Oregano, thyme and sage, as natural additives to foods


Published: Dec 6, 2017
Keywords:
Oregano thyme sage antimicrobial activity antioxidant activity
N. SOLOMAKOS (Ν. ΣΟΛΩΜΑΚΟΣ)
A. GOVARIS (Α. ΓΚΟΒΑΡΗΣ)
Abstract

Herbs have been used as natural additives against chemical additives during the last few years, since the latter have been accused that can endanger consumers life. Oregano (Origanum vulgare ssp hirtum), thyme (Thymus vulgaris) and sage (Salvia officinalis) are three herbs that are found in Greece and their use as natural additives to foods have been investigated in recent years all over the world. Herbs are rich in phenols, which are principally characterized by a notable antimicrobial and antioxidative activity. The two main phenols of Oregano and thyme are carvacrol and thymol, which are in higher amounts than other compounds. The main phenolic compounds of sage are thusone and rosmanol. Other compounds found in lower amounts, like n-cymene (in Oregano and thyme) or a-terpineol (in sage) contribute in the antimicrobial and antioxidative activity of these herbs. Oregano, thyme and sage present an important antimicrobial activity against several pathogens of foods, such as Staphylococcus aureus, E. coli, E. coli 0157:H7, Salmonella typhimurium, Yersinia enterocolitica, Campylobacter jejuni or Listeria monocytogenes. The present herbs present also an important antifungal activity against fungi that can grow in foods like Aspergillus spp. or Candida spp., which can endanger consumers life. The antimicrobial and antioxidative activity of these herbs was verified either in vitro experiments or in foods. The dietary supplementation of Oregano and thyme essential oil to chicken and turkeys resulted in the oxidative stability of their meat during refrigerated and frozen storage.

Article Details
  • Section
  • Review Articles
Downloads
Download data is not yet available.
References
Abdalla Α.Ε., Roozen J.P. (2001) The effects of stabilised extracts of sage and Oregano on the oxidation of salad dressings. Eur. Food Res. TechnoL, 212:551-560.
Adam K., Sivropoulou Α., Kokkini S., Lanaras T., Arsenakis M., (1998) Antifungal activities of Oreganum vulgare subsp. hirtum, Mentha spicata, Lavandula angustafolia, and Salvia fruticosa
essential oils against human pathogenic fungi. J Agr. Food Chem., 46:1739-1745.
Basilico M.Z., Basilico J.C. (1999) Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production. Lett. Appi. Microbiol., 29:238-241.
Beuchat L.R., (1976) Sensitivity of Vibrio parahaemolyticus to spices and organic acids. J. Food Sci., 41:899-902.
Botsoglou N.A, Christaki E., Fletouris D.J., Florou-Paneri P., Spais A.B. (2002) The effect of dietary Oregano essential oil on lipid oxidation in raw and coocked chicken during refrigerated storage. Meat Sci., 62:259-265.
Botsoglou N.A., Yannakopoulos A.L., Fletouris D.J., Tserveni- Goussi AS., Fortomaris P.D. (1997) Effect of dietary thyme on the oxidative stability of egg yolk. J. Agr. Food Chem., 45:3711-3716.
Botsoglou N.A, Fletouris D.J., Florou-Paneri P., Christaki G., Spais A.B. (2002) Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary Oregano essential oil and atocopherol acetate supplementation. Food Res. Int., Article in Botsoglou N.A., Govaris A , Botsoglou E., Grigoropoulou S.H.,
Papageorgiou G. (2003) Antioxidant activity of dietary Oregano essential oil and a-tocopheryl acetate supplementation in longterm frozen turkey meat. J. Agr. Food Chem., 51: 2930-2936.
Botsoglou N.A., Grigoropoulou S.H., Botsoglou E.N., Govaris Α., Papageorgiou G. (2003) The effects of dietary Oregano essential oil and a-tocopheryl acetate in lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Sci., 65:1193-1200.
Bullerman L.B., Lieu F.Y., Seiler S.A. (1977) Inhibition of growth and aflatoxin production by cinammon and clove oils, cinnamic aldehyde and eugenol. J. Food Sci., 42:1107-1109.
