Influence of Some Spice Essential Oils on Aspergillus Parasiticus Growth and Production of Aflatoxins in a Synthetic Medium

Gas-liquid chromatography was used to determine the essential oil compositions of thyme, cumin, clove, caraway, rosemary, and sage. The basic components of these oils were thymol, cumin aldehyde, eugenol, carvonc, borneol and thujonc, respectively. The antifungal potential of the oils against Aspergillus parasiticus were investigated. The essential oils caused complete inhibition of both mycelial growth and aflatoxin production. The effectiveness followed the sequence: thyme > cumin > clove > caraway > rosemary > sage. The major components of the essential oils produced an inhibitory effect at minimum inhibitory concentrations equal to those obtained with the oils.     

Inhibition of Lactic Acid Bacteria by Herbs

Increasing concentrations (0.5–8g/liter) of oregano, rosemary, sage, and thyme progressively delayed growth and acid production by Lactobacillus plantarum and Pediococcus acidilactici in a liquid medium. After the bacteriostatic activity was overcome, all four herbs strongly stimulated acid production. The relative inhibitory effect of the herbs toward both microorganisms was oregano ? rosemary = sage gt; thyme. L. plantarum was more resistant than P. acidilactici to the toxic effect of the herbs. Organisms from cultures exhibiting delayed fermentation in the presence of sublethal concentrations of an herb, when subcultured into fresh media containing identical herb concentrations, initiated fermentation without delay, indicating development of resistance to the herb's effect. Moreover, bacteria which had acquired a resistance to one herb were also resistant to the other three herbs.     

Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity

Antioxidant fractions from four herb spices belonging to the Lamiaceae family: rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) were isolated using supercritical CO₂ at 35 MPa and 100 °C. The antioxidant fractions were characterized chemically by HPLC-DAD/ESI-ToF-MS. Antioxidant activity of obtained extracts was determined by measuring their ability to scavenge stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and reactive hydroxyl radical during the Fenton reaction trapped by 5,5-dimethyl-1-pyroline-N-oxide (DMPO), using electron spin resonance (ESR) spectroscopy. The antioxidant activity of the extracts was compared to the activity of butylated hydroxyanisole (BHA) and Flavor' Plus? water-soluble rosemary extract. In DPPH radical assay the order from the strongest to the weakest antioxidant activity was: BHA, thyme extract, Flavor' Plus?, rosemary and sage extracts, and hyssop extract, while in hydroxyl radical assay order was: Flavor' Plus?, sage extract, rosemary extract, hyssop extract, BHA and thyme extract.Industrial relevanceSpices and herbs have been used not only for flavoring food but also for improving the overall quality of the product and to extend the shelf-life of foods. The present investigation relates to the field of food additives, and particularly to an antioxidant fractions from four herb spices which belong to the Lamiaceae family: rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis). Butylated hydroxyanisole (BHA) and Flavor' Plus? are used in food industry as antioxidants due to their ability to prolong the shelf-life of foodstuffs by protecting them against deterioration caused by oxidation, such as fat rancidity, colour changes, degradation of the flavor and loss of nutrient value. Synthetic antioxidants such as BHA now being replaced by natural antioxidants because of their possible toxicity and due to a suspected action as promoters of carcinogens. The present study confirms that investigated herb spices belonging to the Lamiaceae family present important sources for the production of food additives.     

Survival and Reduction of Shiga Toxin‐Producing Escherichia coli in a Fresh Cold‐Pressed Juice Treated with Antimicrobial Plant Extracts

