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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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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 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 preservation
Source:
Journal of Dairy Science, 2018, 101, 5, 3859-3865
Publisher:
  • 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
[ Google Scholar ]
13
11
URI
https://cherry.chem.bg.ac.rs/handle/123456789/2140
Collections
  • Publikacije
Institution/Community
Hemijski fakultet
TY  - 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
UR  - Kon_3471
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",
url = "Kon_3471"
}
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
Kon_3471
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
Kon_3471 .
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 .,
Kon_3471 .

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