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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
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
Meat Science, Volume 92, No. 4, Year 2012
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Description
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. © 2012 Elsevier Ltd.
Authors & Co-Authors
Djenane, Djamel
Algeria, Tizi Ouzou
Université Mouloud Mammeri de Tizi Ouzou
Aider, Mohammed
Canada, Quebec
Université Laval
Canada, Quebec
Institut Des Nutraceutiques et Des Aliments Fonctionnels, Canada
Yangüela, Javier
Spain, Zaragoza
Universidad de Zaragoza
Idir, Lamia
Algeria, Boumerdes
Université de Boumerdes
Gómez, Diego
Spain, Zaragoza
Universidad de Zaragoza
Roncalés, Pedro
Spain, Zaragoza
Universidad de Zaragoza
Statistics
Citations: 137
Authors: 6
Affiliations: 5
Identifiers
Doi:
10.1016/j.meatsci.2012.06.019