Research Article
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Year 2020, Volume: 67 Issue: 3, 227 - 233, 03.06.2020

Serhat Al , Yeliz Yıldırım

https://doi.org/10.33988/auvfd.583325
Cited By: 1

Abstract

References

  • 1. Akgül A, Özcan M, Chialva F, et al (1999): Essential oils of four turkish wild-growing labiatae herbs: Salvia cryptantha montbr. et Auch., Satureja cuneifolia Ten., Thymbra spicata L. and Thymus cilicicus Boiss. et Bal. J Essent Oil Res, 11, 209-214.
  • 2. Aligiannis N, Kalpoutzakis E, Mitaku S, et al (2001): Composition and antimicrobial activity of the essential oils of two Origanum species. J Agric Food Chem, 49, 4168-4170.
  • 3. Association of Official Analytical Chemists (2007): Official Methods of Analysis of AOAC International. Association of Official Analysis Chemists International.
  • 4. Bagamboula CF, Uyttendaele M, Debevere J (2004): Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol, 21, 33-42.
  • 5. Baydar H, Saǧdiç O, Özkan G, et al (2004): Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control, 15, 169-172.
  • 6. Burt S (2004): Essential oils: Their antibacterial properties and potential applications in foods - A review. Int J Food Microbiol, 94, 223-253.
  • 7. Busatta C, Vidal RS, Popiolski AS, et al (2008): Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage. Food Microbiol, 25, 207-211.
  • 8. Büyükünal SK, Şakar FŞ, Turhan İ, et al (2016): Geleneksel Türk fermente et ürünlerinde (sucuk ve pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve nitrat-nitrit varlığı. Kafkas Univ Vet Fak Derg, 22, 233-236.
  • 9. Chouhan S, Sharma K, Guleria S (2017): Antimicrobial activity of some essential oils present status and future perspectives. Medicines, 4, 58.
  • 10. Deans SG, Svoboda KP (1989): Antibacterial activity of summer savory (Satureja hortensis L) essential oil and its constituents. J Hort Sci, 64, 205-210.
  • 11. Dorman HJD, Deans SG (2000): Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol, 88, 308-316.
  • 12. Dussault D, Vu KD, Lacroix M (2014): In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham. Meat Sci, 96, 514-520.
  • 13. Erkmen O, Bozkurt H (2004): Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technol Biotech, 42, 63-69.
  • 14. Farag RS, Daw ZY, Hewedi FM (1989): Antimicrobial activity of some Egyptian spice essential oils. J Food Protect, 52, 665-667.
  • 15. García-Díez J, Alheiro J, Falco V, et al (2017): Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products. J Essent Oil Res, 29, 117-125.
  • 16. Hanafi R, Sobeh M, L Ashour M, et al (2014): Chemical composition and biological activity of essential oils of cumin and coriander fruits from Egypt. Nat Prod J, 4, 63-69.
  • 17. Hyldgaard M, Mygind T, Meyer RL (2012): Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components. Front Microbiol, 3, 12.
  • 18. Karatzas AK, Kets EPW, Smid EJ, et al (2001): The combined action of carvacrol and high hydrostatic pressure on Listeria monocytogenes scott A. J Appl Microbiol, 90, 463-469.
  • 19. Kiliç T (2006): Analysis of essential oil composition of Thymbra spicata var. spicata: Antifungal, antibacterial and antimycobacterial activities. Z Naturforsch C - Section C J Biosci, 61, 324-328.
  • 20. Marino M, Bersani C, Comi G (2001): Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. Int J Food Microbiol, 67, 187-195.
  • 21. Marković T, Chatzopoulou P, Siljegović J, et al (2011): Chemical analysis and antimicrobial activities of the essential oils of Satureja Thymbra L. and Thymbra Spicata L. and their main components. Arch Biol Sci, 63, 457-464.
  • 22. Mendoza-Yepes MJ, Sanchez-Hidalgo LE, Maertens G, et al (1997): Inhibition of Listeria monocytogenes and other bacteria by a plant essential oil (DMC) in Spanish soft cheese. J Food Safety, 17, 47-55.
  • 23. Ozel MZ, Gogus F, Lewis AC (2003): Subcritical water extraction of essential oils from Thymbra spicata. Food Chem, 82, 381-386.
  • 24. Özbey G, Kök F, Muz A (2007): Isolation of Salmonella spp. in camel sausages from retail markets in Aydın, Turkey, and polymerase chain reaction (PCR) confirmation. Turk J Vet Anim Sci, 31, 67–71.
  • 25. Palaniappan K, Holley RA (2010): Use of natural antimicrobials to increase antibiotic susceptibility of drug resistant bacteria. Int J Food Microbiol, 140, 164-168.
  • 26. Pandit VA, Shelef LA (1994): Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalis L.). Food Microbiol, 11, 57-63.
  • 27. Pharmacopoeia E (2005): Determination of Essential Oils in Herbal Drugs. Council of Europe. 217.
  • 28. Saǧdiç O, Özcan M (2002): Antibacterial activity of Turkish spice hydrosols. Food Control, 14, 141-143.
  • 29. Shelef LA (1984): Antimicrobial Effects of Spices. J Food Safety, 6, 29-44.
  • 30. Smid EJ, Gorris LGM (1999): Natural Antimicrobials For Food Preservation. 285–308. In: MS Rahman. (Ed.), Handbook of Food Preservation. Marcel Dekker, New York.
  • 31. Tarladgis BG, Watts BM, Younathan MT, et al (1960): A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37, 44–48.
  • 32. Ünlü M, Vardar-Ünlü G, Vural N, et al (2009): Chemical composition, antibacterial and antifungal activity of the essential oil of Thymbra spicata L. from Turkey. Nat Prod Res, 23, 572-579.
  • 33. Zhang D, Hu H, Rao Q, et al (2011): Synergistic effects and physiological responses of selected bacterial ısolates from animal feed to four natural antimicrobials and two antibiotics. Foodborne Pathog Dis, 8, 1055-1062.

Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages

Year 2020, Volume: 67 Issue: 3, 227 - 233, 03.06.2020

Serhat Al , Yeliz Yıldırım

https://doi.org/10.33988/auvfd.583325
Cited By: 1

Abstract

Essential oils (EO) could address the need for alternative additives for food producers to maintain safety and quality of meat products. The aim of this study was to evaluate antimicrobial activity of Thymbra spicata L. subsb. spicata EO on Escherichia coli and Salmonella Typhimurium in Turkish dry fermented sausage (sucuk). Antimicrobial activity of EO, obtained from the collected plant, has been demonstrated in vitro and in sucuk matrices against selected foodborne pathogens. In the composition of the essential oil obtained in the study, total of 47 components (99.41%) were assayed including mainly carvacrol (43.6%), ɣ-terpinene (16.69%) and p-cymen (13.97%). Thymbra spicata L. observed to have antimicrobial effect on the related pathogens in vitro however, increased amount of EO use, to be antimicrobiologically effective in sucuk, negatively affected the organoleptic properties. It is concluded that natural additives could potentially be used as an alternative to chemicals in food technology to prevent foodborne diseases and to extend the shelf life of products. Further studies are needed to evaluate the combined and synergetic effects of different EOs and other preservation methods to cope with foodborne pathogens in the food matrices.

