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The chemical composition, antioxidant and antimicrobial activities, and the preservative effect of  Thymus capitata  essential oil against  Listeria monocytogenes  inoculated in minced beef meat were evaluated. The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessed  in vitro  by using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC 50  values of 44.16 and 0.463   μ  g/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15–80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluated  in vivo  against  Listeria monocytogenes  showed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil of  T. capitata  to minced beef significantly reduced the  L. monocytogenes  population when compared to those of control samples ( P-value   <0.01).

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Chemical Composition, Antioxidant and Antimicrobial Activities of<i>Thymus capitata</i>Essential Oil with Its Preservative Effect against<i>Listeria monocytogenes</i>Inoculated in Minced Beef Meat

Chemical Composition, Antioxidant and Antimicrobial Activities ofThymus capitataEssential Oil with Its Preservative Effect againstListeria monocytogenesInoculated in Minced Beef Meat