Abstract
Essential oils are natural substances which can be used as natural conservators for foods. The present work aimed to evaluate biological properties of essential oil of Hyptis suaveolens and its effect on shelf-life of beef. The extraction was carried out by hydro-distillation. Antioxidant activity was determined by method of DPPH and FRAP. Antimicrobial activity was determined by the microdilution and agar diffusion methods. The sensitivity of eleven pathogen microbial strains was tested. The conservation test of ground meat using essential oil was carried out by monitoring the evolution of the microbial groups. Result showed that extraction yield of essential oil was 0.21% (m/v). The DPPH assay gave IC50 of 16.367 ± 0.0739 µL and was confirmed by the FRAP assay. The essential oil from H. suaveolens showed inhibitory activity on microbial strains. Biopreservation assay revealed a significant decrease of microbial charge during conservation time. Thus essential oil was successful in vitro and its activity on prolonging shelf-life of beef was found to be 7 days. The results of the present study demonstrated the possibility of essential oil from H. suaveolens to be used as natural conservator for food industry. Key words: Hyptis suaveolens, essential oil, biopreservation, biological properties, meat.
Highlights
The sanitary quality of a food is one of essential bases of its ability to satisfy the safety of the consumers
Biopreservation assay revealed a significant decrease of microbial charge during conservation time
The results of the present study demonstrated the possibility of essential oil from H. suaveolens to be used as natural conservator for food industry
Summary
The sanitary quality of a food is one of essential bases of its ability to satisfy the safety of the consumers. To cope with the problems of oxidation and contamination of foodstuffs, new chemical compounds have often been used to prevent the deterioration of food (Nakahara et al, 2003a) Preservatives such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-Butylhydroquinone (TBHQ) used in food preservation have been limited in several countries due to their undesirable toxicological and carcinogenic effects at short or long time (Rachid et al, 2010). Aromatic plants have interesting properties due to metabolic substances during their secondary metabolism (Rashid et al, 2010) These substances (the essential oils) are getting more interest for industries and scientific research due to their antioxidant, antibacterial and antifungal activities (Dung et al, 2008). In the developing countries where the demographic growth rate is raised, the meat consumption progresses quickly It is in the case in sub-Saharan Africa, where the beef represent the main of the additional consumption of the area. It should increase approximately 17% in the areas under development (OCDE/FAO, 2017)
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