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Use of Origanum vulgare Essential Oil as an Antibacterial Additive in the Preservation of Minced Mea

  • it5848
  • Apr 24, 2021
  • 1 min read

The essential oil extracted by hydrodistillation from the aerial parts of Origanum vulgare L. harvested in the Skikda region (North-East Algeria) yielded a high yield of oil (2.8 percent ). Its constituents were detected 98.10 percent of the time using Gas Chromatography–Mass Spectrometry (GC/MS). Carvacrol (47.6%), thymol (16.6%), p-cymene (13.5%), and -terpinene (13.5%) are the main constituents (11.2 percent ).


The aim of this study was to the preservative effect of Origanum vulgare essential oil applied to a very low concentration of 0.025% (minimum inhibitory concentration (MIC)), of a sensitive food of essential nutritional value, of great consumption and easily perishable “minced meat”, stored at different times, namely: T0 = 0 min, T1 = 40 min, T2 = 24 h, and T3 = 48 h. By studying its microbiological quality by determining the rate of reduction of the total aerobic mesophilic microflora and of Staphylococcus aureus. The addition of Origanumvulgare essential oil to minced meat allowed a highly significant reduction of 0.01<p<0.1 in total aerobic mesophilic microflora reduction rate and very highly significant (p≤0.01) for Staphylococcus aureus, and markedly increase the shelf life. This allows us to propose the use of this essential oil as a source of natural preservative substances.


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Hooghly, West Bengal, India

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