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Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Author

Listed:
  • Branislav Šojić

    (Faculty of Technology)

  • Vladimir Tomović

    (Faculty of Technology)

  • Marija Jokanović

    (Faculty of Technology)

  • Predrag Ikonić

    (Institute of Food Technology)

  • Natalija Džinić

    (Faculty of Technology)

  • Sunčica Kocić-Tanackov

    (Faculty of Technology)

  • Ljiljana Popović

    (Faculty of Technology)

  • Tatjana Tasić

    (Institute of Food Technology)

  • Jovo Savanović

    (Faculty of Technology)

  • Nataša Živković Šojić

Abstract

The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*a*b*), TBARS values, DPPH scavenging activity assay, microbial profile, and sensory panel scores have been assessed. Batches produced with the JO addition were darker and redder compared to the control. Sausages with the addition of 1.0, 2.0 and 5.0 µl/g JO showed the significantly (P < 0.05) lower TBARS values compared to the control. The addition of JO decreased radical formation and reduced the growth of total aerobic mesophilic bacteria. The flavour of sausages produced with the addition of 0.1 and 0.5 µl/g JO was slightly/moderately and significantly (P < 0.05) different from the control. This study demonstrates the significant antioxidant and antimicrobial activity of Juniperus communis L. essential oil, as well as the potential of its utilisation in the production of cooked pork sausages to enhance quality.

Suggested Citation

  • Branislav Šojić & Vladimir Tomović & Marija Jokanović & Predrag Ikonić & Natalija Džinić & Sunčica Kocić-Tanackov & Ljiljana Popović & Tatjana Tasić & Jovo Savanović & Nataša Živković Šojić, 2017. "Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 189-193.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:210-2016-cjfs
    DOI: 10.17221/210/2016-CJFS
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    Cited by:

    1. Jan Bedrníček & Ivana Laknerová & Zuzana Linhartová & Jaromír Kadlec & Eva Samková & Jan Bárta & Veronika Bártová & Jan Mráz & Milan Pešek & Renata Winterová & Naděžda Vrchotová & Jan Tříska & Pavel S, 2019. "Onion waste as a rich source of antioxidants for meat products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(4), pages 268-275.
    2. Nebojša Živić & Slaviša Milošević & Vidoslav Dekić & Biljana Dekić & Novica Ristić & Milenko Ristić & Ljiljana Sretić, 2019. "Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(5), pages 351-358.

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