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Antioxidant activity of thymbra capitata essential oil in meat-treated oil

2010Conference object Open access
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dc.contributor.authorMohammed, A. D.
dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorFigueiredo, A. C.
dc.contributor.authorPedro, L. G.
dc.contributor.authorBarroso, J. G.
dc.date.accessioned2015-06-15T14:53:38Z
dc.date.available2015-06-15T14:53:38Z
dc.date.issued2010
dc.description.abstractSeveral synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butyl hydroquinone (TBHQ), have been used to preserve meat. Nevertheless they are considered toxic and to have carcinogenic effects. Natural products, such as those present in essential oils, have been the target of studies as alternative antioxidants, showing promising results. In addition, these natural compounds have the advantage of having consumer's acceptance. Thymbra capitata is a perennial, herbaceous shrub commonly used as a spicy herb. The essential oils isolated from this plant showed antimicrobial and antioxidant activities. The main goal of the present work was to evaluate the capacity of T. capitata oil to prevent lipid oxidation in bovine meat. Different concentrations of essential oil (0, 50, 75 and 100 mg/5 g of meat) were used in two types of bovine meat samples purchased in the local market. The protein content of both types of meat samples was 21%, and lipid content ranged from 9% to 15%. After covering with the oil, the two types of meat samples were stored at -17 degrees C, for one month. After 1 day, 15 days and 30 days, meat samples were taken and cooked at 85 degrees C for 90 min. The samples were then submitted to the TBARS modified method, for antioxidant activity evaluation. The essential oil was able to prevent meat oxidation even after one month of storage and showed a dose-dependent activity.
dc.identifier.isbn978-90-66050-88-4
dc.identifier.issn0567-7572
dc.identifier.otherAUT: MGM00322; MAN00114;
dc.identifier.urihttp://hdl.handle.net/10400.1/6368
dc.language.isoeng
dc.peerreviewedyes
dc.publisherInternational Society for Horticultural Science
dc.relation.isbasedonP-003-BFG
dc.relation.ispartofActa Horticulturae
dc.titleAntioxidant activity of thymbra capitata essential oil in meat-treated oil
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceDjerba, Tunisia
oaire.citation.endPage322
oaire.citation.startPage319
oaire.citation.titleInternational Symposium on Medicinal and Aromatic Plants
oaire.citation.volume853
person.familyNameMiguel
person.familyNameAntunes
person.givenNameMaria da Graça
person.givenNameMaria Dulce
person.identifier177556
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id7102645075
rcaap.rightsopenAccess
rcaap.typeconferenceObject
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublication.latestForDiscovery7947cc50-4ae0-4ada-8ddf-081f247adc90

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