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KMID : 0665420220370050446
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Korean Journal of Food Culture
2022 Volume.37 No. 5 p.446 ~ p.453
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Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages
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Lee Eun-Seon
Kim Jong-Hui
Kim Bu-Min
Oh Mi-Hwa
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Abstract
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In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) againstthree fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-typefermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably,C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for theother two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied hadantioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities(both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidantactivities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongestreductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other fouressential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safefermented meat products by preventing rancidity and mold contamination.
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KEYWORD
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Fermented sausage, fungi, essential oil, antifungal activity, antioxidant activity
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