KOREASCHOLAR

발효소시지 유래 오염 곰팡이에 대한 에센셜 오일의 항곰팡이능과 항산화능 분석 Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages

이은선, 김종희, 김부민, 오미화
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/417302
韓國食生活文化學會誌 (한국식생활문화학회지)
제37권 제5호 (2022.10)
pp.446-453
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

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.

키워드
Fermented sausagefungiessential oilantifungal activityantioxidant activity
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 균주 분리 및 동정
    2. 항곰팡이능 확인
    3. 온도저항성 확인 시험
    4. 항산화능(ABTS, DPPH, FRAP assay) 확인 시험
    5. 통계처리
III. 결과 및 고찰
    1. 곰팡이 동정
    2. 에센셜 오일의 항곰팡이능 및 온도 안정성 분석
IV. 요약 및 결론
감사의 글
Conflict of Interest
References
저자
  • 이은선(농촌진흥청 국립축산과학원 축산물이용과) | Eun-Seon Lee (Division of Animal Products Research and Development, National Institute of Animal Science)
  • 김종희(농촌진흥청 국립축산과학원 축산물이용과) | Jong-Hui Kim (Division of Animal Products Research and Development, National Institute of Animal Science)
  • 김부민(농촌진흥청 국립축산과학원 축산물이용과) | Bu-Min Kim (Division of Animal Products Research and Development, National Institute of Animal Science)
  • 오미화(농촌진흥청 국립축산과학원 축산물이용과) | Mi-Hwa Oh (Division of Animal Products Research and Development, National Institute of Animal Science) Corresponding author