Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative
Authorized Users Only
2018
Authors
Bukvicki, Danka
Giweli, Abdulhmid
Stojković, Dejan
Vujisić, Ljubodrag V.

Tešević, Vele

Nikolić, Miloš
Soković, Marina

Marin, Petar D.

Article (Published version)

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The essential oil of Thymus algeriensis was analyzed as a potential preservative in soft cheese. We developed a novel method to test the preserving properties of essential oil in soft cheese. Contamination incidence of Penicillium aurantiogriseum was absent after 30 d of storage at 4 degrees C with 25 mu L of essential oil added. The antimicrobial activity was tested against 8 bacteria and 8 fungi. Thymus algeriensis oil showed inhibitory activity against tested bacteria at 0.03 to 0.09 mg/mL, and bactericidal activity was achieved at 0.05 to 0.15 mg/mL. For antifungal activity, minimum inhibitory concentrations ranged between 0.01 and 0.04 mg/mL and minimum fungicidal concentrations between 0.01 and 0.04 mg/mL. Furthermore, the oil was also screened for antiradical activity using the 1,1-diphenyl-2-picrylhydrazyl assay. The results showed that the oil was active and achieved half-maximal inhibitory activity at 0.132 mg/mL. We used gas chromatography, gas chromatography-mass spectromet...ry, and nuclear magnetic resonance spectrometry to investigate the volatile compounds from the oil. Carvacrol was identified as the main compound in the oil, represented by 80.9% of the total constituents, followed by p-cymene (7.7%).
Keywords:
Thymus algeriensis / essential oil / carvacrol / antimicrobial / cheese preservationSource:
Journal of Dairy Science, 2018, 101, 5, 3859-3865Publisher:
- Elsevier Science Inc, New York
Funding / projects:
- Micromorphological, phytochemical and molecular investigations of plants - systematic, ecological and applicative aspects (RS-173029)
- Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-173032)
- Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)
DOI: 10.3168/jds.2017-13714
ISSN: 0022-0302
PubMed: 29477526
WoS: 000432357600014
Scopus: 2-s2.0-85044738027
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Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Bukvicki, Danka AU - Giweli, Abdulhmid AU - Stojković, Dejan AU - Vujisić, Ljubodrag V. AU - Tešević, Vele AU - Nikolić, Miloš AU - Soković, Marina AU - Marin, Petar D. PY - 2018 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2140 AB - The essential oil of Thymus algeriensis was analyzed as a potential preservative in soft cheese. We developed a novel method to test the preserving properties of essential oil in soft cheese. Contamination incidence of Penicillium aurantiogriseum was absent after 30 d of storage at 4 degrees C with 25 mu L of essential oil added. The antimicrobial activity was tested against 8 bacteria and 8 fungi. Thymus algeriensis oil showed inhibitory activity against tested bacteria at 0.03 to 0.09 mg/mL, and bactericidal activity was achieved at 0.05 to 0.15 mg/mL. For antifungal activity, minimum inhibitory concentrations ranged between 0.01 and 0.04 mg/mL and minimum fungicidal concentrations between 0.01 and 0.04 mg/mL. Furthermore, the oil was also screened for antiradical activity using the 1,1-diphenyl-2-picrylhydrazyl assay. The results showed that the oil was active and achieved half-maximal inhibitory activity at 0.132 mg/mL. We used gas chromatography, gas chromatography-mass spectrometry, and nuclear magnetic resonance spectrometry to investigate the volatile compounds from the oil. Carvacrol was identified as the main compound in the oil, represented by 80.9% of the total constituents, followed by p-cymene (7.7%). PB - Elsevier Science Inc, New York T2 - Journal of Dairy Science T1 - Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative VL - 101 IS - 5 SP - 3859 EP - 3865 DO - 10.3168/jds.2017-13714 ER -
@article{ author = "Bukvicki, Danka and Giweli, Abdulhmid and Stojković, Dejan and Vujisić, Ljubodrag V. and Tešević, Vele and Nikolić, Miloš and Soković, Marina and Marin, Petar D.", year = "2018", abstract = "The essential oil of Thymus algeriensis was analyzed as a potential preservative in soft cheese. We developed a novel method to test the preserving properties of essential oil in soft cheese. Contamination incidence of Penicillium aurantiogriseum was absent after 30 d of storage at 4 degrees C with 25 mu L of essential oil added. The antimicrobial activity was tested against 8 bacteria and 8 fungi. Thymus algeriensis oil showed inhibitory activity against tested bacteria at 0.03 to 0.09 mg/mL, and bactericidal activity was achieved at 0.05 to 0.15 mg/mL. For antifungal activity, minimum inhibitory concentrations ranged between 0.01 and 0.04 mg/mL and minimum fungicidal concentrations between 0.01 and 0.04 mg/mL. Furthermore, the oil was also screened for antiradical activity using the 1,1-diphenyl-2-picrylhydrazyl assay. The results showed that the oil was active and achieved half-maximal inhibitory activity at 0.132 mg/mL. We used gas chromatography, gas chromatography-mass spectrometry, and nuclear magnetic resonance spectrometry to investigate the volatile compounds from the oil. Carvacrol was identified as the main compound in the oil, represented by 80.9% of the total constituents, followed by p-cymene (7.7%).", publisher = "Elsevier Science Inc, New York", journal = "Journal of Dairy Science", title = "Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative", volume = "101", number = "5", pages = "3859-3865", doi = "10.3168/jds.2017-13714" }
Bukvicki, D., Giweli, A., Stojković, D., Vujisić, L. V., Tešević, V., Nikolić, M., Soković, M.,& Marin, P. D.. (2018). Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative. in Journal of Dairy Science Elsevier Science Inc, New York., 101(5), 3859-3865. https://doi.org/10.3168/jds.2017-13714
Bukvicki D, Giweli A, Stojković D, Vujisić LV, Tešević V, Nikolić M, Soković M, Marin PD. Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative. in Journal of Dairy Science. 2018;101(5):3859-3865. doi:10.3168/jds.2017-13714 .
Bukvicki, Danka, Giweli, Abdulhmid, Stojković, Dejan, Vujisić, Ljubodrag V., Tešević, Vele, Nikolić, Miloš, Soković, Marina, Marin, Petar D., "Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative" in Journal of Dairy Science, 101, no. 5 (2018):3859-3865, https://doi.org/10.3168/jds.2017-13714 . .