Potential application of Micromeria dalmatica essential oil as a protective agent in a food system. Issue 1 (September 2015)

• Record Type: Journal Article
• Authors: Bukvicki, Danka; Stojkovic, Dejan; Sokovic, Marina; Nikolic, Milos; Vannini, Lucia; Montanari, Chiara; Marin, Petar D.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 63:Issue 1(2015:Sep.)
• Page Start: 262
• Page End: 267
• Publication Date: 2015-09
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.03.053
• Languages: English
• ISSNs: 0023-6438

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title id="sectitle0010">Abstract</title> <sec> <p id="abspara0010">Chemical composition of <italic>Micromeria dalmatica</italic> essential oil (EO) by gas chromatography–mass spectrometry solid phase microextraction (GC/MS-SPME) analysis revealed that the dominant compounds were piperitenone (41.46%), pulegone (19.02%), piperitenone oxide (14.49%), <sc>d</sc>-limonene (6.23%) and <italic>p</italic>-menthone (5.06%). The minimum inhibitory concentration (MIC) ranged from 0.03 to 2.32 mg/mL for bacteria, and from 0.62 to 2.49 mg/mL for yeast strains, while the minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11–5.57 mg/mL for bacteria and yeasts, respectively. Growth inhibition concentration (GIC₅₀) that caused 50% of growth delay of <italic>Salmonella</italic> Typhimurium in pork meat system was calculated to be 0.048 mg/mL. Experimental results suggest that <italic>M. dalmatica</italic> EO possess high antimicrobial efficacy against food spoilage microorganisms. The present study has certainly set up an attractive platform for commercial applications of EO as natural preservative in food, such as pork meat.</p> </sec> </abstract>