Application of Mentha suaveolens essential oil as an antimicrobial agent in fresh turkey sausages
Abdelaziz Ed-Dra, Fouzia Rhazi Filai, Mohamed Bou-Idra, Badr Zekkori, Aziz Bouymajane, Najia Moukrad, Faouzia Benhallam, Amar Bentayeb.
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The aim of this study is to evaluate the antimicrobial effect of Mentha suaveolens essential oil against pathogenic bacteria in fresh turkey sausages. The essential oil was extracted by hydro-distillation. The antibacterial activity was carried out by agar diffusion and microplates methods against E. coli, Salmonella, S. aureus, P. aeruginosa, K. pneumonia and S. faecalis. The antioxidant activity was carried out by Reducing Antioxidant Power "FRAP" and free radical scavenging activities against 2,2-diphenyl-1-picrylhydrazyl "DPPH". The antimicrobial effect on sausages was conducted by the enumeration of S. aureus and E. coli during the storage period of fresh sausages manufactured with different concentrations of essential oil. The results showed that the essential oil of Mentha suaveolens has an antibacterial effect against Gram positive and Gram negative bacteria in addition to its antioxidant activity (EC50=3.95±0.03 mg/mL and IC50=3.11±0.02 mg/mL). Moreover, the addition of essential oil to fresh sausages has a significant effect against the tested pathogenic bacteria. From these results, we conclude that the essential oil of Mentha suaveolens has a remarkable antimicrobial and antioxidant activities and can be used as a food additive to extend the shelf life of food products.
Key words: Mentha suaveolens, Essential oil, Antibacterial activity, Food Preservation, Fresh sausage.