Oregano essential oil: effect on sensory acceptability

Cattelan, Marília Gonçalves; Castilhos, Maurício Bonatto Machado de; Silva, Débora Cristina Moraes Niz da; Conti‐Silva, Ana Carolina; Hoffmann, Fernando Leite

doi:10.1108/nfs-02-2015-0014

Cited by 9 publications

(4 citation statements)

References 24 publications

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“…For spinach samples, flavor (R 2 = 0.94) was the most influencing factor in determining the overall acceptability of a sample suggested by the strong correlation value (Figure 2(b)). A similar trend was seen where a correlation of R 2 = 0.91 was found between flavor and overall acceptability of a salad dressing incorporated with 0.2% oregano EO and 1.14% salt [16]. In some cases, a strong correlation was seen between color attributes and overall acceptability for lettuce samples washed with plant extracts.…”

Section: Comparison Of Spinach and Iceberg Lettuce With Regard To Sensupporting

confidence: 72%

Impact of Plant-Based Antimicrobial Washes on Sensory Properties of Organic Leafy Greens

Joshi¹,

Sparks²,

Friedman³

et al. 2016

FNS

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The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and stored at 4°C for 24 h prior to serving panelists. Antimicrobials evaluated include: 0.1% clove bud, lemongrass, oregano, or cinnamon essential oils; 0.1% carvacrol or citral; 3% grapeseed, apple, or 10%/7% olive extract; combination of essential oils with extracts; 3% hydrogen peroxide; and untreated control. A randomized block design with an affective test was used and 60 panelists were asked to evaluate samples for preference liking based on a 9-point hedonic scale and for sensory attributes based on a 5-point hedonic scale. Changes in texture and color of leafy greens were measured using a Texture analyzer and a Chroma Meter, respectively. On the basis of preference liking, overall acceptability of spinach and lettuce treated with 0.1% cinnamon oil was ranked the highest (7.5 ± 1.4 and 7.1 ± 1.7, moderately liked), respectively. For texture analysis, washing iceberg lettuce with 0.1% oregano oil + 10% olive extract and spinach with 0.1% lemongrass oil + 1% apple extract yielded the highest firmness values of F = 783.1 ± 53.8 Newtons and 939.30 ± 35.2 Newtons, respectively. Based on the International Commission on Illumination CIE LAB color schemes, treatment with 0.1% oregano oil + 10% olive extract had the greatest impact on color of iceberg lettuce with the lowest L value* (44.5 ± 6.2) indicating the darkest color. These results will help identify plant antimicrobials that have the least impact on sensory properties of organic leafy greens and are preferred by consumers.

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Section: Comparison Of Spinach and Iceberg Lettuce With Regard To Sensupporting

confidence: 72%

Impact of Plant-Based Antimicrobial Washes on Sensory Properties of Organic Leafy Greens

Joshi¹,

Sparks²,

Friedman³

et al. 2016

FNS

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“…This suggests that flavor was the most influencing factor in determining the overall acceptability of any spinach sample. A similar trend was seen where a correlation of R 2 = 0.91 was found between flavor and overall acceptability of a salad dressing incorporated with 0.2% oregano essential oils and 1.14% salt [34]. Each panelist was asked how likely they are to purchase a particular sample and 19/40 mentioned very or extremely likely to purchase spinach treated with hibiscus-control and apple-control films (data not shown).…”

Section: Sensory Analysissupporting

confidence: 60%

Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags

Joshi¹,

Sparks²,

Friedman³

et al. 2021

FNS

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The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4˚C for 20-24 h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. Edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists; therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.

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“…In relation to this wide variety of bioactive compounds, both Origanum subspecies indicate various pharmacological activities, especially antimicrobial, choleretic and antioxidant. In addition, they are widely used as culinary herbs, food preservatives and as flavoring and cosmetic ingredients [ 13 , 14 ]. Plant-derived foods and their essential oils are one of the main groups of foods that possess a potential antioxidant effect.…”

Section: Introductionmentioning

confidence: 99%

Optimizing the Distillation of Greek Oregano—Do Process Parameters Affect Bioactive Aroma Constituents and In Vitro Antioxidant Activity?

et al. 2023

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The aim of the present work was to optimize the conditions of the distillation process at a pilot scale to maximize the yield of specific bioactive compounds of the essential oil of oregano cultivated in Greece, and subsequently to study the in vitro antioxidant activity of these oils. Steam distillation was conducted at an industrial distillery and a Face-Centered Composite (FCC) experimental design was applied by utilizing three distillation factors: time, steam pressure and temperature. Essential oil composition was determined by static headspace gas chromatography–mass spectrometry (HS–GC/MS). To obtain a comprehensive profile of the essential oils, instrumental parameters were optimized, including sample preparation, incubation conditions, sampling process, injection parameters, column thermal gradient and MS conditions. With the applied GC-MS method, more than 20 volatile compounds were identified in the headspace of the oregano essential oils and their relative percentages were recorded. Carvacrol was the most prominent constituent under all distillation conditions applied. Data processing revealed time as the main factor which most affected the yield. The desired space (DSc) was determined by conducting a three-dimensional response surface analysis of the independent and dependent variables, choosing yields of thymol and carvacrol as optimization criteria. The in vitro antioxidant activity of the essential oils of all samples was measured in terms of the interaction with the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) after 20 and 60 min. The most prominent essential oils at different distillation conditions were also tested as inhibitors of lipid peroxidation. Higher % values of carvacrol and thymol were correlated to higher antioxidant activity. Evaluating the impact of the distillation conditions on the in vitro results, it seems that lower pressure, less time and higher temperature are crucial for enhanced antioxidant activities.

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Oregano essential oil: effect on sensory acceptability

Cited by 9 publications

References 24 publications

Impact of Plant-Based Antimicrobial Washes on Sensory Properties of Organic Leafy Greens

Impact of Plant-Based Antimicrobial Washes on Sensory Properties of Organic Leafy Greens

Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags

Optimizing the Distillation of Greek Oregano—Do Process Parameters Affect Bioactive Aroma Constituents and In Vitro Antioxidant Activity?

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