The quantitative structure-retention relationship of the GC-MS profile of yarrow essential oil

Aćimović, Milica; Pezo, Lato; Jeremić, Jovana Stanković; Todosijević, Marina; Rat, Milica; Tešević, Vele; Cvetkovic, Mirjana

doi:10.2298/apt2152123a

Cited by 1 publication

(1 citation statement)

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“…Chemical analysis of YEO by GC-MS reported in other studies supports our results indicating that camphor, caryophyllene, eucalyptol, and borneol are the most prevalent components of YEO [ 16 , 18 , 28 , 41 ]. Eucalyptol is a monoterpenoid providing a fresh mint- and camphor-like smell and a spicy, cooling taste in YEO.…”

Section: Resultssupporting

confidence: 91%

Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet

Peighambardoust

Yaghoubi

Hosseinpour

et al. 2022

Foods

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This study aimed for the application of active chitosan coating incorporating yarrow essential oil (YEO) together with the development of an on-package sensor label based on bromocresol purple (BCP) and methyl red (MR) for shelf-life extension and freshness monitoring of chicken breast fillet. Physiochemical and microbiological attributes of chicken meat coated with sole chitosan, YEO, and chitosan + YEO were compared with those of uncoated (control) samples. Chitosan + YEO coated chicken meat stayed fresh with no significant changes (p > 0.05) in pH (5.42–5.56), TVB-N (12.55–15.36 mg N/100 g), TBARs (0.35–0.40 mg MDA/kg) and total aerobic psycrotrophic bacteria (3.97–4.65 log CFU/g) in days 1–15. There was no response of the dual-sensors label toward the variation in chemical and microbiological indicators of chicken meat coated with chitosan + YEO. However, either uncoated, sole chitosan, or sole YEO treatments indicated a three-stage freshness status with the fresh stage belonged to a period earlier than day 7 (with no distinct color change in both sensor labels); the semi-fresh stage corresponded to storage days between 7–9, wherein a gradual color change appeared (MR from pink to orange, BCP from yellow to light purple); and the spoiled stage occurred in day 9 onward with a drastic color change (MR from orange to light yellow, BCP from light purple to deep purple). In general, the dual-sensors successfully responded to the variation of chemical and microbiological indicators and visual color of uncoated samples during storage time. Based on the obtained results, the application of chitosan + YEO coating efficiently prolonged the freshness of chicken breast meat, where on-package dual-sensors systems were able to detect the freshness stages of meat samples during storage time.

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Section: Resultssupporting

confidence: 91%