Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties

Šojić, Branislav; Tomović, Vladimir; Kocić‐Tanackov, Sunčica; Kovačević, Danijela Bursać; Mrkonjić, Živan; Đurović, Saša; Jokanović, Marija; Ivić, Maja; Škaljac, Snežana; Pavlić, Branimir

doi:10.1016/j.lwt.2020.109661

Cited by 52 publications

(57 citation statements)

References 38 publications

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“…Kovacevic et al [ 15 ] determined the main compounds of T. serpyllum EO to be thymol, 54.17%; γ-terpinene, 22.18%; and p-cymene 16.66%. Thymol (15.21% and 41.8%) was the main compound of T. serpyllum EO in the studies of Šojić et al [ 16 ] and Tazabayeva and Sylibaeva [ 17 ]. Pruteanu et al [ 18 ] also found that thymol, 36.30%; o -cymene, 24.98%; and hydroquinone tert-butyl, 10.25% were the main components of T. serpyllum EO.…”

Section: Discussionmentioning

confidence: 99%

Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver

Galovičová

Borotová

Válková

et al. 2021

Plants

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The aim of this study was to analyze the chemical composition and biological and antibiofilm activity of the essential oil (EO) of Thymus serpyllum with the use of a MALDI-TOF MS Biotyper. The main compounds of the EO were thymol, 18.8%; carvacrol, 17.4%; o-cymene, 15.4%; and geraniol, 10.7%. It was found that free-radical scavenging activity was high. The highest antimicrobial activity was observed against Pseudomonas aeruginosa, Salmonella enteritidis, and biofilm-forming bacteria. The changes in the biofilm structure after T. serpyllum EO application confirmed the inhibitory action and the most pronounced effect was observed on Bacillus subtilis biofilm. The antifungal activity of the vapor phase was the most effective against Penicillium crustosum. T. serpyllum should be a suitable alternative to synthetic antioxidants as well as antimicrobials. The EO of T. serpyllum can be used in the vapor phase in the storage of root vegetables as well as a growth inhibitor of Penicillium on bread.

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Section: Discussionmentioning

confidence: 99%

Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver

Galovičová

Borotová

Válková

et al. 2021

Plants

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“…Their activity is associated with the presence of terpinoids (carvacrol, thymol, and α-terpineol), flavonoids, and tannins, among others, in their composition [ 105 ]. In this regard, Šojić et al [ 95 ] demonstrated the positive effect of the application of supercritical extracts (0.075 and 0.150 µL/g) of wild thyme by-products in ground pork patties. The samples containing wild thyme extract displayed a significant reduction in lipid oxidation, with values below the flavour deterioration threshold (0.6 mg MDA/kg) in meat products [ 76 ].…”

Section: Application Of Plant Extracts In Fresh Meat and Meat Prodmentioning

confidence: 99%

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

et al. 2021

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Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar or better antioxidant properties compared to those shown by synthetic ones. Their incorporation in fresh meat products would maintain the oxidative stability, stabilizing colour parameters, decreasing the formation of metmyoglobin, lipid, and protein oxidation and the generation of lipid-derived volatile compounds, without affecting sensory attributes. In addition, these novel ingredients contribute to improve both technological and functional characteristics, thus diversifying the offer of so-called “wellness foods”. In this review, the application of plant extracts as natural antioxidants in several fresh meat products is presented, showing their efficacy as scavenging radicals and imparting additional health benefits.

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“…The antiseptic effect of thymol is 30 times higher than that of phenol, while its toxic effect is 4 times lower [32]. Phenolic compounds of T. vulgaris can form oxygen free radicals [33].…”

Section: аннотацияmentioning

confidence: 99%

Callus cultures of Thymus vulgaris and Trifolium pratense as a source of geroprotectors

Dyshlyuk

Fedorova

Loseva

et al. 2021

Food Processing: Techniques and Technology

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Introduction. Geroprotectors are biologically active substances that inhibit the aging process. Many plant species are natural geroprotectors. For instance, Thymus vulgaris and Trifolium pratense are callus cultures with strong geroprotective properties. Study objects and methods. The present research featured T. vulgaris and T. pratense grown in vitro on various nutrient media. Their extracts were obtained by aqueous-alcoholic extraction using the following parameters: water-ethanol solvent Se = 30, 50, and 70 %; temperature Te = 30, 50, and 70°C; time τe = 2, 4, and 6 h. The quantitative and qualitative analysis was based on high-performance liquid mass spectrometry, gas mass spectrometry, and thin-layer chromatography. Results and discussion. The optimal extraction parameters for T. vulgaris were τe = 4 h, Te = 50°C, Se = 70 %, for T. pratense – τe = 6 h, Te = 70°C, Se = 70 %. The chromatography detected flavonoids, phenylpropanoids, simple phenols, higher fatty acids, mono- and sesquiterpenes, and aliphatic hydrocarbons. T. vulgaris appeared to have the highest content of thymol (23.580 ± 1.170 mg/mL); its thymol, apigenin, gallic, chlorogenic, and caffeic components demonstrated geroprotective properties. The extract of T. pratense possessed the highest rutin content (10.05 ± 0.35 mg/mL), and it owed its geroprotective characteristics to rutin, chlorogenic and p-coumaric acids. Conclusion. The callus cultures of T. vulgaris and T. pratense proved to be promising sources of geroprotective biologically active substances.

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Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties

Cited by 52 publications

References 38 publications

Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver

Thymus serpyllum Essential Oil and Its Biological Activity as a Modern Food Preserver

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Callus cultures of Thymus vulgaris and Trifolium pratense as a source of geroprotectors

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