This study was conducted to evaluate the survival of 7 Shiga‐toxigenic Escherichia coli (STEC) in fresh cold‐pressed juice and the antimicrobial efficacy of 4 essential oils (EO: achillea, rosemary, sage, and thyme). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each EO was determined using microdilution assays evaluated at pH levels 4 and 7; as well as at 4 and 25 °C; daily for up to 5 d. Results indicated that 5 of 7 serotypes survived well in cold‐pressed raw juice for at least 4 d at 4 °C and pH 3.5 with no significant (P > 0.05) reduction in viability. The EO showed varying degrees of antimicrobial activity against the 7 STEC. The MIC and MBCs were lowest for thyme (2 μg/L) and highest for sage (15 to 25 μg/L). The antimicrobial activity was enhanced at low pH and temperature. Data showed that although the top 7 STEC could survive low pH and temperature in vitro and in cold‐pressed juices, EO, especially from thyme and rosemary, reduced STEC to an undetectable level at 4 °C, suggesting that they could be used as natural antimicrobials in juice.     

Anti-tumorigenic activity of five culinary and medicinal herbs grown under greenhouse conditions and their combination effects

BACKGROUND: Herbs and spices have been used as food preservatives, flavorings, and in traditional medicines for thousands of years. More and more scientific evidence supports the medicinal properties of culinary herbs. Colon cancer is the third leading cause of cancer death in the USA, and the fourth most common form of cancer worldwide. The objectives of this study were to evaluate the antitumor activity of five selected herbs grown under greenhouse conditions, and to study the potential synergistic effects among different herbal extract combinations. RESULTS: Thyme, rosemary, sage, spearmint, and peppermint extracts significantly inhibited SW‐480 colon cancer cell growth, with sage extracts exhibiting the highest bioactivity, with 50% inhibition at 35.9 µg mL^?1, which was equivalent to 93.9 µg dried leaves mL^?1 of culture medium. Some mixtures of different herbal extracts had combination effects on cancer cell growth. The inhibitory effects of peppermint + sage combinations at a 1:1 ratio were significantly higher than rosemary + sage combinations at 1:1 ratio, although peppermint extracts showed lower inhibition than rosemary extracts. CONCLUSION: Extracts from herb species (thyme, rosemary, sage, spearmint and peppermint) can significantly inhibit the growth of human colon cancer cells. Mixtures of herb extracts can have combination effects on cancer cell growth. The study suggests that these five herbs may have potential health benefits to suppress colon cancer. Copyright © 2011 Society of Chemical Industry     

Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs

The aim of the present research was to study the chemical profile of volatile and non-volatile compounds in freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS-SPME/GC-MS and HPLC-PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC-PDA analyses were performed before and after simulated two-phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.     

Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

The present study investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano, marjoram, sage, basil and thyme) after three drying treatments (air-, freeze- and vacuum oven-drying) stored for 60 days at −20 °C and compared to fresh samples. Ferric reducing antioxidant property (FRAP) and oxygen radical absorbance capacity (ORAC) were used as markers for antioxidant capacity. Air-dried samples had significantly (p < 0.05) higher TP, rosmarinic acid content and antioxidant capacity than had freeze-dried and vacuum oven-dried samples throughout the storage period. Fresh samples had the lowest values for the parameters tested. Vacuum oven-drying resulted in higher TP and FRAP values in rosemary and thyme during 60 days of storage than did freeze-drying. In ORAC assay, the difference was significantly higher only in thyme. Storage did not show any effect on the dried samples for the parameters tested.     

By-products from herbs essential oil production as ingredient in marinade for turkey thighs

Herb decoctions—the aqueous extract of rosemary, sage and thyme, left as by-product after steam distillation of essential oils, were investigated as a source of antioxidants in marinades for turkey thigh meat. Lipid oxidation after marinating, cooking and chill storage (warmed over flavour, WOF) was assessed by thiobarbituric acid-reactive substances (TBARS), GC-MS and sensory judgement on marinated and untreated meat. Results showed that marinating with herb decoctions, which exerted antioxidant activity (free radical scavenging), was an effective means of retarding lipid oxidation in raw and cooked meat. Meat from the rosemary marinade had the lowest TBARS values and volatile levels, while the control samples showed the highest values throughout the marinating, cooking and storage period. Oxidative changes in meat marinated with thyme and sage were significantly more advanced than in meat marinated with rosemary decoction. The partial least squares regression (PLS-R) showed that control samples were strongly related to the oxidation variables (volatiles, TBARS, rancidity) while the marinated meat had high scores for spicy and acidic odour and flavour. Results indicated that antioxidants contained in herb decoction, could be exploited in marinades to prevent rancidity in stored, heat-treated turkey meat products.     

Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

The effect of bay leaf (BLO), thyme (TO), rosemary (RO), black seed (BSO), sage (SO), grape seed (GSO), flaxseed (FSO) and lemon (LO) essential oil from vegetable extracted on lipid oxidation and some other quality parameter of frozen chub mackerel during frozen storage at ?20°C were examined over a period of 11 months. Taste, odour, texture and overall acceptability of control samples were given ‘unacceptable’ scores by the sixth month. Based primarily on sensory data, the shelf-lives of frozen chub mackerel were found 6 month for samples treated with oil of TO, RO, BSO, SO and LO and 7 month for samples treated with BLO, GSO and FSO. During the 11-months storing process of chub mackerel, the values of pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) both in control group samples and samples treated with oils did not reach to deterioration levels. Thiobarbitüric acid (TBA) and free fatty acid (FFA) values for all treatments remained lower than TBA and FFA values of control samples throughout the 11 month storage period. Particularly, thyme oil treatment is effective in delaying lipid oxidation. Bay leaf, rosemary, sage, lemon, flaxseed and grape seed oils were fallowed.     

Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

The effect of bay leaf (BLO), thyme (TO), rosemary (RO), black seed (BSO), sage (SO), grape seed (GSO), flaxseed (FSO) and lemon (LO) essential oil from vegetable extracted on lipid oxidation and some other quality parameter of frozen chub mackerel during frozen storage at −20°C were examined over a period of 11 months. Taste, odour, texture and overall acceptability of control samples were given ‘unacceptable’ scores by the sixth month. Based primarily on sensory data, the shelf-lives of frozen chub mackerel were found 6 month for samples treated with oil of TO, RO, BSO, SO and LO and 7 month for samples treated with BLO, GSO and FSO. During the 11-months storing process of chub mackerel, the values of pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) both in control group samples and samples treated with oils did not reach to deterioration levels. Thiobarbitüric acid (TBA) and free fatty acid (FFA) values for all treatments remained lower than TBA and FFA values of control samples throughout the 11 month storage period. Particularly, thyme oil treatment is effective in delaying lipid oxidation. Bay leaf, rosemary, sage, lemon, flaxseed and grape seed oils were fallowed.     

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were initially screened against Bacillus cereus, Escherichia coli, Listeria monocytogenes and Pseudomonas aeruginosa using the spot-on-agar test. The influence of varying concentrations of EO combinations on efficacy was also monitored using E. coli. These preliminary studies showed promising results for oregano in combination with basil, thyme or marjoram. The checkerboard method was then used to quantify the efficacy of oregano, marjoram or thyme in combination with the remainder of selected EOs. Fractional inhibitory concentrations (FIC) were calculated and interpreted as synergy, addition, indifference or antagonism. All the oregano combinations showed additive efficacy against B. cereus, and oregano combined with marjoram, thyme or basil also had an additive effect against E. coli and P. aeruginosa. The mixtures of marjoram or thyme also displayed additive effects in combination with basil, rosemary or sage against L. monocytogenes. The effect of food ingredients and pH on the antimicrobial efficacy of oregano and thyme was assessed by monitoring the lag phase and the maximum specific growth rate of L. monocytogenes grown in model media. The model media included potato starch (0, 1, 5 or 10%), beef extract (1.5, 3, 6 or 12%), sunflower oil (0, 1, 5 or 10%) and TSB at pH levels of 4, 5, 6 or 7. The antimicrobial efficacy of EOs was found to be a function of ingredient manipulation. Starch and oils concentrations of 5% and 10% had a negative impact on the EO efficacy. On the contrary, the EOs were more effective at high concentrations of protein, and at pH 5, by comparison with pH 6 or 7. This study suggests that combinations of EOs could minimize application concentrations and consequently reduce any adverse sensory impact in food. However, their application for microbial control might be affected by food composition, therefore, careful selection of EOs appropriate to the sensory and compositional status of the food system is required. This work shows that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready to use foods containing a high protein level at acidic pH, as well as lower levels of fats or carbohydrates.     

