EVALUATION OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME ESSENTIAL OILS AS FOOD ADDITIVES

Abstract

Thyme “Thymus vulgaris L.” leaves, Lemongrass “Cymbopogon citratus” and carrot seeds “Daucus carota” were purchase from the local market (haraz store, Cairo, Egypt), Stachys “Stachys aegyptiaca Pers.” was collected from Bani Sweif governorate, Egypt. The leaves were separated from the branches and the air-dried leaves were stored in a polyethylene bag. Sunflower oil without added antioxidants were kindly supplied from ARMA (10th of Ramadan city, Egypt). Butylated hydroxytoluene (BHT) was purchased from Merck (Darmstadt, Germany). Sugar, mustard flour, white pepper, eggs, lemon and salt were purchased from local market, Giza, Egypt. The minced meat was purchase from the local market (Giza, Egypt). Extraction of essential oils was performed by two methods (hydrodistillation and supercritical CO2). Mayonnaise was treated with adding different concentrations of essential oils (200, 400 and600 ppm), also beef burgers was treated by adding the same concentrations of essential oils as compared with the synthetic antioxidant such as TBHQ at 200 ppm. The present study aimed to investigate the antioxidant and antimicrobial effect of essential oils and determining its efficiency in some food products (mayonnaise and beef burgers).