Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat

In this study, Salvia officinalis L. and sclarea essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but significant qualitative quantitative differences. main compound found the EO (SOEO) was camphor (19.0%), while (SCEO), it linalyl acetate (59.3%). Subsequently, vitro antimicrobial activity of EOs against eight pathogenic strains evaluated. disc diffusion method showed lysis zone Gram-positive bacteria. minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL 11.2 mg/mL, indicating that each has specific activity. Both also antiradical DPPH radicals total antioxidant addition, preservative effect SOEO (9.2%) SCEO (9.2%), alone or combination, tested ground beef, Listeria monocytogenes inoculated into raw beef during cold storage Although individual improved biochemical, microbiological, sensory parameters samples, combination more effective complete inhibition after 7 days at 4 °C. show could be used as safe natural preservatives various food and/or pharmaceutical products.