Oxidative stability of butter with added phenolics from Lamiaceae herbs and in vitro evaluation of potential cytotoxicity of rosemary (Rosmarinus officinalis L.) extract

This study evaluated the oxidative stability of butter with added phenolics from Lamiaceae herbs. Initially antioxidant activity of crude rosemary, oregano, sage, thyme and marjoram extracts were screened through methods of inhibition of the 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) radical, malondialdehyde (MDA) quantification and ferric reducing antioxidant power test. The alcoholic extract of rosemary showed the highest antioxidant activity in both assays for DPPH radical inhibition and MDA quantification. The alcoholic rosemary extract showed no cytotoxicity when assayed using MTT [3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide] reduction method and had dose‐dependent cytoprotective activity at 50 and 250 μg mL^?1. These results suggest that the use of rosemary as natural antioxidant is safe in the concentrations tested. The highest oxidative stability of butter with added alcoholic rosemary extract at temperatures of 60 and 110 °C was obtained with the concentration of 400 mg of phenolic compounds per kg of butter and was reflected at the lowest formation of degraded peroxides from lipids.     

Investigation of colour changes of some tomato products during frozen storage

The colour changes of frozen tomato pulp were investigated under different conditions of frozen storage (?25°C; in open bags with presence of O₂ and in artificial light or darkness; in closed bags also in artificial light or darkness). In addition the antioxidative effect of tomato seeds and spices (sage, thyme, rosemary, oregano, majoram) was studied. The colour change of tomato pulp was determined with instrumental colour measurement, the carotenoid pigments loss was measured with UV/VIS spectrophotometry. It was found that exposure to light and oxygen accelerated the colour loss and oppositely packaging and storage in darkness had a colour saving effect. The ground tomato seeds (5%) could stabilize the carotenoid pigments after longer time frozen storage (min. 10 weeks). The commercial spices (0.2%), mainly rosemary and marjoram significantly reduced the pigment degradation. The tomato seeds and the spices did not change significantly the taste of tomato pulp.     

Study of the antioxidative effects of thyme,sage, juniper and oregano

In the available literary sources there are many works concerned with the antioxidative effects of spices involving mainly rosemary, sage, majoran, pepper, peppermint, ginger, etc. [1—6]. To extend the knowledge of the antioxidative effects of spices some changes of lipids occuring in the model sample of the low-erucic rape-seed oil “Vitol” with addition of extracts of thyme, sage, juniper and oregano were studied by defining the acid, peroxide, thiobarbituric acid numbers and the composition of fatty acids.     

Antimicrobial activity of whey protein isolate edible films with essential oils against food spoilers and foodborne pathogens

