Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5819
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dc.contributor.authorZengin, Hatice-
dc.contributor.authorBaysal, Ayşe Handan-
dc.date.accessioned2017-06-30T08:25:29Z-
dc.date.available2017-06-30T08:25:29Z-
dc.date.issued2015-12-
dc.identifier.citationZengin, 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.12344en_US
dc.identifier.issn0145-8892-
dc.identifier.issn1745-4549-
dc.identifier.urihttps://doi.org/10.1111/jfpp.12344-
dc.identifier.urihttp://hdl.handle.net/11147/5819-
dc.description.abstractIn 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.en_US
dc.description.sponsorshipIzmir Institute of Technology Scientific Research Project Fund (IZTECH BAP/2012-07)en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAgentsen_US
dc.subjectBacteriaen_US
dc.subjectBeefen_US
dc.subjectAntioxidanten_US
dc.subjectOils and fatsen_US
dc.subjectEssential oilsen_US
dc.titleAntioxidant and antimicrobial activities of thyme and clove essential oils and application in minced beefen_US
dc.typeArticleen_US
dc.authoridTR101983en_US
dc.institutionauthorZengin, Hatice-
dc.institutionauthorBaysal, Ayşe Handan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume39en_US
dc.identifier.issue6en_US
dc.identifier.startpage1261en_US
dc.identifier.endpage1271en_US
dc.identifier.wosWOS:000368126300079en_US
dc.identifier.scopus2-s2.0-84953299337en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/jfpp.12344-
dc.relation.doi10.1111/jfpp.12344en_US
dc.coverage.doi10.1111/jfpp.12344en_US
dc.identifier.wosqualityQ3-
dc.identifier.scopusqualityQ2-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.08. Department of Food Engineering-
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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