Charai M., Mosaddak M., Faid M. (1996) Chemical composition and antimicrobial activities of two aromatic plants: Oreganum majorama L., and Oreganum compactum. Benth, J. Essent. Oil
Res., 8:657-664.
Chatterjee D. (1990) Inhibition of fungal growth and infection in maize grains by spice oils. Lett. Appi. Microbiol., 11:148-151.
Chen C.H., Pearson A.M., Gray J.I. (1992) Effects of synthetic antioxidants. (BHA, BHT, PG) on the mutagenic of IQ-like compounts. Food Chem., 45:177-183.
Conner D.E., Beuchat L.R. (1984) Effects of essential oils from plants on growth of food spolilage yeasts. J. Food Sci., 49:429-434.
Cuvelier M.G., Berset C, Richard H. (1994) Antioxidant constituents in sage (Salvia officinalis). J. Agr. Food Chem., 42:665-669.
Daferera D.J., Ziogas B.N., Polissiou M.G. (2000) GC-MS analysis of essential oils from some Greek aromatic plants and their fungotoxicity on Pénicillium digitatum. J. Agr. Food Chem., 48:2576-2581.
Daouk R.K., Dagher S.M., Sattout E.J. (1995) Antifungal activity of the essential oil of origanum syrianum L., J. Food Prot., 58:1147-1149.
Daw Z.Y., El-Baroty G.E., Mahmoud A.M. (1995) Inhibition of Aspergillus parasiticus growth and aflatoxin production by some essential oils. J. Afr. Crop. Sci., 3:511-517.
Deighton N., Glidewell S.M., Deans S.G., Goodman B.A. (1993) Identification by EPR spectroscopy of carvacrol and thymol as the major sources of free-radicals in the oxidation of plant essential oils. J.Sci. Food Agr., 63:221-225.
Economou K.D., Oreopoulou V., Thomopoulos CD. (1991) Antioxidant properties of some plant extracts of the Labiatae family. J. Am. Oil Chem. Soc, 68:109-113.
El-Baroty G.E. (1997) Antimicrobial and antioxidant activities of some essential spice oils. J. Agric. Sci., Mansoura Univ, 22:1223-1233.
Ettayebi K., El Yamani J., Rossi-Hassani B.D. (2000) Synergistic effects of nisin and thymol on antimicrobial activities in Listeria monocytogenes and Bacillus subtilis., FEMS Microbiol. Lett.,183:191-195.
Exarchou V., Nenadis N., Tsimidou M., Gerothanassis LP., Troganis Α., Boskou D. (2002) Antioxidant activities and phenolic composition of extracts from Greek Oregano, Greek sage and Summer savory. J. Agr. Food Chem., 50:5294-5299.
Farag R.S., Daw Z.Y., Hewedi F.M., El-Baroty G.S.A. (1989) Antimicrobial activity of some Egyptian spice essential oils. J. Food Prot, 52:665-667.
Foray L., Bertrand C, Pinguet D., Soulier M., Astre C. (1999) In vitro cytotoxic activity of three essential oils from Salvia species. J. Ess. Oil Res., 11:522-526.
Friedman M, Henika P.R., Mandrell R.E. (2002) Bactericidal activities of plant essential oils and some of their constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes,
and Salmonella enterica. J. Food Prot., 65:1545-1560.
Govaris και συν. (2004) Int. J. Food Sci. Nutr., In Press.
Greuter W., Burdel H.M., Long G. ( 1986 ) Medical Checklist. In Editions de Conservatoire de Jardin Botaniques de la Ville de Geneve. Vol. 3.
Hammer K.A., Carson E.F., Riley T.V. (1999) Antimicrobial activity os essential oils and other plant extracts. J. Appi. Micr., 86:985-990.
Hedge I.C. (1982) Salvia L. In: Davis P.H. (Ed) Flora of Turkey and the East Aegean islands vol. 7, pp. 400-461. Edinburgh University Press, Edinburgh.
Hirasa K., Takemasa M. (1998) Spice science and technology, New York: Marcel Dekker.
Hudaib M., Speroni E., Di Pietra A.M., Cavrini V. (2002) GC/MS evaluation of thyme (Thymus vulgaris L.) oil composition and variations during the vegetative cycle. J. Pharmaceut. Biomed.,
:691-700.