Keywords

Antimicrobial activity Consumer health Essential oil fermented sausage

References

  • 1. Akgül A, Özcan M, Chialva F, et al (1999): Essential oils of four turkish wild-growing labiatae herbs: Salvia cryptantha montbr. et Auch., Satureja cuneifolia Ten., Thymbra spicata L. and Thymus cilicicus Boiss. et Bal. J Essent Oil Res, 11, 209-214.
  • 2. Aligiannis N, Kalpoutzakis E, Mitaku S, et al (2001): Composition and antimicrobial activity of the essential oils of two Origanum species. J Agric Food Chem, 49, 4168-4170.
  • 3. Association of Official Analytical Chemists (2007): Official Methods of Analysis of AOAC International. Association of Official Analysis Chemists International.
  • 4. Bagamboula CF, Uyttendaele M, Debevere J (2004): Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol, 21, 33-42.
  • 5. Baydar H, Saǧdiç O, Özkan G, et al (2004): Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control, 15, 169-172.
  • 6. Burt S (2004): Essential oils: Their antibacterial properties and potential applications in foods - A review. Int J Food Microbiol, 94, 223-253.
  • 7. Busatta C, Vidal RS, Popiolski AS, et al (2008): Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage. Food Microbiol, 25, 207-211.
  • 8. Büyükünal SK, Şakar FŞ, Turhan İ, et al (2016): Geleneksel Türk fermente et ürünlerinde (sucuk ve pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve nitrat-nitrit varlığı. Kafkas Univ Vet Fak Derg, 22, 233-236.
  • 9. Chouhan S, Sharma K, Guleria S (2017): Antimicrobial activity of some essential oils present status and future perspectives. Medicines, 4, 58.
  • 10. Deans SG, Svoboda KP (1989): Antibacterial activity of summer savory (Satureja hortensis L) essential oil and its constituents. J Hort Sci, 64, 205-210.
  • 11. Dorman HJD, Deans SG (2000): Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol, 88, 308-316.
  • 12. Dussault D, Vu KD, Lacroix M (2014): In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham. Meat Sci, 96, 514-520.
  • 13. Erkmen O, Bozkurt H (2004): Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technol Biotech, 42, 63-69.
  • 14. Farag RS, Daw ZY, Hewedi FM (1989): Antimicrobial activity of some Egyptian spice essential oils. J Food Protect, 52, 665-667.
  • 15. García-Díez J, Alheiro J, Falco V, et al (2017): Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products. J Essent Oil Res, 29, 117-125.
  • 16. Hanafi R, Sobeh M, L Ashour M, et al (2014): Chemical composition and biological activity of essential oils of cumin and coriander fruits from Egypt. Nat Prod J, 4, 63-69.
  • 17. Hyldgaard M, Mygind T, Meyer RL (2012): Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components. Front Microbiol, 3, 12.
  • 18. Karatzas AK, Kets EPW, Smid EJ, et al (2001): The combined action of carvacrol and high hydrostatic pressure on Listeria monocytogenes scott A. J Appl Microbiol, 90, 463-469.
  • 19. Kiliç T (2006): Analysis of essential oil composition of Thymbra spicata var. spicata: Antifungal, antibacterial and antimycobacterial activities. Z Naturforsch C - Section C J Biosci, 61, 324-328.
  • 20. Marino M, Bersani C, Comi G (2001): Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. Int J Food Microbiol, 67, 187-195.
  • 21. Marković T, Chatzopoulou P, Siljegović J, et al (2011): Chemical analysis and antimicrobial activities of the essential oils of Satureja Thymbra L. and Thymbra Spicata L. and their main components. Arch Biol Sci, 63, 457-464.
  • 22. Mendoza-Yepes MJ, Sanchez-Hidalgo LE, Maertens G, et al (1997): Inhibition of Listeria monocytogenes and other bacteria by a plant essential oil (DMC) in Spanish soft cheese. J Food Safety, 17, 47-55.
  • 23. Ozel MZ, Gogus F, Lewis AC (2003): Subcritical water extraction of essential oils from Thymbra spicata. Food Chem, 82, 381-386.
  • 24. Özbey G, Kök F, Muz A (2007): Isolation of Salmonella spp. in camel sausages from retail markets in Aydın, Turkey, and polymerase chain reaction (PCR) confirmation. Turk J Vet Anim Sci, 31, 67–71.
  • 25. Palaniappan K, Holley RA (2010): Use of natural antimicrobials to increase antibiotic susceptibility of drug resistant bacteria. Int J Food Microbiol, 140, 164-168.
  • 26. Pandit VA, Shelef LA (1994): Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalis L.). Food Microbiol, 11, 57-63.
  • 27. Pharmacopoeia E (2005): Determination of Essential Oils in Herbal Drugs. Council of Europe. 217.
  • 28. Saǧdiç O, Özcan M (2002): Antibacterial activity of Turkish spice hydrosols. Food Control, 14, 141-143.
  • 29. Shelef LA (1984): Antimicrobial Effects of Spices. J Food Safety, 6, 29-44.
  • 30. Smid EJ, Gorris LGM (1999): Natural Antimicrobials For Food Preservation. 285–308. In: MS Rahman. (Ed.), Handbook of Food Preservation. Marcel Dekker, New York.
  • 31. Tarladgis BG, Watts BM, Younathan MT, et al (1960): A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37, 44–48.
  • 32. Ünlü M, Vardar-Ünlü G, Vural N, et al (2009): Chemical composition, antibacterial and antifungal activity of the essential oil of Thymbra spicata L. from Turkey. Nat Prod Res, 23, 572-579.
  • 33. Zhang D, Hu H, Rao Q, et al (2011): Synergistic effects and physiological responses of selected bacterial ısolates from animal feed to four natural antimicrobials and two antibiotics. Foodborne Pathog Dis, 8, 1055-1062.
There are 33 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Journal Section Research Article
Authors

