Articles
ANTIOXIDANT ACTIVITY OF THYMBRA CAPITATA ESSENTIAL OIL IN MEAT-TREATED OIL
Article number
853_37
Pages
319 – 322
Language
English
Abstract
Several synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butyl hydroquinone (TBHQ), have been used to preserve meat.
Nevertheless they are considered toxic and to have carcinogenic effects.
Natural products, such as those present in essential oils, have been the target of studies as alternative antioxidants, showing promising results.
In addition, these natural compounds have the advantage of having consumers acceptance. Thymbra capitata is a perennial, herbaceous shrub commonly used as a spicy herb.
The essential oils isolated from this plant showed antimicrobial and antioxidant activities.
The main goal of the present work was to evaluate the capacity of T. capitata oil to prevent lipid oxidation in bovine meat.
Different concentrations of essential oil (0, 50, 75 and 100 mg/5 g of meat) were used in two types of bovine meat samples purchased in the local market.
The protein content of both types of meat samples was 21%, and lipid content ranged from 9% to 15%. After covering with the oil, the two types of meat samples were stored at -17°C, for one month.
After 1 day, 15 days and 30 days, meat samples were taken and cooked at 85°C for 90 min.
The samples were then submitted to the TBARS modified method, for antioxidant activity evaluation.
The essential oil was able to prevent meat oxidation even after one month of storage and showed a dose-dependent activity.
Nevertheless they are considered toxic and to have carcinogenic effects.
Natural products, such as those present in essential oils, have been the target of studies as alternative antioxidants, showing promising results.
In addition, these natural compounds have the advantage of having consumers acceptance. Thymbra capitata is a perennial, herbaceous shrub commonly used as a spicy herb.
The essential oils isolated from this plant showed antimicrobial and antioxidant activities.
The main goal of the present work was to evaluate the capacity of T. capitata oil to prevent lipid oxidation in bovine meat.
Different concentrations of essential oil (0, 50, 75 and 100 mg/5 g of meat) were used in two types of bovine meat samples purchased in the local market.
The protein content of both types of meat samples was 21%, and lipid content ranged from 9% to 15%. After covering with the oil, the two types of meat samples were stored at -17°C, for one month.
After 1 day, 15 days and 30 days, meat samples were taken and cooked at 85°C for 90 min.
The samples were then submitted to the TBARS modified method, for antioxidant activity evaluation.
The essential oil was able to prevent meat oxidation even after one month of storage and showed a dose-dependent activity.
Authors
A.D. Mohammed, M.G. Miguel, M.D. Antunes, A.C. Figueiredo, L.G. Pedro, J.G. Barroso
Keywords
meat, essential oil, Thymbra capitata, TBARS
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