Imaida K., Fukishima S., Shirai T., Ohtami M., Nakamishi K., Ito Ν. (1983) Promoting activities by butylated hydroxyanisole and butylated hydroxylotuene on 2-stage urinary bladder carcinogenesis and inhibition of gamma-glutamyl trans-peptide-positivefor development in the liver of rat. Carcinogen, 4:895-899.
Ismael Α., Pierson M.D. (1990) Inhibition of growth and germination of Clostridium botulinum 33A, 40B, and 1623E by essential oils of spices. J. Food Sci., 53:755-758.
Ismail S.A.S., Deak T., Abd El-Rahman H.A., Yassie M.A.M., Beuchat L.R. (2001) Effectiveness of immersion treatments with acids, trisodium phosphate and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occuring aerobic microorganisms on raw chicken. Int. J. Food Microbiol., 64:13-19.
Judis J. (1963) Studies on the mechanisms of action of phenolic disinfectans II, Patterns of release of radioactivity from Escherichia coli labeled by growth on various compounds. J. Pharm. Sci., 52:261-264.
Juglal S., Govinden R., Odhav B. (2002) Spice oils for the control of co-occuring Mycotoxin-Producing Fungi. J. Food Prot., 65:683-687.
Juliano C, Mattana Α., Usai M. (2000) Composition and in vitro antimicrobial activity of the essential oil of Thymus herba-barona Loisel growing wild in Sardinia. J. Essent. Oil Res., 4:516-522.
Juven B., Henis J., Jacoby B. (1972) Studies on the mechanism of the antimicrobial action of oleuropein, J. Appi. Bacteriol., 35:559-567.
Juven B.J., Kanner J., Schved F., Weisslowicz H. (1994) Factors that interactwith the antibacterial action of thyme essential oil and its active constituents. J. Appi. Bacteriol., 76:626-631.
Karaman S., Digrak M., Ravid U., Ilcim A. (2001) Antibacterial and antifungal activity of the essential oils of Thymus revolutus Celak from Turkey. J. Ethnopharm., 76:183-186.
Kokkini S. 1994. Herbs of the Labiatae. In Encyclopaedia of Food Science, Food Technology and Nutrition; Macrae, R., Robinson, R., Sadler, M., Fuulerlove, G., Eds., Academic Press, London,
pp. 2342-2348.
Lagouri V., Blekas G., Tsimidou M. Kokkini S. & Boskou D. (1993) Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 197:20-23.
Lee K.G., Shibamoto T. (2002) Determanation of antioxidant potential of volatile extracts isolated from various herbs and spices. J. Agr. Food Chem., 50:4947-4952.
Lopez -Bote, C. J., Gray, J.I., Gomaa, E.A., & Flegal, C.J. (1998). Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. British Poultry Science,
,235-240.
Marino M., Bersani C, Comi G. (2001) Impendance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. Int. J. Food Microbiol., 67:187-195.
Mc Carthy T.L., Kerry J.P., Kerry J.F., Lynch P.B., Buckley D.J. (2001) Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.
Meat Sci., 57:177-184.
Mejlolm O. and Dalgaard P. (2002) Antimicrobial effect of essential oils on the seafood spoilage microorganism Photobacterium phosphoreum in liquid media and fish products. Lett. Appi. Micr., 34:27-31.
Mielche M.M., Bertelsen G. (1994) Approaches to the prevention of warmed over-flavour, Trends in Food Sci. Tech., 5:322-327.
Milos M., Mastelle J., Jerkovic I. (2000) Chemical composition and antioxidant effect of glycosidically bound volatile compounds from Oregano (Origanum vulgare L. ssp. Hirtum). Food Cont., 71:79-83.
Miura K., Kikuzaki H., Nakatan N. (2002) Antioxidant Activity of Chemical Components from Sage (Salvia officinalis L.) and Thyme (Thymus vulgaris L.) Measured by the Oil Stability Index
Method. J. Agr. Food Chem., 50:1845-1851.
Papageorgiou G., Botsoglou N.A., Govaris Α., Giannenas I., Iliadis S., Botsoglou E.N. (2003) Effect of dietary Oregano essential oil and alpa-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. J. Anim Phys. Anim. Nutr., 87:324-335.
