<i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against <i>Listeria monocytogenes</i> Inoculated into Minced Beef Meat
In this study, <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolit...
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MDPI AG
2023-09-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/19/3385 |
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| author | Boutheina Ben Akacha Anis Ben Hsouna Ivana Generalić Mekinić Améni Ben Belgacem Rania Ben Saad Wissem Mnif Miroslava Kačániová Stefania Garzoli |
| author_facet | Boutheina Ben Akacha Anis Ben Hsouna Ivana Generalić Mekinić Améni Ben Belgacem Rania Ben Saad Wissem Mnif Miroslava Kačániová Stefania Garzoli |
| author_sort | Boutheina Ben Akacha |
| collection | DOAJ |
| description | In this study, <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but with significant qualitative and quantitative differences. The main compound found in the <i>Salvia officinalis</i> EO (<i>SO</i>EO) was camphor (19.0%), while in <i>Salvia sclarea</i> EO (<i>SC</i>EO), it was linalyl acetate (59.3%). Subsequently, the in vitro antimicrobial activity of the EOs against eight pathogenic strains was evaluated. The disc diffusion method showed a significant lysis zone against Gram-positive bacteria. The minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL to 11.2 mg/mL, indicating that each EO has specific antimicrobial activity. Both EOs also showed significant antiradical activity against DPPH radicals and total antioxidant activity. In addition, the preservative effect of <i>SO</i>EO (9.2%) and <i>SC</i>EO (9.2%), alone or in combination, was tested in ground beef, and the inhibitory effect against <i>Listeria monocytogenes</i> inoculated into the raw ground beef during cold storage was evaluated. Although the effect of each individual EO improved the biochemical, microbiological, and sensory parameters of the samples, their combination was more effective and showed complete inhibition of <i>L. monocytogenes</i> after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products. |
| first_indexed | 2024-03-10T21:37:57Z |
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| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T21:37:57Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
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| series | Plants |
| spelling | doaj.art-a536f126f8ee414e8e291280546a75e42023-11-19T14:53:38ZengMDPI AGPlants2223-77472023-09-011219338510.3390/plants12193385<i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against <i>Listeria monocytogenes</i> Inoculated into Minced Beef MeatBoutheina Ben Akacha0Anis Ben Hsouna1Ivana Generalić Mekinić2Améni Ben Belgacem3Rania Ben Saad4Wissem Mnif5Miroslava Kačániová6Stefania Garzoli7Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, TunisiaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, TunisiaDepartment of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, CroatiaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, TunisiaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, TunisiaDepartment of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi ArabiaFaculty of Horticulture, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaDepartment of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, ItalyIn this study, <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but with significant qualitative and quantitative differences. The main compound found in the <i>Salvia officinalis</i> EO (<i>SO</i>EO) was camphor (19.0%), while in <i>Salvia sclarea</i> EO (<i>SC</i>EO), it was linalyl acetate (59.3%). Subsequently, the in vitro antimicrobial activity of the EOs against eight pathogenic strains was evaluated. The disc diffusion method showed a significant lysis zone against Gram-positive bacteria. The minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL to 11.2 mg/mL, indicating that each EO has specific antimicrobial activity. Both EOs also showed significant antiradical activity against DPPH radicals and total antioxidant activity. In addition, the preservative effect of <i>SO</i>EO (9.2%) and <i>SC</i>EO (9.2%), alone or in combination, was tested in ground beef, and the inhibitory effect against <i>Listeria monocytogenes</i> inoculated into the raw ground beef during cold storage was evaluated. Although the effect of each individual EO improved the biochemical, microbiological, and sensory parameters of the samples, their combination was more effective and showed complete inhibition of <i>L. monocytogenes</i> after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products.https://www.mdpi.com/2223-7747/12/19/3385<i>Salvia</i>chemical compositionnatural preservativesfood pathogensminced meatrefrigerated storage |
| spellingShingle | Boutheina Ben Akacha Anis Ben Hsouna Ivana Generalić Mekinić Améni Ben Belgacem Rania Ben Saad Wissem Mnif Miroslava Kačániová Stefania Garzoli <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against <i>Listeria monocytogenes</i> Inoculated into Minced Beef Meat Plants <i>Salvia</i> chemical composition natural preservatives food pathogens minced meat refrigerated storage |
| title | <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against <i>Listeria monocytogenes</i> Inoculated into Minced Beef Meat |
| title_full | <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against <i>Listeria monocytogenes</i> Inoculated into Minced Beef Meat |
| title_fullStr | <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against <i>Listeria monocytogenes</i> Inoculated into Minced Beef Meat |
| title_full_unstemmed | <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against <i>Listeria monocytogenes</i> Inoculated into Minced Beef Meat |
| title_short | <i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against <i>Listeria monocytogenes</i> Inoculated into Minced Beef Meat |
| title_sort | i salvia officinalis i l and i salvia sclarea i essential oils chemical composition biological activities and preservative effects against i listeria monocytogenes i inoculated into minced beef meat |
| topic | <i>Salvia</i> chemical composition natural preservatives food pathogens minced meat refrigerated storage |
| url | https://www.mdpi.com/2223-7747/12/19/3385 |
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