African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12213

Full Length Research Paper

Biopreservation of meat using the essential oil from Hyptis suaveolens Poit. (Lamiaceae) in Burkina Faso

Henriette B. MIHIN
  • Henriette B. MIHIN
  • Laboratoire de Microbiologie et Biotechnologie Microbienne, Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO. 03BP:7021, Burkina Faso.
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Marius K. SOMDA
  • Marius K. SOMDA
  • Laboratoire de Microbiologie et Biotechnologie Microbienne, Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO. 03BP:7021, Burkina Faso.
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Donatien KABORE
  • Donatien KABORE
  • Departement de Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies. 03BP:7047, Ouagadougou, Burkina Faso.
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Souleymane SANON
  • Souleymane SANON
  • Centre National de Recherche et de Formation sur le Paludisme. 01 BP 2208 Ouagadougou, Burkina Faso.
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Agbémébia Y. AKAKPO
  • Agbémébia Y. AKAKPO
  • Laboratoire de Microbiologie et Biotechnologie Microbienne, Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO. 03BP:7021, Burkina Faso.
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Zenabou SEMDE
  • Zenabou SEMDE
  • Laboratoire de Microbiologie et Biotechnologie Microbienne, Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO. 03BP:7021, Burkina Faso.
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Alfred S.TRAORE
  • Alfred S.TRAORE
  • Laboratoire de Technologies Alimentaires, Département de Biochimie Microbiologie, Université Joseph KI-ZERBO. 03BP:7021, Burkina Faso.
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Aboubakar S. OUATTARA
  • Aboubakar S. OUATTARA
  • Laboratoire de Microbiologie et Biotechnologie Microbienne, Centre de Recherche en Sciences Biologiques, Alimentaires et Nutritionnelles (CRSBAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO. 03BP:7021, Burkina Faso.
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  •  Received: 12 June 2019
  •  Accepted: 23 August 2019
  •  Published: 30 September 2019

Abstract

Essential oils are natural substances which can be used as natural conservators for foods. The present work aimed to evaluate biological properties of essential oil of Hyptis suaveolens and its effect on shelf-life of beef. The extraction was carried out by hydro-distillation. Antioxidant activity was determined by method of DPPH and FRAP. Antimicrobial activity was determined by the microdilution and agar diffusion methods. The sensitivity of eleven pathogen microbial strains was tested. The conservation test of ground meat using essential oil was carried out by monitoring the evolution of the microbial groups. Result showed that extraction yield of essential oil was 0.21% (m/v). The DPPH assay gave IC50 of 16.367 ± 0.0739 µL and was confirmed by the FRAP assay. The essential oil from H. suaveolens showed inhibitory activity on microbial strains. Biopreservation assay revealed a significant decrease of microbial charge during conservation time. Thus essential oil was successful in vitro and its activity on prolonging shelf-life of beef was found to be 7 days. The results of the present study demonstrated the possibility of essential oil from H. suaveolens to be used as natural conservator for food industry.

 

Key words: Hyptis suaveolens, essential oil, biopreservation, biological properties, meat.