Η ρίγανη, το θυμάρι και το φασκόμηλο, ως φυσικά πρόσθετα στα τρόφιμα
Δημοσιευμένα:
дек. 6, 2017
Λέξεις-κλειδιά:
Ρίγανη θυμάρι φασκόμηλο αντιμικροβιακή δράση αντιοξειδωτική δράση
Περίληψη
Τα τελευταία χρόνια τα βότανα άρχισαν να χρησιμοποιούνται ως φυσικά πρόσθετα στα τρόφιμα έναντι των χημικών προσθέτων, επειδή αυτά έχουν κατηγορηθεί ότι μπορούν να θέσουν σε κίνδυνο τη ζωή του καταναλωτή. Η ρίγανη (Origanum vulgaressphirtum), το θυμάρι (Thymus vulgaris) και το φασκόμηλο (Salviaofficinalis) είναι τρία βότανα που απαντούν στην ελληνική φύση και η χρήση τους ως φυσικών προσθέτων στα τρόφιμα ερευνάται τατελευταία χρόνια σε παγκόσμια κλίμακα. Τα βότανα αυτά είναιπλούσια σε φαινόλες που χαρακτηρίζονται από σημαντικές αντιμικροβιακές και αντιοξειδωτικές ιδιότητες. Η καρβακρόλη (C1oH1 40) και η θυμόλη (Ο1 0Η1 40) είναι οι δυο κυριότερες φαινόλες που ανευρίσκονται σε μεγαλύτερη αναλογία στη ρίγανη και το θυμάρι. Ανάμεσα στα κυρία ενεργά συστατικά που περιέχονται σε μεγαλύτερες αναλογίες στο φασκόμηλο είναι η θουζόνη (C1 0H1 6O) και η ροσμανόλη (C2oH2605). Άλλες ενώσεις που περιέχονται σε μικρότερες ποσότητες, όπως το π-κυμένιο (Ο1 0Η1 4 )(στη ρίγανη και το θυμάρι) ή η α-τερπινεόλη (C1 0H1 80) (στο φασκόμηλο) συμβάλλουν στις αντιμικροβιακές και αντιοξειδωτικές ιδιότητεςτων βοτάνων αυτών. Η ρίγανη, το θυμάρι και το φασκόμηλο παρουσίασαν σημαντικές αντιμικροβιακές ιδιότητες κατά διαφόρων παθογόνων μικροοργανισμών των τροφίμων, όπως Staphylococcus aureus, E. coli, E. coli 0157:H7, Salmonella typhimurium, Yersinia enterocolitica, Campylobacter jejuni ή Listeria monocytogenes. Σημαντική είναι και η αντιμυκητιακή δράση των βοτάνων αυτών κατά μυκήτων, όπως Aspergillus spp. ΚαιCandida spp. που μπορούν να αναπτυχθούν στα τρόφιμα και να θέσουν σε κίνδυνο την υγεία του καταναλωτή. Οι αντιοξειδωτικές και αντιμικροβιακές τους ιδιότητες διαπιστώθηκαν τόσο σε in-vitro πειράματα όσο και σε πειράματα με τρόφιμα. Η χορήγηση του αιθέριων ελαίων της ρίγανης και του φασκόμηλου με την τροφή σε όρνιθες και ινδόρνιθες, βρέθηκε ότι προστάτεψε το λίπος του κρέατος τους από την οξείδωση, στη διάρκεια της συντήρησης του στην ψύξη ή την κατάψυξη.
Λεπτομέρειες άρθρου
- Πώς να δημιουργήσετε Αναφορές
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SOLOMAKOS (Ν. ΣΟΛΩΜΑΚΟΣ) N., & GOVARIS (Α. ΓΚΟΒΑΡΗΣ) A. (2017). Η ρίγανη, το θυμάρι και το φασκόμηλο, ως φυσικά πρόσθετα στα τρόφιμα. Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας, 55(1), 75–81. https://doi.org/10.12681/jhvms.15156
- Τεύχος
- Τόμ. 55 Αρ. 1 (2004)
- Ενότητα
- Review Articles
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Λήψεις
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