Volume 7, Issue 2 (June 2020)
J. Food Qual. Hazards Control 2020, 7(2): 84-93 |
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Hartanti D, Septiyaningrum N, Hamad A. Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat. J. Food Qual. Hazards Control 2020; 7 (2) :84-93
URL: http://jfqhc.ssu.ac.ir/article-1-647-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-647-en.html
Department of Pharmaceutical Biology, Faculty of Pharmacy, Universitas Muhammadiyah Purwokerto, Banyumas, Indonesia , dwihartanti@ump.ac.id
Abstract: (2240 Views)
Background: Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of single clove and lemon basil Essential Oils (EOs) as well as determine the potential of the combinations of both EO for preserving chicken meats.
Methods: The compositions of clove and lemon basil EOs were evaluated with Gas Chromatography-Mass Spectrometer. Three different concentration ratios of the combination of clove and lemon basil EOs (2:0.2, 1:1, and 0.1:2% v/v) were prepared along with single clove and lemon basil EOs in a concentration of 1% v/v. Their potential preservation effect was evaluated by observing the reduction of the microbial growth on the meats by evaluating Optical Density (OD) of cultured bacterial suspensions during 15 days of refrigerated storage. Statistical analyses were conducted by SPSS Statistics v. 20.
Results: The major constituents of clove EO were eugenol, β-caryophyllene, and α-humulene, while those of lemon basil were estragol, linalool, E-citral, and Z-citral. Both treatment groups and storage time affected significantly on ODs of the samples. Combination of these two EOs, particularly at the optimum ratio of 1:1%, showed the best microbial inhibitory activity, and delayed the sensorial changes of the meats for 12 days.
Conclusion: The combinations of cloves and lemon basil EOs showed a better microbial growth inhibitory activity and preservation potential than those of the single use. This meat preservation effects might be related to the presence of high fractions of oxygenated compounds, mainly eugenol, Z-citral, and E-citral in both clove and lemon basil EOs.
DOI: 10.18502/jfqhc.7.2.2888
Methods: The compositions of clove and lemon basil EOs were evaluated with Gas Chromatography-Mass Spectrometer. Three different concentration ratios of the combination of clove and lemon basil EOs (2:0.2, 1:1, and 0.1:2% v/v) were prepared along with single clove and lemon basil EOs in a concentration of 1% v/v. Their potential preservation effect was evaluated by observing the reduction of the microbial growth on the meats by evaluating Optical Density (OD) of cultured bacterial suspensions during 15 days of refrigerated storage. Statistical analyses were conducted by SPSS Statistics v. 20.
Results: The major constituents of clove EO were eugenol, β-caryophyllene, and α-humulene, while those of lemon basil were estragol, linalool, E-citral, and Z-citral. Both treatment groups and storage time affected significantly on ODs of the samples. Combination of these two EOs, particularly at the optimum ratio of 1:1%, showed the best microbial inhibitory activity, and delayed the sensorial changes of the meats for 12 days.
Conclusion: The combinations of cloves and lemon basil EOs showed a better microbial growth inhibitory activity and preservation potential than those of the single use. This meat preservation effects might be related to the presence of high fractions of oxygenated compounds, mainly eugenol, Z-citral, and E-citral in both clove and lemon basil EOs.
DOI: 10.18502/jfqhc.7.2.2888
Type of Study: Original article |
Subject:
Special
Received: 19/11/01 | Accepted: 20/03/15 | Published: 20/06/18
Received: 19/11/01 | Accepted: 20/03/15 | Published: 20/06/18
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