Serhat Al 0000-0003-2721-9275

Yeliz Yıldırım 0000-0001-8783-3889

Publication Date June 3, 2020
Published in Issue Year 2020Volume: 67 Issue: 3

Cite

APA Al, S., & Yıldırım, Y. (2020). Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 67(3), 227-233. https://doi.org/10.33988/auvfd.583325
AMA Al S, Yıldırım Y. Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages. Ankara Univ Vet Fak Derg. June 2020;67(3):227-233. doi:10.33988/auvfd.583325
Chicago Al, Serhat, and Yeliz Yıldırım. “Antimicrobial Activity of Thymbra Spicata L. Essential Oil in Turkish Dry Fermented Sausages”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 67, no. 3 (June 2020): 227-33. https://doi.org/10.33988/auvfd.583325.
EndNote Al S, Yıldırım Y (June 1, 2020) Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages. Ankara Üniversitesi Veteriner Fakültesi Dergisi 67 3 227–233.
IEEE S. Al and Y. Yıldırım, “Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages”, Ankara Univ Vet Fak Derg, vol. 67, no. 3, pp. 227–233, 2020, doi: 10.33988/auvfd.583325.
ISNAD Al, Serhat - Yıldırım, Yeliz. “Antimicrobial Activity of Thymbra Spicata L. Essential Oil in Turkish Dry Fermented Sausages”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 67/3 (June 2020), 227-233. https://doi.org/10.33988/auvfd.583325.
JAMA Al S, Yıldırım Y. Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages. Ankara Univ Vet Fak Derg. 2020;67:227–233.
MLA Al, Serhat and Yeliz Yıldırım. “Antimicrobial Activity of Thymbra Spicata L. Essential Oil in Turkish Dry Fermented Sausages”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, vol. 67, no. 3, 2020, pp. 227-33, doi:10.33988/auvfd.583325.
Vancouver Al S, Yıldırım Y. Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages. Ankara Univ Vet Fak Derg. 2020;67(3):227-33.

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Essential Oil Compositions and Antimicrobial Activities of Thymbra spicata L. var. spicata L., Lavandula X Intermedia Emeric ex Loisel., Satureja macrantha C. A. MEYER and Rosmarinus officinalis L.
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