Antioxidant And Antibacterial Activity Against Staphylococcus Aureus Of Essential Oil From Fennel Seeds (Foeniculum Vulgar Mill.) Application In The Preservation Of Minced Meat
Article Sidebar
Main Article Content
Abstract
Aromatic plants have traditionally been used to season foods and extend their shelf life. Most of their properties are due to the essential oils produced by their secondary metabolism. The aim of this work is to make a contribution to demonstrating the antioxidant and antimicrobial activity of the essential oil of fennel seeds.Initially, this study is focused on extracting the essential oil from these seeds using the hydrodistillation process and highlighting the antioxidant activity of this oil using the β- carotene bleaching method. In a second phase, the work focused on evaluating the oil's antibacterial activity against a pathogenic bacterium, Staphylococcus aureus, the most frequently incriminated in food poisoning, using the microatmosphere method.The oil in our study showed modest antibacterial activity against the S. aureus strain tested, which was found to be susceptible. The minimum inhibitory concentration (MIC) of the essential oil determined by the solid dilution method was 31.25 μl/ml ethanol.These results suggest a favorable outcome in the field of food preservation. This is why these oils have been used to preserve minced meat at refrigeration temperature.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Abdul Rahman M.S., Thangaraj S., Salique S.M., khan K.F. and Natheer S.E., 2010. Antimicrobial and biochemical analysis of some spices extract against food spoilage pathogens. Internet Journal of Food Safety, Vol.12, pp. 71-75.
Amin I. and Tan S.H., 2002. Antioxidant activity of selected seaweeds. Malaysian Journal of Nutrition, 8, pp.167-177.
Bajpai V.K., Shukla S. and Kang S.C., 2008. Chemical composition and antifungal activity of essential oil and various extract of Silene armeria L. Bioresource Technology 99: pp.8903- 8908.
Bassole H.N., Kabore Z. and Traore A.S., 2002. Étude des profils bactériostatiques et bactéricides d'extraits végétaux vis-à-vis de germes pathogènes impliques dans la contamination des denrées alimentaires d'origine animale. Pharm. Med.trad.afr, Vol.11, pp. 113-122.
Burt S., 2004. Essential oils: their antibacterial properties and potential applications in foods: a review. International Journal of Food Microbiology 94, pp.223-253.
Caillet S. and Lacroix M., 2007. Les huiles essentielles : leurs propriétés antimicrobiennes et leurs applications potentielles en alimentaire. INRS-Institut Armand-Frappier, (RESALA). pp. 1-8.
Dorman H.J.D. and Deans S.G., 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology 88, pp. 308-316.
Engel, E., Planche, C., & Ratel, J. (2023). La sécurité chimique des viandes bio en question. sCahiers de Nutrition et de Diététique.
Foda M.I., El-Sayed M.A., Hassan A.A., Rasmy N.M. and El-Moghazy M.M., 2010. Effect of spearmint essential oil on chemical composition and sensory properties of white cheese. Journal of American Science ; 6 (5) : pp. 272-280.
Frankel E.N. & Meyer A.S., 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 80: pp.1925-1940.
Gachkar L., Yadegari D., Rezaei M.B., Taghizadeh M., Astaneh S.A. and Rasooli I., 2007. Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis,essential oils. Food Chem. 102: pp.898-904.
Garnéro J., 1996. Essential oils. Techniques de l'Ingénieur, treaty Constantes physicochimiques; K 345-1, 39p.
Ghasemi P.A., Rahimi E. & Moosavi S.A., 2010. Antimicrobial activity of essential oils of three herbs against Listeria monocytogenes on chicken frankfurters. Acta agriculturae Slovenica, 95-3, pp.219-223.
Khaleque, M. A., Keya, C. A., Hasan, K. N., Hoque, M. M., Inatsu, Y., & Bari, M. L. (2016). Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures. LWT, 74, 219-223.
Kulisic T., Radonic A., katalinic V. and Milos M., 2004. Use of different methods for the testing activity of oregano essential oil. Food Chemistry. 85: pp.633-640.
Lebret, B., & Picard, B. (2015). The main components of carcass and meat quality in different animal species. INRA Productions Animales, 28(2), 93-98.
Liyana-Pathirana C.M. and Shahidi F., 2006. Antioxidant propreties of commercial soft and hard winter wheats (Triticum aestivium L.) and their milling fractions. Journal of the Science of Food and Agriculture. 86: pp. 477-485.
Lu F. & Foo L. Y., 1995. Phenolic antioxidant component of evening primrose. In Ong A.S.H., Niki E. & Packer L. (Eds.), Nutrition, lipids, health and disease. Champaign: American Oil Chemists Society Press.
Miliauskas G., Venskutonis P.R. and van Beek T.A., 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem. 85: pp. 231-237.
Mohammedi Z., 2006. Etude du pouvoir antimicrobien et antioxydant des huiles essentielles et des flavonoïdes de quelques plantes de la région de Tlemcen. Magisterial thesis, Université Abou Bakr Belkaïd Tlemcen, 155p.
Muckenstrum B., Foechterlen D., Reduron J.P., Danton P. and Hildenbrand M., 1997. Pythochemical and chemotaxonomic studies of Foeniculum vulgare, Biochem. Syst. Ecol. 25: pp. 353- 358.
Ponce A.G., Fritz R., del Valle C. & Roura S.I., 2003. Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. Lebensm.-Wiss.u.-Technol.36, pp.679-684.
Raza S. A., Rehman A., Adnan A. & Qureshi F., 2009. Comparison of antioxidant activity of essential oil of Centella asiatica and Butylated hydroxyanisole in sunflower oil at ambient conditions. Biharean Biol. 3, Vol. 3, N°1, pp.71-75.
Salifou, C. F. A., Salifou, S., Tougan, P. U., Ahounou, G. S., & Youssao, A. K. I. (2010). Evaluation of the hygiene of the slaughtering process at the Cotonou-Porto-Novo abattoirs using surface bacteriological examination. 13èmesJournées "SciencesduMuscle etTechnologiesdes Viandes", 175.
Sarkic, A., & Stappen, I. (2018). Essential oils and their single compounds in cosmetics-A critical review. Cosmetics, 5(1), 11.
Singh G., Maurya S., de Lampasona M.P. and Catalan C., 2006. Chemical constituents antifungal and antioxidative potential of Foeniculum vulgare volatile oil and its acetone extract. Food Control, Vol. 17, pp.745-752.
Solomakos N., Govaris A., Koidis P., Botsoglou N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology. 25, 120-127.
Tiwari B.K., Valdramidis V.P., O'Donnell C.P., Muthukumarappan K., Bourke P. and Cullen
P. J., 2009. Application of natural antimicrobials for food preservation. J. Agric. Food Chem. 57, pp.5987-6000.
Velioglu Y.S., Mazza G., Gao L. & Oomah B.D., 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 46: pp. 4113-4117.