Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere
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2019
Authors
Bošković, MarijaGlišić, Milica
Đorđević, Jasna
Starcević, Marija
Glamočlija, Nataša
Đorđević, Vesna
Baltić, Milan Ž.
Article (Published version)
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The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O-2/50%CO2/20%N-2) was evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs signifi...cantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.
Keywords:
acidity index / carvacrol / scavenging capacity / TBARS / thymolSource:
Journal of Food Science, 2019, 84, 9, 2467-2474Publisher:
- Wiley, Hoboken
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1111/1750-3841.14788
ISSN: 0022-1147
PubMed: 31449337
WoS: 000482641900001
Scopus: 2-s2.0-85071329004
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Fakultet veterinarske medicineTY - JOUR AU - Bošković, Marija AU - Glišić, Milica AU - Đorđević, Jasna AU - Starcević, Marija AU - Glamočlija, Nataša AU - Đorđević, Vesna AU - Baltić, Milan Ž. PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1779 AB - The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O-2/50%CO2/20%N-2) was evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability. PB - Wiley, Hoboken T2 - Journal of Food Science T1 - Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere VL - 84 IS - 9 SP - 2467 EP - 2474 DO - 10.1111/1750-3841.14788 ER -
@article{ author = "Bošković, Marija and Glišić, Milica and Đorđević, Jasna and Starcević, Marija and Glamočlija, Nataša and Đorđević, Vesna and Baltić, Milan Ž.", year = "2019", abstract = "The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O-2/50%CO2/20%N-2) was evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.", publisher = "Wiley, Hoboken", journal = "Journal of Food Science", title = "Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere", volume = "84", number = "9", pages = "2467-2474", doi = "10.1111/1750-3841.14788" }
Bošković, M., Glišić, M., Đorđević, J., Starcević, M., Glamočlija, N., Đorđević, V.,& Baltić, M. Ž.. (2019). Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere. in Journal of Food Science Wiley, Hoboken., 84(9), 2467-2474. https://doi.org/10.1111/1750-3841.14788
Bošković M, Glišić M, Đorđević J, Starcević M, Glamočlija N, Đorđević V, Baltić MŽ. Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere. in Journal of Food Science. 2019;84(9):2467-2474. doi:10.1111/1750-3841.14788 .
Bošković, Marija, Glišić, Milica, Đorđević, Jasna, Starcević, Marija, Glamočlija, Nataša, Đorđević, Vesna, Baltić, Milan Ž., "Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere" in Journal of Food Science, 84, no. 9 (2019):2467-2474, https://doi.org/10.1111/1750-3841.14788 . .