Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages

발효소시지 유래 오염 곰팡이에 대한 에센셜 오일의 항곰팡이능과 항산화능 분석

  • Lee, Eun-Seon (Division of Animal Products Research and Development, National Institute of Animal Science) ;
  • Kim, Jong-Hui (Division of Animal Products Research and Development, National Institute of Animal Science) ;
  • Kim, Bu-Min (Division of Animal Products Research and Development, National Institute of Animal Science) ;
  • Oh, Mi-Hwa (Division of Animal Products Research and Development, National Institute of Animal Science)
  • 이은선 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김종희 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김부민 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 오미화 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2022.08.23
  • Accepted : 2022.08.31
  • Published : 2022.10.30
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Abstract

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented 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 the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant 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 antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.

Keywords

Acknowledgement

본 논문은 농촌진흥청 연구사업(세부과제명: 농가제조 발효육제품의 유해미생물 제어를 위한 천연물 및 유용미생물 활용 기술 개발, 과제번호: PJ01594201)에 의해 이루어진 결과이며 지원에 감사드립니다.

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