Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5819
Title: Antioxidant and antimicrobial activities of thyme and clove essential oils and application in minced beef
Authors: Zengin, Hatice
Baysal, Ayşe Handan
Zengin, Hatice
Baysal, Ayşe Handan
Izmir Institute of Technology. Food Engineering
Keywords: Agents
Bacteria
Beef
Antioxidant
Oils and fats
Essential oils
Issue Date: Dec-2015
Publisher: John Wiley and Sons Inc.
Source: Zengin, H., and Baysal, A.H. (2015). Antioxidant and antimicrobial activities of thyme and clove essential oils and application in minced beef. Journal of Food Processing and Preservation, 39(6), 1261-1271. doi:10.1111/jfpp.12344
Abstract: In this study, thyme and clove essential oils (EOs) were studied for their chemical composition, antioxidant, antiradical and antibacterial activity and application in ground beef. Carvacrol (75.27%) and eugenol (75.2%) were detected by gas chromatography-mass spectrometry analysis as the main components of thyme and clove EOs, respectively. Broth microdilution method showed all bacteria inhibited by the EOs, while Shewanella putrefaciens and Listeria innocua were the most resistant bacteria to thyme and clove EOs, respectively. EO treatment restricted the growth of artificially inoculated Salmonella typhimurium and native Coliforms in the ground beef. Antioxidant activity determined by ferric-reducing antioxidant power and 1,1 diphenyl-2-picrylhydrazyl methods demonstrated that clove EO had higher in vitro antioxidant activity than thyme EO. Similar results were obtained in ground beef application using 2-thiobarbituric acid value. EOs of clove (2MIC) exerted remarkable higher antioxidant activity in ground beef than EOs of thyme (4MIC), which represent valid alternative antioxidant in meat products. Practical Applications: Plant essential oils (EOs) serve as a "safe" alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the foodborne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extending shelf life. Antioxidant activity determined by ferric-reducing antioxidant power and 1,1 diphenyl-2-picrylhydrazyl methods showed that clove EO had higher in vitro antioxidant activity than thyme EO. Results obtained using 2-thiobarbituric acid value in ground beef application were found similar. EOs of clove (2MIC) exerted higher antioxidant activity in ground beef than EOs of thyme (4MIC). Therefore, EOs could be a valid alternative antioxidant in meat products.
URI: https://doi.org/10.1111/jfpp.12344
http://hdl.handle.net/11147/5819
ISSN: 0145-8892
1745-4549
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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