Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature.
The essential oils (EOs) of Lavandula angustifolia L. and Mentha piperita L. were analyzed by gas chromatography mass spectrometry (GC/MS). The major constituents were linalool (22.35%), linalyl acetate (21.80%), trans-ocimene (6.16%) and 4-terpineol (5.19%) for L. angustifolia and menthol (33.28%), menthone (22.03%), and menthyl acetate (6.40%) for M. piperita. In vitro antibacterial activity of both EOs against Escherichia coli O157:H7 and Staphylococcus aureus CECT 4459 showed high inhibition against S. aureus. The lowest minimal inhibitory concentrations (MIC) were obtained with L. angustifolia (0.25 μL/mL) against S. aureus; M. piperita exhibited a MIC of 0.50 μL/mL against both microorganisms. Both EOs caused a significant decrease of bacterial growth in minced beef (p<0.05) stored at 9±1 °C. Minced beef treated with EOs showed the lowest TBARS values (lipid oxidation). Moreover, the results showed that the addition of EOs significantly extended fresh meat odor even at abuse temperature.
Department of Microbiology and Biochemistry, Faculty of Biological and Agricultural Sciences, University Mouloud Mammeri, BP 17, 15000, Tizi-Ouzou, Algeria.
Djamel
D
Djenane
Mohammed
M
Aïder
Javier
J
Yangüela
Lamia
L
Idir
Diego
D
Gómez
Pedro
P
Roncalés
D000462:Algeria; D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D002417:Cattle; D004032:Diet / Q000208:ethnology; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification; D005520:Food Preservatives / Q000737:chemistry* / Q000494:pharmacology; D061353:Food Storage; D005517:Foodborne Diseases / Q000517:prevention & control; D006801:Humans; D027523:Lavandula / Q000737:chemistry; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis / Q000382:microbiology*; D036142:Mentha piperita / Q000737:chemistry; D008826:Microbial Sensitivity Tests; D050296:Microbial Viability; D039821:Monoterpenes / Q000032:analysis; D009822:Oils, Volatile / Q000737:chemistry* / Q000494:pharmacology; D012034:Refrigeration; D012677:Sensation; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification
D000900:Anti-Bacterial Agents; D000975:Antioxidants; D005520:Food Preservatives; D039821:Monoterpenes; D009822:Oils, Volatile