conclusionsupporting

confidence: 77%

Section: Total Volatile Nitrogen (Tvn) Values Of Minced Meat Formulatsupporting

confidence: 80%

Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

Shaltout¹,

Mg²,

Ha³

2017

J Nutr Food Sci

View full text Add to dashboard Cite

show abstract

“…The presence of both EOs gave slightly bitter aftertaste which is due to the high phenol content. Numerous studies showed that TEO and OEO gave a pleasant flavor to different types meat and fish or did not affect their sensory properties (Alçiçek, ; Frangos, Pyrgotou, Giatrakou, Ntzimani, & Savvaidis, ; Goulas & Kontominas, ; Karabagias et al., ; Kykkidou, Giatrakou, Papavergou, Kontominas & Savvaidis, ; Petrou, Tsiraki, Giatrakou, & Savvaidis, ; Van Haute, Raes, Van Der Meeren, & Sampers, ; Zengin & Baysal, ), while others find their influence on the odor and taste of food to be a limiting factor (Abdollahzadeh, Rezaei, & Hosseini, ; Frangos et al., ; Nowak, Kalemba, Krala, Piotrowska, & Czyzowska, ; Van Haute et al., ). All these studies indicate that any differences between studies can be a result of the different chemical composition of the EOs examined and concentration used.…”

Section: Resultsmentioning

confidence: 99%

Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere

Bošković

Glišić

Djordjević

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O2/50%CO2/20%N2) was evaluated within 15 days of refrigeration (3 ± 1 °C) storage. EOs were examined for scavenging capacity toward 2,2‐diphenyl‐1‐picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose‐dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks’ storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.

show abstract

“…; Jia et al . ; Zengin and Baysal ). Blueberries are also considered as a good source of antioxidant active compounds (Häkkinen et al .…”

Section: Introductionmentioning

confidence: 98%

The Effect of Blueberries on the Oxidative Stability of Pork Meatloaf During Chilled Storage

Muzolf-Panek

Waśkiewicz

Kowalski

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

In the present study, the possibility of using blueberries in order to protect pork meatloaf against oxidation during storage was examined. To this end, the antioxidant effect of blueberries in meatloaf has been investigated by 2,2-diphenyl-1-picrylhydrazyl method and 2-thiobarbituric acid method. During the experiment, meatloaf with normal and lowered content of fat (12.5% of initial fat was replaced with fiber) was tested. The results have shown that the antioxidant activity is higher in the samples with the addition of blueberries than in the ones without these additives. Moreover, the samples with blueberries possess lower degree of lipid peroxidation during storage than the control sample. This indicates the protective effect of blueberries on the oxidative stability (storage quality) of pork meatloaf. Furthermore, fat content reduction by adding of fiber did increase slightly the antioxidant status of the sample with blueberries, but did not affect thiobarbituric acid reagent substances values. PRACTICAL APPLICATIONSVarious methods have been applied to protect meat-derived products from oxidation. Addition of different fruit extracts possessing high antioxidant activity can provide a good way of reducing the rate of oxidation changes in the products during storage. These functional additives provide not only a new sensory quality to food, but also some beneficial health effects to consumers. A great number of recent studies has shown a significant impact of plant extract on the lowering risks of coronary heart diseases or various cancer types. The present study demonstrates that blueberry addition to meatloaf lowers the rate of oxidation of the product, which influences the overall quality of meatloaf during storage.

show abstract

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

Cited by 70 publications

References 44 publications

Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere

The Effect of Blueberries on the Oxidative Stability of Pork Meatloaf During Chilled Storage

Contact Info

Product

Resources

About