Fig. 1 shows the in vitro antioxidant results for evaluated essential oil.

Radonic and Milos (2003), using the same methodology as this study (TBARS), and Ćavar et al. (2008), using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method, confirmed the antioxidant effect of winter savory EO in vitro. These authors also attributed the antioxidant activity of the EO to its thymol and carvacrol contents. Moreover, other components present in the S. montana L. EO evaluated in this study ( Table 1) have antioxidant activity that has been reported in the literature. Ruberto and Baratta (2000) evaluated about 100 purified constituents of various essential oils and found pronounced antioxidant effects in the compounds α and γ-terpinene, myrcene, limonene, p-cymene and PLX3397 purchase α-thujene; at high concentrations, their effects were comparable

to those of phenolic compounds. In the samples manufactured with sodium nitrite, however, the interaction between EO and nitrite should be considered. First, without added EO, TBARS values were significantly (p ≤ 0.05) lower across all storage times in samples with nitrite added than without nitrite (control sample). The antioxidant effect of nitrite in cured meats is related to the formation of stable compounds with myoglobin, which make Fe unavailable to act as active catalyst of oxidation reactions ( Karl-Otto, 2008). Al-Shuibi and Al-Abdullah (2002), in a study in which mortadella was produced with different levels of nitrite Ku-0059436 molecular weight and stored for 14 weeks at 4 and 25 °C, also found lower TBARS values in samples with nitrite added. Moreover, these authors observed that 40 and 80 mg/kg nitrite, with TBARS values ranging from 0.53 to 0.59 mg MDA/kg, have a greater antioxidant effect than 120 mg/kg nitrite (TBARS value 0.65 mg MDA/kg). This result was also observed

in this study because the antioxidant effect was more pronounced (p ≤ 0.05) in sausages manufactured with 100 mg/kg of nitrite than with 200 mg/kg. According to Lücke (2000), the nitrite concentrations required for the antioxidant effect vary between 20 and 50 mg/kg, depending on the type of meat product. ZD1839 research buy In this study, all samples manufactured with nitrite and EO had TBARS values below 3.1 mg MDA/kg sample. Melton (1983) reported detectable oxidized flavor with TBARS values in the range of 0.3–1.0 for pork and beef, 1.0–2.0 for chicken and above 3.0 for turkey meat. However, these TBARS values should not be considered thresholds of rancid odors in meat because they were influenced by several factors. Spicy meat products seem to mask the effects of off flavors. Although treatment with sodium nitrite and savory EO all significantly (p ≤ 0.05) inhibited lipid oxidation, the antioxidant effect was only synergistic with the combination of 100 ppm nitrite and 15.60 μl/g EO. This combination showed lower (p ≤ 0.05) TBARS values than other treatments after the 10th day of storage.