Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat

• Published in: Plants (Basel) 2023-09, Vol.12 (19), p.3385
• Main Authors: Ben Akacha, Boutheina, Ben Hsouna, Anis, Generalic Mekinic, Ivana, Ben Belgacem, Ameni, Ben Saad, Rania, Mnif, Wissem, Kacaniova, Miroslava, Garzoli, Stefania
• Format: Article
• Language: English
• Subjects: Acetic acid; Antimicrobial activity; Antimicrobial agents; Antioxidants; Bacteria; Beef; Camphor; Cancer; Chemical composition; Cold storage; Comparative analysis; Composition; Control; Essences and essential oils; Essential oils; food pathogens; Gas chromatography; Gram-negative bacteria; Gram-positive bacteria; Leaves; Linalyl acetate; Listeria; Listeria monocytogenes; Lysis; Mass spectrometry; Mass spectroscopy; Metabolites; minced meat; Monoterpenes; natural preservatives; Physiological aspects; Preservatives; refrigerated storage; Salvia; Salvia officinalis; Salvia sclarea; Sesquiterpenes; Toxicity
• ISSN: 2223-7747; 2223-7747
• DOI: 10.3390/plants12193385

In this study, Salvia officinalis L. and Salvia sclarea essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but with significant qualitative and quantitative differences. The main compound found in the Salvia officinalis EO (SOEO) was camphor (19.0%), while in Salvia sclarea EO (SCEO), it was linalyl acetate (59.3%). Subsequently, the in vitro antimicrobial activity of the EOs against eight pathogenic strains was evaluated. The disc diffusion method showed a significant lysis zone against Gram-positive bacteria. The minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL to 11.2 mg/mL, indicating that each EO has specific antimicrobial activity. Both EOs also showed significant antiradical activity against DPPH radicals and total antioxidant activity. In addition, the preservative effect of SOEO (9.2%) and SCEO (9.2%), alone or in combination, was tested in ground beef, and the inhibitory effect against Listeria monocytogenes inoculated into the raw ground beef during cold storage was evaluated. Although the effect of each individual EO improved the biochemical, microbiological, and sensory parameters of the samples, their combination was more effective and showed complete inhibition of L. monocytogenes after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products.