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- Title
Antimicrobial efficiency of Iranian Ziziphora clinopodioides essential oil on preservation of hamburger.
- Authors
Sharifan, Anousheh; Beikmohammadi, Leila
- Abstract
Objectives: In this study, the chemical composition and antimicrobial activity of Ziziphora clinopodioides essential oil and its potential application as a natural preservative in reducing the indigenous microbial population of hamburger were investigated. Materials and Methods: Essential oil of Ziziphora clinopodioides, cultivated in Iran, was obtained through hydro-distillation method. Chemical composition of the oil was determined using gas chromatography-mass spectrometry analysis. Antimicrobial activity of the essential oil was checked against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Salmonella typhi, Listeria monocytogenes and Pseudomonas aeruginosa, using agar dilution method and minimum inhibitory concentration (MIC). Then, values of each active oil concentration were determined and its potential application was investigated as a natural preservative in reducing the indigenous microbial population of hamburger were investigated. Results: The major components were carvacrol (54.31%), thymol (12.51%), octadecane (9.51%) and pulegone (4.88%). The results showed a significant activity against the tested strains (gram-positive and gram-negative bacteria). Adding essential oil to concentrations higher than MIC values reduced the microbial population of hamburgers stored at 25°C, 4°C and -12°C. Conclusion: This study showed that the Ziziphora clinopodioides essential oil could be added to the ingredients of foods as a natural antibacterial agent.
- Subjects
LAMIACEAE; FOOD preservatives; ANTIMICROBIAL preservatives
- Publication
Avicenna Journal of Phytomedicine, 2015, Vol 5, p137
- ISSN
2228-7930
- Publication type
Article