Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Abstract

The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*a*b*), TBARS values, DPPH scavenging activity assay, microbial profile, and sensory panel scores have been assessed. Batches produced with the JO addition were darker and redder compared to the control. Sausages with the addition of 1.0, 2.0 and 5.0 µl/g JO showed the significantly (P < 0.05) lower TBARS values compared to the control. The addition of JO decreased radical formation and reduced the growth of total aerobic mesophilic bacteria. The flavour of sausages produced with the addition of 0.1 and 0.5 µl/g JO was slightly/moderately and significantly (P < 0.05) different from the control. This study demonstrates the significant antioxidant and antimicrobial activity of Juniperus communis L. essential oil, as well as the potential of its utilisation in the production of cooked pork sausages to enhance quality.

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

“…Moreover, storage time had the effect of decreasing L* values, according with the findings of Pateiro et al [55]. Finally, the addition of JEO decreased the L* value, probably as the result of interactions among bioactive compounds of JEO (phenolics, terpenes) and myoglobin [30]. The two-way (FC × SD) and four-way (FC × NC × SD × JC) interactions were also significant (p < 0.05) for L* values (Table S2).…”

“…However, in an earlier study, Schelz et al [28] determined the strong antimicrobial potential of Juniperus communis L. essential oil against Saccharomyces cerevisiae. In our previous research, we found that Juniperus communis L. essential oil efficiently suppressed lipid oxidation and microbial growth and enhanced the color of cooked pork sausages [30].…”

“…This difference could be the result of interaction among the sodium nitrite and terpenoid-compounds of JEO. In our previous study we also determined that a high percentage of JEO had a significant effect on the strong aroma of cooked pork sausages [30]. Using novel extraction techniques (e.g., supercritical fluid extraction) at optimum conditions results in extracts which possess a strong antioxidant and antimicrobial potential, as well as mild flavor, which enables their application at lower concentration in meat processing [17,23].…”

“…Lipid oxidation is one the most important parameters of quality for meat and meat products [30]. TBARS values of dry fermented sausages are presented in Table 2.…”

Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds

“…Currently, coniferous shoots are almost absent as a food ingredient despite their wide availability in many parts of the world. The exceptions are the common juniper, whose berry-like cones are a spice valued in Europe and pine shoots [2]. Products with pine shoots are available on the market, including pine shoot syrup, beer made with pine shoots or herbal teas.…”