Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat
Само за регистроване кориснике
2014
Аутори
Bukvicki, Danka R
Stojković, Dejan S

Soković, Marina

Vannini, Lucia

Montanari, Chiara

Pejin, Boris

Savić, Aleksandar G
Veljic, Milan M

Grujic, Slavica
Marin, Petar D.

Чланак у часопису (Објављена верзија)

Метаподаци
Приказ свих података о документуАпстракт
The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (center dot OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L monocytogenes. Essential oil successfully inhibited development of L monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and... also can be a useful source of natural antioxidants.
Кључне речи:
Sensorial evaluation / Satureja horvatii / Pork meat / Listeria monocytogenes / Antiradical activity / Antimicrobial activityИзвор:
Meat Science, 2014, 96, 3, 1355-1360Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Italy
- Erasmus Mundus fellowship under EMECW
- Микроморфолошка, фитохемијска и молекуларна истраживања биљака - систематски, еколошки и применљиви аспекти (RS-173029)
- Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (RS-173032)
- Интеракције мембрана са унутарћелијским и апопластичним простором: изучавања биоенергетике и сингализације користећи биофизичке и биохемијске методе (RS-173040)
DOI: 10.1016/j.meatsci.2013.11.024
ISSN: 0309-1740
PubMed: 24342186
WoS: 000331593600032
Scopus: 2-s2.0-84890279796
Институција/група
Institut za multidisciplinarna istraživanjaTY - JOUR AU - Bukvicki, Danka R AU - Stojković, Dejan S AU - Soković, Marina AU - Vannini, Lucia AU - Montanari, Chiara AU - Pejin, Boris AU - Savić, Aleksandar G AU - Veljic, Milan M AU - Grujic, Slavica AU - Marin, Petar D. PY - 2014 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/760 AB - The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (center dot OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L monocytogenes. Essential oil successfully inhibited development of L monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants. PB - Elsevier Sci Ltd, Oxford T2 - Meat Science T1 - Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat EP - 1360 IS - 3 SP - 1355 VL - 96 DO - 10.1016/j.meatsci.2013.11.024 ER -
@article{ author = "Bukvicki, Danka R and Stojković, Dejan S and Soković, Marina and Vannini, Lucia and Montanari, Chiara and Pejin, Boris and Savić, Aleksandar G and Veljic, Milan M and Grujic, Slavica and Marin, Petar D.", year = "2014", abstract = "The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (center dot OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L monocytogenes. Essential oil successfully inhibited development of L monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Meat Science", title = "Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat", pages = "1360-1355", number = "3", volume = "96", doi = "10.1016/j.meatsci.2013.11.024" }
Bukvicki, D. R., Stojković, D. S., Soković, M., Vannini, L., Montanari, C., Pejin, B., Savić, A. G., Veljic, M. M., Grujic, S.,& Marin, P. D.. (2014). Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. in Meat Science Elsevier Sci Ltd, Oxford., 96(3), 1355-1360. https://doi.org/10.1016/j.meatsci.2013.11.024
Bukvicki DR, Stojković DS, Soković M, Vannini L, Montanari C, Pejin B, Savić AG, Veljic MM, Grujic S, Marin PD. Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. in Meat Science. 2014;96(3):1355-1360. doi:10.1016/j.meatsci.2013.11.024 .
Bukvicki, Danka R, Stojković, Dejan S, Soković, Marina, Vannini, Lucia, Montanari, Chiara, Pejin, Boris, Savić, Aleksandar G, Veljic, Milan M, Grujic, Slavica, Marin, Petar D., "Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat" in Meat Science, 96, no. 3 (2014):1355-1360, https://doi.org/10.1016/j.meatsci.2013.11.024 . .