多香果(Pimenta Dioica Lindl)叶精油作为潜在的抗氧化和抗菌来源,用于机械去骨禽肉

Q3 Agricultural and Biological Sciences
Bruna Fernandes Andrade, V. Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, A. Ramos, M. Cardoso, E. Ramos
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引用次数: 1

摘要

摘要本研究旨在表征多香果叶精油(EO),并评价其对特定食源性病原菌的抑菌活性和体外抗氧化活性。研究了不同浓度(0、500和1000 mg/kg)多香果EO对机械去骨禽肉(MDPM)在2°C条件下长达10天的抗氧化活性。多香果EO的主要成分为丁香酚(55.52%)、月桂烯(22.53%)和chavicol(5.12%),对革兰氏阴性菌(p . aeruginosa)和革兰氏阳性菌(金黄色葡萄球菌)均有效,抑菌活性高于其主要成分丁香酚(p < 0.05)。在体外抗氧化实验中,多香果EO比丁香酚具有更高的自由基清除能力(90%比65%),IC50值较低(2.71比9.49µg/mL),但2-硫代巴比妥酸活性物质(TBARS)的抗氧化活性与合成抗氧化剂丁基羟基甲苯(BHT)无显著差异(p > 0.05)。在8天的冷藏过程中,无论用量多少,在MDPM中加入多香果EO都能抑制脂质氧化,在所有贮藏期间的TBARS值都低于不添加EO的MDPM (p < 0.05)。多香果叶EO具有较高的抗氧化潜力,可以用于MDPM,也可以对MDPM的产品产生抗菌作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat
Abstract This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic microorganisms as well as its in vitro antioxidant activity. The antioxidant activity of different concentrations (0, 500 and 1000 mg/kg) of allspice EO was also evaluated in mechanically deboned poultry meat (MDPM) during storage of up to 10 days at 2 °C. Allspice EO presented as major compounds eugenol (55.52%), myrcene (22.53%) and chavicol (5.12%), and was effective against Gram-negative (P. aeruginosa) and Gram-positive (Staphylococcus aureus) bacteria, having greater (p < 0.05) antimicrobial activity than its main component eugenol. In the in vitro antioxidant assays, the allspice EO had higher radical scavenging activity (90% versus 65%) than eugenol, presenting lower IC50 values (2.71 versus 9.49 µg/mL), but the antioxidant activity by the 2-thiobarbituric acid reactive substances (TBARS) did not differ (p > 0.05) from the synthetic antioxidant butyl-hydroxytoluene (BHT). Incorporating allspice EO in MDPM suppressed lipid oxidation during 8 days of cold storage, regardless of the amount used, exhibiting lower (p < 0.05) TBARS values during all storage periods than MDPM without EO. Allspice leaves EO had the high antioxidant potential to be used in MDPM and could also contribute an antimicrobial effect to the product in which the MDPM is used.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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