University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", 11000 Belgrade, Serbia; University of Bologna, Department of Agricultural and Food Sciences, Via Fanin 46, 40127 Bologna, Italy.
University of Belgrade, Institute for Biological Research 'Siniša Stankovic', Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
Meat Sci. 2014 Mar;96(3):1355-60. doi: 10.1016/j.meatsci.2013.11.024. Epub 2013 Dec 1.
The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (•OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L. monocytogenes. Essential oil successfully inhibited development of L. monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants.
香薄荷油中的主要化合物为对伞花烃（33.14%）、百里酚（26.11%）和百里酚甲醚（15.08%）。该精油对细菌的最小抑菌浓度（MIC）范围为 0.03-0.57mg/mL，对酵母菌株的 MIC 范围为 0.56-2.23mg/mL，而最小杀菌/杀酵母浓度（MBC/MYC）范围分别为 0.07-1.15mg/mL 和 1.11-5.57mg/mL。使用 Fenton 反应生成的羟基自由基（•OH）评估了精油的抗氧化能力。研究了香薄荷精油对单核细胞增生李斯特菌的保鲜潜力。精油成功抑制了猪肉中单增李斯特菌的生长。对肉的风味和颜色进行了感官评价。经过 4 天的储存，用精油处理的肉的颜色和风味得到了改善。香薄荷精油可以作为一种有效的食品腐败微生物抑制剂，应用于肉类产品，同时也可以作为天然抗氧化剂的有用来源。
