Chemical Composition, Antioxidant and Antimicrobial Activities of Thymus capitata Essential Oil with Its Preservative Effect against Listeria monocytogenes Inoculated in Minced Beef Meat
The chemical composition, antioxidant and antimicrobial activities, and the preservative effect of Thymus capitata essential oil against Listeria monocytogenes inoculated in minced beef meat were evaluated. The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry....
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| Veröffentlicht in: | Evidence-based complementary and alternative medicine 2014-01, Vol.2014 (2014), p.1-11 |
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| creator | Ben Hadj Ahmed, Sami Mejri, Mondher Habibi, Kamel Chabbouh, Meriem Smaali, Mohamed Issam Kaabi, Belhassen El Abed, Nariman Marzouki, Mohamed Nejib |
| description | The chemical composition, antioxidant and antimicrobial activities, and the preservative effect of Thymus capitata essential oil against Listeria monocytogenes inoculated in minced beef meat were evaluated. The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessed in vitro by using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC50 values of 44.16 and 0.463 μg/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15–80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluated in vivo against Listeria monocytogenes showed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil of T. capitata to minced beef significantly reduced the L. monocytogenes population when compared to those of control samples ( P -value < 0.01 ). |
| doi_str_mv | 10.1155/2014/152487 |
| format | Article |
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The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessed in vitro by using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC50 values of 44.16 and 0.463 μg/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15–80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluated in vivo against Listeria monocytogenes showed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil of T. capitata to minced beef significantly reduced the L. monocytogenes population when compared to those of control samples ( P -value < 0.01 ).</description><identifier>ISSN: 1741-427X</identifier><identifier>EISSN: 1741-4288</identifier><identifier>DOI: 10.1155/2014/152487</identifier><identifier>PMID: 24719640</identifier><language>eng</language><publisher>Cairo, Egypt: Hindawi Publishing Corporation</publisher><subject>Analysis ; Anti-infective agents ; Antimicrobial activity ; Antimicrobial agents ; Antioxidants ; Ascorbic acid ; Beef ; Carvacrol ; Chemical composition ; Chemical preservatives ; Contamination ; Control ; Essences and essential oils ; Essential oils ; Food preservation ; Food processing industry ; Gas chromatography ; Health aspects ; Inhibition ; Lamiaceae ; Life Sciences ; Listeria ; Listeria monocytogenes ; Mass spectrometry ; Mass spectroscopy ; Meat ; Microbiological research ; Microbiology and Parasitology ; Oils & fats ; Salmonella ; Thymus ; Thymus capitatus</subject><ispartof>Evidence-based complementary and alternative medicine, 2014-01, Vol.2014 (2014), p.1-11</ispartof><rights>Copyright © 2014 Nariman El Abed et al.</rights><rights>COPYRIGHT 2014 John Wiley & Sons, Inc.</rights><rights>Copyright © 2014 Nariman El Abed et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 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The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessed in vitro by using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC50 values of 44.16 and 0.463 μg/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15–80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluated in vivo against Listeria monocytogenes showed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil of T. capitata to minced beef significantly reduced the L. monocytogenes population when compared to those of control samples ( P -value < 0.01 ).</description><subject>Analysis</subject><subject>Anti-infective agents</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Beef</subject><subject>Carvacrol</subject><subject>Chemical composition</subject><subject>Chemical preservatives</subject><subject>Contamination</subject><subject>Control</subject><subject>Essences and essential oils</subject><subject>Essential oils</subject><subject>Food preservation</subject><subject>Food processing industry</subject><subject>Gas chromatography</subject><subject>Health aspects</subject><subject>Inhibition</subject><subject>Lamiaceae</subject><subject>Life Sciences</subject><subject>Listeria</subject><subject>Listeria 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and essential oils</topic><topic>Essential oils</topic><topic>Food preservation</topic><topic>Food processing industry</topic><topic>Gas chromatography</topic><topic>Health aspects</topic><topic>Inhibition</topic><topic>Lamiaceae</topic><topic>Life Sciences</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Meat</topic><topic>Microbiological research</topic><topic>Microbiology and Parasitology</topic><topic>Oils & fats</topic><topic>Salmonella</topic><topic>Thymus</topic><topic>Thymus capitatus</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ben Hadj Ahmed, Sami</creatorcontrib><creatorcontrib>Mejri, Mondher</creatorcontrib><creatorcontrib>Habibi, Kamel</creatorcontrib><creatorcontrib>Chabbouh, Meriem</creatorcontrib><creatorcontrib>Smaali, Mohamed Issam</creatorcontrib><creatorcontrib>Kaabi, Belhassen</creatorcontrib><creatorcontrib>El Abed, 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Meat</atitle><jtitle>Evidence-based complementary and alternative medicine</jtitle><addtitle>Evid Based Complement Alternat Med</addtitle><date>2014-01-01</date><risdate>2014</risdate><volume>2014</volume><issue>2014</issue><spage>1</spage><epage>11</epage><pages>1-11</pages><issn>1741-427X</issn><eissn>1741-4288</eissn><abstract>The chemical composition, antioxidant and antimicrobial activities, and the preservative effect of Thymus capitata essential oil against Listeria monocytogenes inoculated in minced beef meat were evaluated. The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessed in vitro by using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC50 values of 44.16 and 0.463 μg/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15–80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluated in vivo against Listeria monocytogenes showed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil of T. capitata to minced beef significantly reduced the L. monocytogenes population when compared to those of control samples ( P -value < 0.01 ).</abstract><cop>Cairo, Egypt</cop><pub>Hindawi Publishing Corporation</pub><pmid>24719640</pmid><doi>10.1155/2014/152487</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| issn | 1741-427X 1741-4288 |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central Open Access; Wiley Online Library Open Access; PubMed Central; Alma/SFX Local Collection |
| subjects | Analysis Anti-infective agents Antimicrobial activity Antimicrobial agents Antioxidants Ascorbic acid Beef Carvacrol Chemical composition Chemical preservatives Contamination Control Essences and essential oils Essential oils Food preservation Food processing industry Gas chromatography Health aspects Inhibition Lamiaceae Life Sciences Listeria Listeria monocytogenes Mass spectrometry Mass spectroscopy Meat Microbiological research Microbiology and Parasitology Oils & fats Salmonella Thymus Thymus capitatus |
| title | Chemical Composition, Antioxidant and Antimicrobial Activities of Thymus capitata Essential Oil with Its Preservative Effect against Listeria monocytogenes Inoculated in Minced Beef Meat |
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