Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

Table 1

Antioxidant and antimicrobial activities of Thymus capitatus and Thymus algeriensis essential oils.

	Thymus capitatus essential oils		Thymus algeriensis essential oils
Main essential oil compounds	Carvacrol (88.98%), thymol (0.51%), p-cymene (1.14%), and α-terpinene (0.40%)		Linalool (17.62%), camphor (13.82%), terpinen-4-ol (6.80%), α-terpineol (6.41%), and α-terpenyl acetate (6.27%)
Antioxidant activities IC50 (µg/ml)	213.53		861.12
Antimicrobial activities (%)	MIC	MBC	MIC	MBC
E. coli	0.006^Ba	0.012^Ba	0.025^Aa	0.05^Aa
S. aureus	0.006^Aa	0.012^Ba	0.020^Ba	0.05^Aa
L. monocytogenes	0.012^Bb	0.025^Bb	0.025^Aa	0.05^Aa
P. aeruginosa	0.012^Bb	0.025^Bb	0.025^Aa	0.05^Aa
S. typhimurium	0.006^Aa	0.012^Ba	0.025^Ba	0.05^Aa

^∗The detailed results were reported by El Abed et al. and Ahmed et al. [24, 25]. IC₅₀: concentration of essential oil required for 50% of inhibition. MIC: minimal inhibitory concentration. MBC: minimal bactericidal concentration. A and B: different letters in the same row indicate significant differences . a and b: different letters in the same column indicate significant differences .