Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese

Autor:	Isidora Radulov, D. Dogaru, Ersilia Alexa, Adriana Morar, Diana Obistioiu, M. Negrea, Ileana Cocan, Corina Danciu, Adina Berbecea
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Preservative Food industry Article Subject lcsh:TX341-641 01 natural sciences law.invention chemistry.chemical_compound 0404 agricultural biotechnology food law Carvacrol Food science Safety Risk Reliability and Quality Essential oil business.industry 010401 analytical chemistry 04 agricultural and veterinary sciences Proximate Antimicrobial 040401 food science food.food 0104 chemical sciences chemistry Composition (visual arts) business lcsh:Nutrition. Foods and food supply Food Science Satureja hortensis
Zdroj:	Journal of Food Quality, Vol 2018 (2018) Journal of food quality, 8424035
ISSN:	0146-9428
DOI:	10.1155/2018/8424035
Popis:	This study presents data about the chemical composition and antimicrobial effect of Satureja hortensis L. used as both dry plant and essential oil, on fresh cow’s cheese, in order to extend its shelf-life. The proximate and elemental composition of dry plant of Satureja hortensis L. highlights important level of microelements. The content of microelements increases even when small amounts of Satureja hortensis in fresh cheese were added. The addition of Satureja hortensis dry plant leads to an increase in Fe (13.46–65.54%) and Mn (8.33–88.33%) content of fresh cheese, depending on the amount of plant added. The composition of essential oil isolated from Satureja hortensis L. was analyzed by GC-MS and the main compounds found were carvacrol (19.68%), o-cymene (30.86%), and p-cymene (28.07%). In order to use Satureja hortensis L. as natural preservative in food industry, in vitro effect of plant extract and essential oil against Staphylococcus aureus Gram-positive bacteria was tested. The oil of Satureja hortensis L. showed antimicrobial activity at 0.50–1.5%, while the alcoholic extract does not inhibit Staphylococcus aureus mycelial growth. The antimicrobial effect of Satureja hortensis L. dry plant in various proportions (0.5–1.5%) and essential oil (0.1%; 0.25%; 0.5%), on fresh cow’s cheese, was assessed after 3 and 7 days by counting colonies obtained at 30°C. Results have shown that the addition of Satureja hortensis L. dry plant and essential oil led to a reduction in the total number of germs, this reduction being more significant when the essential oil was used. Regarding the effect of Satureja hortensis L. essential oil against Staphylococcus aureus inoculated in fresh cow’s cheese, the results highlight that the essential oil of Satureja hortensis L. may be a natural solution to prevent the development of this bacteria, while the ethanol extract does not prove to be effective.
Databáze:	OpenAIRE
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