Potential application of Micromeria dalmatica essential oil as a protective agent in a food system
2015
Authors:
Bukvicki, DankaStojković, Dejan
Soković, Marina
Nikolić, Miloš
Vannini, Lucia
Montanari, Chiara
Marin, Petar D.
Document Type:
Article (Published version)
Metadata
Show full item recordAbstract:
Chemical composition of Micromeria dalmatica essential oil (EO) by gas
chromatography mass spectrometry solid phase microextraction
(GC/MS-SPME) analysis revealed that the dominant compounds were
piperitenone (41.46\%), pulegone (19.02\%), piperitenone oxide
(14.49\%), D-limonene (6.23\%) and p-menthone (5.06\%). The minimum
inhibitory concentration (MIC) ranged from 0.03 to 2.32 mg/mL for
bacteria, and from 0.62 to 2.49 mg/mL for yeast strains, while the
minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from
0.07 to 1.15 mg/mL and 1.11-5.57 mg/mL for bacteria and yeasts,
respectively. Growth inhibition concentration (GIC(50)) that caused 50\%
of growth delay of Salmonella Typhimurium in pork meat system was
calculated to be 0.048 mg/mL. Experimental results suggest that M.
dalmatica EO possess high antimicrobial efficacy against food spoilage
microorganisms. The present study has certainly set up an attractive
platform for commercial applications of EO as natural preservative in
food, such as pork meat. (C) 2015 Elsevier Ltd. All rights reserved.
Keywords:
Micromeria dalmatica; Antimicrobial activity; Salmonella Typhimurium; Pork meatSource:
Lwt-Food Science and Technology, 2015, 63, 1, 262-267
DOI: 10.1016/j.lwt.2015.03.053
ISSN: 1096-1127