Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran

Aliakbarlu, Javad; Sadaghiani, Surur Khalili; Mohammadi, Shadieh

doi:10.1007/s10068-013-0242-2

Cited by 63 publications

(37 citation statements)

References 34 publications

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“…The essential oil of this plant (ZEO) consists great quantities of phenolic oxygenated monoterpens that cause antioxidant, antibacterial and antifungal activities (Aliakbarlu, Sadaghiani, & Mohammadi, 2013;Saei-Dehkordi, Tajik, Moradi, & Khalighi-Sigaroodi, 2010). The essential oil of this plant (ZEO) consists great quantities of phenolic oxygenated monoterpens that cause antioxidant, antibacterial and antifungal activities (Aliakbarlu, Sadaghiani, & Mohammadi, 2013;Saei-Dehkordi, Tajik, Moradi, & Khalighi-Sigaroodi, 2010).…”

Section: Introductionmentioning

confidence: 99%

Infant Breastfeeding and Kidney Function in School-Aged Children

Miliku

Voortman

Bakker

et al. 2015

American Journal of Kidney Diseases

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Section: Introductionmentioning

confidence: 99%

Infant Breastfeeding and Kidney Function in School-Aged Children

Miliku

Voortman

Bakker

et al. 2015

American Journal of Kidney Diseases

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“…A wide variety of chemical preservatives are used in raw and processed foods to prevent the growth of food spoilage microorganisms and food-borne pathogenic bacteria [5]. The use of essential oils is becoming popular to increase the shelf-life of food products, since consumers are more conscious about the health problems caused by several synthetic preservatives [6].…”

Section: Introductionmentioning

confidence: 99%

Antifungal activity of coriander (Coriandrum sativum L.) essential oil in tomato sauce

2016

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Essential oils (EOs) of coriander were analyzed by gas chromatography-mass spectrometry. Linalool (73.05 %), a-pinene (9.18 %), gamma-terpinene (7.65 %), geranyl acetate (2.71 %), were the main components of coriander essential oil. The minimum inhibitory concentration (MIC) of coriander was 2700 ppm in broth macrodilution. 3 9 10 5 CFU/g Byssochlamys fulva was inoculated in tomato sauce and different concentrations of EOs were added to each sample. Sodium benzoate at MIC concentration (250 ppm) was added to tomato sauce as a negative control. Samples were kept at 30 ± 0.5°C for 2 months. The results showed that sodium benzoate completely stopped the fungi growth but 800 ppm coriander essential oils (CEO) and mixture of cinnamon (250 ppm) and coriander (800 ppm) essential oils inhibited up to 32 and 90 %, respectively.

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“…; Aliakbarlu et al . ), there is no information on its efficacy in controlling microbial spoilage and lipid oxidation in sheep meat.…”

Section: Introductionmentioning

confidence: 99%

“…), antioxidant (Lee and Shibamoto ; Aliakbarlu et al . ) and insecticidal (Huang et al . ) properties, and is used traditionally as a flavoring agent in food.…”

Section: Introductionmentioning

confidence: 99%

Effect of Avishane Shirazi (Zataria Multiflora) and Clove (Syzygium Aromaticum) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

Aliakbarlu

Sadaghiani

2015

Journal of Food Quality

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The objectives of this study were to examine the efficacy of Avishane shirazi (AEO) and clove (CEO) essential oils in controlling the microbial growth as well as in inhibiting the lipid oxidation and metmyoglobin (MetMb) formation in ground sheep meat during refrigerated storage. Total mesophilic counts (TMC), lactic acid bacteria (LAB) counts, coliform counts, yeast counts and Listeria counts were determined. Thiobarbituric acid (TBA) values, MetMb and sensory attributes (color, odor and overall acceptability) were also evaluated. The greatest effect of AEO was found in controlling the growth of LAB (1.2-3.4 log cycles) and coliforms (1-2.5 log cycles). The inhibitory effects of oils on TMC and yeast counts were minor, while both oils had strong and similar inhibitory effects on the Listeria populations. AEO significantly retarded lipid oxidation and inhibited MetMb formation. AEO and CEO had a noticeable effect on odor and color attributes of ground sheep meat, respectively. Both oils, particularly AEO, could help control the microbial growth and inhibit chemical changes in ground sheep meat during refrigerated storage. PRACTICAL APPLICATIONSSheep meat is widely consumed in Iran and other Middle East countries. It is one of the major items providing protein in Iranian diet. There are several strategies to preserve meat and meat products. One of the most popular approaches for meat preservation is adding essential oils (EOs) to meat and meat products. The results of the present study showed that the EOs of Avishane shirazi and clove inhibited spoilage flora and retarded lipid oxidation in ground sheep meat. Then, both EOs can be considered as effective natural preservatives for sheep meat.

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Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran

Cited by 63 publications

References 34 publications

Infant Breastfeeding and Kidney Function in School-Aged Children

Infant Breastfeeding and Kidney Function in School-Aged Children

Antifungal activity of coriander (Coriandrum sativum L.) essential oil in tomato sauce

Effect of Avishane Shirazi (Zataria Multiflora) and Clove (Syzygium Aromaticum) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

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