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Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature.
Meat Sci. 2012 Dec; 92(4):667-74.MS

Abstract

The essential oils (EOs) of Lavandula angustifolia L. and Mentha piperita L. were analyzed by gas chromatography mass spectrometry (GC/MS). The major constituents were linalool (22.35%), linalyl acetate (21.80%), trans-ocimene (6.16%) and 4-terpineol (5.19%) for L. angustifolia and menthol (33.28%), menthone (22.03%), and menthyl acetate (6.40%) for M. piperita. In vitro antibacterial activity of both EOs against Escherichia coli O157:H7 and Staphylococcus aureus CECT 4459 showed high inhibition against S. aureus. The lowest minimal inhibitory concentrations (MIC) were obtained with L. angustifolia (0.25 μL/mL) against S. aureus; M. piperita exhibited a MIC of 0.50 μL/mL against both microorganisms. Both EOs caused a significant decrease of bacterial growth in minced beef (p<0.05) stored at 9±1 °C. Minced beef treated with EOs showed the lowest TBARS values (lipid oxidation). Moreover, the results showed that the addition of EOs significantly extended fresh meat odor even at abuse temperature.

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Authors+Show Affiliations

Djenane D
Department of Microbiology and Biochemistry, Faculty of Biological and Agricultural Sciences, University Mouloud Mammeri, BP 17, 15000, Tizi-Ouzou, Algeria.
Aïder M
No affiliation info available
Yangüela J
No affiliation info available
Idir L
No affiliation info available
Gómez D
No affiliation info available
Roncalés P
No affiliation info available

MeSH

AlgeriaAnimalsAnti-Bacterial AgentsAntioxidantsCattleDietEscherichia coli O157Food PreservativesFood StorageFoodborne DiseasesHumansLavandulaLipid PeroxidationMeatMentha piperitaMicrobial Sensitivity TestsMicrobial ViabilityMonoterpenesOils, VolatileRefrigerationSensationStaphylococcus aureus

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22789458

Citation

Djenane, Djamel, et al. "Antioxidant and Antibacterial Effects of Lavandula and Mentha Essential Oils in Minced Beef Inoculated With E. Coli O157:H7 and S. Aureus During Storage at Abuse Refrigeration Temperature." Meat Science, vol. 92, no. 4, 2012, pp. 667-74.
Djenane D, Aïder M, Yangüela J, et al. Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. Meat Sci. 2012;92(4):667-74.
Djenane, D., Aïder, M., Yangüela, J., Idir, L., Gómez, D., & Roncalés, P. (2012). Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. Meat Science, 92(4), 667-74. https://doi.org/10.1016/j.meatsci.2012.06.019
Djenane D, et al. Antioxidant and Antibacterial Effects of Lavandula and Mentha Essential Oils in Minced Beef Inoculated With E. Coli O157:H7 and S. Aureus During Storage at Abuse Refrigeration Temperature. Meat Sci. 2012;92(4):667-74. PubMed PMID: 22789458.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. AU - Djenane,Djamel, AU - Aïder,Mohammed, AU - Yangüela,Javier, AU - Idir,Lamia, AU - Gómez,Diego, AU - Roncalés,Pedro, Y1 - 2012/06/21/ PY - 2012/03/30/received PY - 2012/05/28/revised PY - 2012/06/12/accepted PY - 2012/7/14/entrez PY - 2012/7/14/pubmed PY - 2013/1/30/medline SP - 667 EP - 74 JF - Meat science JO - Meat Sci VL - 92 IS - 4 N2 - The essential oils (EOs) of Lavandula angustifolia L. and Mentha piperita L. were analyzed by gas chromatography mass spectrometry (GC/MS). The major constituents were linalool (22.35%), linalyl acetate (21.80%), trans-ocimene (6.16%) and 4-terpineol (5.19%) for L. angustifolia and menthol (33.28%), menthone (22.03%), and menthyl acetate (6.40%) for M. piperita. In vitro antibacterial activity of both EOs against Escherichia coli O157:H7 and Staphylococcus aureus CECT 4459 showed high inhibition against S. aureus. The lowest minimal inhibitory concentrations (MIC) were obtained with L. angustifolia (0.25 μL/mL) against S. aureus; M. piperita exhibited a MIC of 0.50 μL/mL against both microorganisms. Both EOs caused a significant decrease of bacterial growth in minced beef (p<0.05) stored at 9±1 °C. Minced beef treated with EOs showed the lowest TBARS values (lipid oxidation). Moreover, the results showed that the addition of EOs significantly extended fresh meat odor even at abuse temperature. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/22789458/Antioxidant_and_antibacterial_effects_of_Lavandula_and_Mentha_essential_oils_in_minced_beef_inoculated_with_E__coli_O157:H7_and_S__aureus_during_storage_at_abuse_refrigeration_temperature_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(12)00231-8 DB - PRIME DP - Unbound Medicine ER -
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