Oregano Extract As A Natural Antioxidant

Oregano extract is a natural antioxidant widely used in meat preservation and other foods due to its high content of phenolic compounds, mainly carvacrol and thymol.

🌿 How Oregano Extract Works as an Antioxidant

• Phenolic compounds: Carvacrol and thymol scavenge free radicals, preventing lipid peroxidation — a process that causes fats and oils to spoil.
• Metal chelation: These compounds can also bind to metal ions (like iron and copper), slowing down oxidation reactions in foods.
• Synergistic effects: Oregano extract works well when combined with other antioxidants (like vitamin C or rosemary extract), boosting its protective effect.

🍖 Applications in Meat Preservation

Oregano extract helps to:

1. Prevent lipid oxidation: Protects fats in meat from turning rancid, extending shelf life.
2. Retard microbial growth: Carvacrol and thymol have antimicrobial properties that inhibit spoilage bacteria like Salmonella and Listeria.
3. Improve colour stability: Slows down the oxidation of myoglobin, keeping meat looking fresh and red for longer.
4. Enhance flavour: Adds a subtle, herbaceous note, which works well in sausages, cured meats, and marinades.

Examples

• Added to ground beef to reduce oxidation during storage.
• Used in sausages or cured meats to maintain colour and flavour.
• Incorporated into marinades for grilled meats to prevent oxidation during cooking.

🍽️ Uses in Other Foods

Beyond meat, oregano extract also plays a role in preserving and enhancing various foods:

1. Dairy:

   • Protects cheese and butter from oxidative rancidity.
   • Helps extend the shelf life of yogurts and soft cheeses without synthetic additives.

2. Baked Goods:

   • Added to bread or crackers to prevent fat oxidation.
   • Combats mold growth, complementing other natural preservatives.

3. Oils and Fats:

   • Stabilizes vegetable oils (like olive or sunflower oil), reducing the rate of spoilage.
   • Used in salad dressings and fat-rich spreads.

4. Snacks and Seasonings:

   • Included in seasoned chips or spiced nuts for flavour and oxidative stability.
   • Used in condiments like sauces or dips to enhance shelf life.

5. Functional Foods and Beverages:

   • Added to health drinks and herbal teas for its antioxidant and antimicrobial benefits.

Analytical Measures

 Antioxidant activity is measured using a variety of techniques which we have discussed elsewhere on the stability of oils but equally can be adapted for a range of substrates. One of the most common methods is to test dosages of 200ppm in a linoleic acid emulsion at 60ºC for 17 days which is a test used by A&B Ingredients although the exact details are not specified however it does show the relative potencies of individual antioxidants.

✅ Key Benefits

• Natural alternative: Replaces synthetic antioxidants like BHA and BHT.
• Dual action: Fights both oxidation and microbial spoilage, reducing the need for extra preservatives.
• Consumer appeal: Aligns with the clean-label trend, as it’s a familiar and plant-based ingredient. Many natural antioxidants are labelled as natural flavour rather than antioxidant because it is a more consumer friendly notification.

Sources:

• Water-soluble oregano extract – Origanox™ WS – Frutarom (ex. RAD Natural Technologies Ltd. Israel) This extract contains at least 22% total phenolics (7% rosmarinic acid and various hydroxycinnamic compounds).
•  Cytoguard® A&B Ingredients [Fairfield, NJ. USA] – A supplier of both water- and oil-soluble ingredients which are available as alternatives to replace the synthetic antioxidants. Not only oregano extracts but also Jasmine Tea and Mediterranean spices.