Chemical Composition, Antioxidant, Antimicrobial Activities of the Essential Oil of<i>Salvia hypargeia</i>Fisch. &amp; Mey

Ataş, Ahmet Duran; Göze, İsmihan; Alim, Ahmet; Çetinus, Şenay Akkuş; Vural, Nilüfer; Goze, Hamdi Murat; Körkoca, Hanifi

doi:10.1080/0972060x.2011.10643936

Cited by 5 publications

(1 citation statement)

References 30 publications

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“…; Atas et al . ). Basil and salvia have been shown to have antioxidant properties as well as antimicrobial activities against bacteria and fungi (Chaumont et al .…”

Section: Introductionmentioning

confidence: 97%

Inhibitory Potential of Salvia sclarea and Ocimum basilicum against Chemical and Microbial Spoilage in Cheese

Azizkhani

Tooryan

2015

Journal of Food Safety

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The inhibitory activities of salvia and basil essential oils (EOs) against chemical and microbial spoilage in Iranian white cheese were investigated. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration obtained for salvia against Listeria monocytogenes were 0.015 and 0.02%, and for basil were 0.05 and 0.06%, respectively. The activities of EOs against Aspergillus flavus were assayed yielding MIC and minimum fungicidal concentration for salvia of 0.5 and 0.65%, and for basil of 0.6 and 0.8%, respectively. At 1%, salvia inhibited fungal growth in the cheese throughout the storage period and reduced bacterial growth of up to 6 log/colony-forming unit/g. By comparison, basil showed weaker antimicrobial effects, as well as lower peroxide and thiobarbituric acid reactive substance values at both 4 and 26C in cheese. As regard to oxidative stability, the activities at different concentrations of EOs were as follows: 1% basil, >0.75% basil, >0.5% basil, >1% salvia, >0.75% salvia and >0.5% salvia. PRACTICAL APPLICATIONSWhite cheese is normally considered to be a stable product with a reasonable shelf life. However, during storage for extended periods at ambient temperature, shelf life may be shortened considerably due to lipid oxidation or microbial spoilage. Chemical preservatives are used in white cheese to inhibit chemical deterioration and growth of microorganisms. Because of the risk of harmful effects of synthetic preservatives on consumer health, both the food industry and the authorities are paying increasing attention to medicinal and aromatic plants as sources of natural preservatives for use in food products.

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“…; Atas et al . ). Basil and salvia have been shown to have antioxidant properties as well as antimicrobial activities against bacteria and fungi (Chaumont et al .…”

Section: Introductionmentioning

confidence: 97%

Inhibitory Potential of Salvia sclarea and Ocimum basilicum against Chemical and Microbial Spoilage in Cheese

Azizkhani

Tooryan

2015

Journal of Food Safety

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Antimicrobial Activity and Mechanism of Essential Oil of Endemic Salvia hypargeia Finc. & Mey. in Turkey

Eliuz

2021

Indian J Microbiol

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Anti-tuberculosis activity of bio-active compounds from Lantana camara L., Euphorbia hirta L., Mukia maderaspatana (L.) M. Roem, and Abutilon indicum (L.)

Nirmal

Ebenezer

Kannan

et al. 2020

European Journal of Integrative Medicine

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Chemical Composition, Antioxidant, Antimicrobial Activities of the Essential Oil ofSalvia hypargeiaFisch. & Mey

Cited by 5 publications

References 30 publications

Inhibitory Potential of Salvia sclarea and Ocimum basilicum against Chemical and Microbial Spoilage in Cheese

Inhibitory Potential of Salvia sclarea and Ocimum basilicum against Chemical and Microbial Spoilage in Cheese

Antimicrobial Activity and Mechanism of Essential Oil of Endemic Salvia hypargeia Finc. & Mey. in Turkey

Anti-tuberculosis activity of bio-active compounds from Lantana camara L., Euphorbia hirta L., Mukia maderaspatana (L.) M. Roem, and Abutilon indicum (L.)

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