Pitarokili D., Couladis M., Petsikas-Panayotarou N., Tzakou O. (2002) Composition and antifungal activity on soil-borne pathogens of the essential oil of Salvia sclarea from Greece. J.
Agr. Food Chem., 50:6688-6691.
Pol I.E., Smid E.J. (1999) Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes. Lett. Appi. Microbiol., 29:166-170.
Quattara B., Simard R.E., Hollev R.A., Piette G.J.P., Begin A. (1997) Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms, Int. J. Food Microbiol.,
:155-162.
Robards K., Prenzler P.D., Tucker G., Swatsitang P., Glover W. (1999) Phenolic compounds and their role in oxidative processes in fruits. Food Chem., 66:401-436.
Russo M., Galletti G.C., Bocchini P., Carnacini Α. (1998) Essential oil compositionof wild populations of Italy Oregano spice (Origanum vulgare ssp. hirtum (Link) Ietswaart):a preliminary
evaluation of their use in chemotaxonomy by cluster analysis l.Inflorescens. J. Agr. Food Chem., 46:3741-3746.
Rybka-Rodgers S. (2001) Improvement of food safely design of cookchill foods. Food Res. Int., 34:449-455.
Sagdiç O., Kusçu Α., Özcan Μ., Özcelic S. (2002) Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli 0157:H7. Food Microbiol., 19:473-480.
Senatore F. (1996) Influence of harvesting time on yield and composition of the essential oil of a thyme ( Thymus pulegioides L.) growing wild in Campania (Southern Italy).J.Agr.Food Chem., 44:1327-1332.
Sherman P.W., Billing J. (1999) Darwinian gastronomy, why we use spices. BioSci., 49:453-463.
Sivropoulou Α., Papanikolaou E., Nikolaou C, Kokkini S., Lanaras T., Arsenakis M. (1996) Antimicrobial and cytotoxic activities of Origanum essential oils. J. Agr. Food Chem., 44:1202-1205.
Skandamis P.N., Nychas G.J.E. (2000) Development and evaluation of a Model Predicting the Survival of Escherichia coli 0157:H7, NCTC 12900 in Homemade Eggplant salad at various Temperatures, pHs, and Oregano essential oil concentrations. Appi. Env. Microbiol., 66:1646-1653.
Skandamis P.N., Tsigarida E., Nychas G.J.E. (2002) The effect of Oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C, under aerobic, VP/MAP
conditions. Food Microbiol.., 19:97-103.
Soliman K.M. Badeaa R.I. (2002) Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi. Food Chem. Toxicol., 40:1669-1675.
Ultee Α., Kets E.P.W., Smid E.J. (1999) Mechanisms of action of carvacrol on the foodborne pathogen Bacillus cereus. Appi. Env. Microbiol., 65:4606-4610.
Ultee Α., Slump R.A., Steging G., Smid E.J. (2000) Antimicrobial activity of carvacrol towards Bacillus cereus on rice. J. Food Prot., 63:620-624.
Vekiari, S.A., Oreopoulou, V., Tzia, C. & Thomopoulos, CD. (1993) Oregano flavonoids as lipid antioxidants. J. Am. Oil Chem. Soc, 70:483-487.
Venturini M.E., Blanco D., Oria R. (2002) In vitro antifungal activity of several antimicrobial compounds against Pénicillium expansum. J. Food Prot., 65:834-839.
Vokou D., Katradi K., Kokkini S. (1993) Ethnobotanical survey of Zagori (Epirus, Greece) a renowed centre of folk medicine in the past. J. Ethnopharm., 39:187-196.
Wang M., Shao Y., Li J., Zhu N., Rangarajan M., Lavoie E.J., Ho C.T. (1999) Antioxidant phenolic glycosides from sage (Salvia officinalis). J. Nat. Prod., 62:454-456.
Yanishlieva N.Y., Marinova E.M., Gordon M.H., Ravena V.G. (1999) Antioxidant activity and mechanism of naction of thymol and carvacrol in two lipid systems. Food Chem., 64:59-66.
Zaika L., Kissinger J .C (1981) Inhibitory and stimulating effects of Oregano on Lactobacillus plantarum and Pediococcus cerevisiae. J. Food Sci., 46:1205-1210.
Most read articles by the same author(s)