Effect of Oliveria Decumbens essential oils on microbial characteristics of hamburger
Subject Areas :
Food Science and Technology
Z. Ghorbani
1
,
N. Zamindar
2
,
M. Jelvan
3
,
M. Golabadi
4
1 - Graduated Master, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2 - Department of Food Science and Technology- Agricultural Faculty -Isfahan (Khorasgan) Branch Islamic Azad University-Isfahan
3 - Graduated Master, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
4 - Associate Professor, Department of Plant Breeding, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Received: 2019-11-03
Accepted : 2020-08-15
Published : 2020-06-21
Keywords:
Staphylococcus aureus,
Hamburger,
Oliveria decumbens,
Antimicrobial Activity,
Esherichia coli,
Abstract :
< p >The use of herbal essential oils can inhibit bacterial growth and proliferation. In this investigation, the chemical composition and antimicrobial effects of essential oils of Oliveria decumbens on culture media and hamburger have been studied. GC/MS analysis identified 12 components in the essential oils of Oliveria decumbens. The antimicrobial activity of the essential oils was investigated against Staphylococcus aureus and Escherichia coli using disc diffusion and well plate method. The experiment was a factorial form of a completely randomized design with 3 levels in essential oil concentration (0, 0.32, and 1.25 µl/g) in 4 periods (1, 20, 40, and 60 days) with 3 replications on S. aureus, E. coli, mold, yeast and total count in hamburger. The most important identified compounds in the essential oils of Oliveria decumbens were phenolic and aldehyde compounds. Minimum inhibition concentrations of Oliveria decumbens essential oils against S. aureus and E. coli were 0.32 µl/ml and 0.625 µl/ml, respectively. Besides, the number of microorganisms decreased with increasing concentrations of essential oils of Oliveria decumbens. There was no significant difference between the control and concentrations of 0.32 µl/g in E. coli count but in all types of microorganisms, the highest decrease was observed in the concentration of 1.25 µl/g (p < /em>
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_||_
Adams, R.P. (2007). Identification of Essential Oils Components by Gas Chromatography/ Quadrupole Mass Spectrometry. 4th Edition, Allured Publishing Corporation, USA. pp. 100-804.
Amin, M., Nikoopour, H. and Fazeli, M.R. (2018). A Survey of antibacterial effects of oliveria decumbens and nepeta binaludensis essential oils on Staphylococcus aureus and Escherichia coli in doogh. Journal of Medicinal Plants, 69(18): 134-149.
Amin, G., Salehi Sourmaghi, M.H., Zahedi, M., Khanavi, M. and Samadi, N. (2005). Essential oil composition and antimicrobial activity of oliveria decumbens. Fitoterapia, 76(7): 704-707.
Baydar, A., Sagdiç, O. and Zkan, G. (2004). Antibacterial activity and composition of essential oils from origanum, Thymbra and Satureja species with commercial importance in turkey. Food Control, 15(3): 69-172.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods. International Journal of Food Microbiology, 94(3): 223-253.
Fernandez Gines, J., Fernandez Lopez, J., Sayas Barbera, E. and Perez Alvarez, J.A. (2005). Meat products as functional food. Journal of Food Science, 70(2): 37-43.
Haji mehdipoor, H., Samadi, N., Mozaffarian, V., Rahimifard, N., Shoeibi, S. and Pirali Hamedani, M. (2010). Chemical composition and antimicrobial activity of oliveria decumbens volatile oil from west of Iran. Journal of Medicinal Plants, 9(6): 39-44.
Hoseini, S.E., Shabani, S. and Delfan Azari, F. (2015). Antimicrobial properties of clove essential oil on raw hamburger during storage in freezer. Food Hygiene, 5(1): 67-76. [in Persian]
Institute of Standards and Industrial Research of Iran (ISIRI), (2007). Raw frozen Hamburger-Specifications. 2nd revision, ISIRI No. 2304. [In Persian]
Institute of Standards and Industrial Research of Iran (ISIRI), (2005). Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. 2nd revision, ISIRI No. 2946. [In Persian]
Institute of Standards and Industrial Research of Iran (ISIRI), (2001). Standard methods for reparation of food samples and enumera of microobganisms in food. 1nd revision, ISIRI No. 356. [In Persian]
International Organization for Standardization (ISO), (2003). Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of coagulase- positive Staphylococci (Staphylococcus aureus and other species) - part 1: Technique using Baird-Parker agar medium. 1nd revision, ISO No. 6888-1.
International Organization for Standardization (ISO), (2008). Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of yeast and moulds- part 1: Colony count technique in products with water activity greater than 0.95. 1nd revision, ISO No. 21527-1.
International Organization for Standardization (ISO), (2013). Microbiology of the food chain - Horizontal method for the enumeration of microorganisms – Part 1: Colony count at 30°c by the pour plate technique. 1nd revision, ISO No. 4833-1.
Kramer, A.D. and Twigg, B.A. (1966). Fundamentals of Quality Control for the Food Industry. 2th Edition, Avi Publishing Company, Michigan. pp. 1-541.
Movahhed, S. (2011). Meat Science. 1th Edition, Marze Danesh, Tehran. pp. 1-177. [in Persian]
Motamedi, H., Darabpour, E., Gholipour, M. and Seyyed Nejad, S.M. (2010). Antibacterial effect of ethanolic and methanolic extracts of plantago ovata and oliveria decumbens endemic in Iran against some pathogenic bacteria. International Journal of Pharmacology, 6(2): 117-122.
Oussalah, M., Caillet, S., Saucier, L. and Lacotrix, M. (2007). Inhibitory effect of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18(5): 412 – 414.
Sadeghi, E., Dargahi, A., Mohammadi, A., Asadi, F. and Sahraee, S. (2015). Antimicrobial effect of essential oils: a systematic review. Food Hygiene, 5(2): 1-30. [in Persian]
Shahnia, M. and Khaksar, R. (2013). Antimicrobial effects and determination of minimum inhibitory concentration (MIC) methods of essential oils against pathogenic bacteria. Iranian Journal of Nutrition Sciences & Food Technology, 7(5): 949-955. [in Persian]
Tajkarim, M.M., Ibrahim, S.A. and Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9): 1199-1218.
The International NGO Safety Organisation (INSO), (2016). Raw frozen hamburger – Specifications and test methods. 4nd revision, INSO 2304.
Torbati, M.A., Javadi, A., Saderi Oskui, H. and Tavakoli, F. (2011). Study of microwave and frying process on hamburger microbial properties. Food Hygiene, 3(1): 47-86. [in Persian]
Yousefli, M., Hosseini, Z., Haddad Khodaparast, M.H., Azarnivand, H. and Pezeshki, P. (2011). Antimicrobial effect of Salvia leriifolia leaf extract powder against the growth of Staphylococcus aureus in hamburger. Journal of Food Science and Technology, 29(8): 126-136. [in Persian]