The use of antimicrobial edible film is proposed as a means of improving food safety and extending the shelf-life of food systems by controlling the release of antimicrobials on food surfaces. In this work we first selected and studied 8 different essential oils (EOs) from plants, namely, oregano, clove, tea tree, coriander, mastic thyme, laurel, rosemary, and sage as natural antimicrobials against 2 gram-positive bacteria (Listeria innocua and Staphylococcus aureus) and 2 gram-negative bacteria (Salmonella enteritidis and Pseudomona fragi) by using the agar disk diffusion method. EOs from oregano, clove, and tea tree produced the largest surfaces of inhibition against the growth of the 4 bacterial strains tested. Second and following the assessment of compatibility, stable antimicrobial edible films based on whey protein isolate (WPI) with increasing concentrations (0.5% to 9%) of the 8 EOs were developed and tested for antimicrobial activity against the same gram-positive and gram-negative bacteria. WPI-edible films incorporating oregano or clove EO were found to have the most intense inhibitory effect of microbial growth. The bacterial strain gram-negative P. fragi presented the less susceptibility to the effect of those films. Moreover, only the edible films based on these 2 EOs were active against all 4 studied microorganisms. On the other hand, the edible films incorporating tea tree, coriander, mastic thyme, laurel, rosemary, or sage EOs even at high concentrations (7% to 9%) did not cause any antimicrobial effect against the pathogens S. aureus or S. enteritidis. PRACTICAL APPLICATION: Potential applications of this technology can introduce direct benefits to the food industry by improving safety and microbial product quality. The results of this research have direct application in the food industry with potential applications in various foodstuffs, including meat and poultry products where the control of spoilage bacteria such as P. fragi throughout their chilled storage or the improvement of food safety by controlling pathogens such as S. enteritidis are topics of particular interest for the industry.     

Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species

Aqueous-methanol extracts were prepared from basil (Ocimum basilicum L.), bay (Laurus nobilis L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), savory (Satureja hortensis L.) and thyme (Thymus vulgaris L.) by maceration and their phytochemical and antioxidant characteristics were assessed. Each extract was submitted to an acid treatment (1.2 N HCl in 50% methanol) to determine whether such a process had an effect upon their chemistry and antioxidative efficacy. The treatment appeared to have improved the antioxidant potency of the extracts in general; however, there were some exceptions. The treatment did not increase the Fe(III) reductive activity of the extracts from basil or bay samples nor the ability of the oregano and sage extracts to scavenge 1,1-diphenyl-2-picrylhydrazyl radicals at pH 7.4. The Folin-Ciocalteu phenol content of the basil extract was not increased with acid treatment.     

Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella flexneri

Of 17 spices and herbs tested at 1% (wt/vol) in Mueller-Hinton (MH) agar, only cloves, thyme, oregano, allspice, basil, rosemary, and marjoram showed antimicrobial effects on Shigella. The MICs of thyme, oregano, basil, and rosemary (as determined by the agar dilution method) ranged from 0.5 to 1% (wt/vol) depending on the Shigella strain used. With the use of various combinations of temperatures (12, 22, and 37 degrees C), pHs (5.0, 5.5, and 6.0), and NaCl concentrations (1, 2, 3, and 4%, wt/vol) and the inclusion or exclusion of thyme or basil at 1% (wt/vol) in an MH agar model system, it was established that basil or thyme can contribute to combination processing as a growth-inhibitory factor for Shigella spp. In the presence of basil and thyme, Shigella flexneri did not develop CFU during the 7-day incubation period for, respectively, 14 and 16 of the 18 tested combinations, while growth was noted in the corresponding temperature-pH-NaCl concentration combinations without basil or thyme. A growth-inhibitory effect on Shigella sonnei was also noted. The results of an orientation study involving the addition of basil and thyme to spaghetti sauce prior to autoclaving and S. sonnei inoculation indicated that basil and thyme contributed to the reduction of S. sonnei after 16 days at 12 degrees C but not at 4 degrees C.     

Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken

Yarrowia lipolytica, one of the predominant yeasts in raw poultry, is believed to play a role in spoilage. This study was undertaken to investigate treatments to control the growth of Y. lipolytica on raw chicken stored at refrigeration temperature. Raw chicken wings inoculated with a mixture of five strains of Y. lipolytica isolated from raw poultry were dipped in solutions containing 2, 5, or 8% lactic acid, 2% lactic acid containing 0.2, 0.4, or 0.8% potassium sorbate or sodium benzoate, and 4, 8, or 12% trisodium phosphate solution. Populations of the yeast and total aerobic microorganisms were determined before and after treatment. Immersion of wings in 2% lactic acid (with or without 0.2% potassium sorbate or sodium benzoate) or 4% trisodium phosphate caused a significant (alpha = 0.05) reduction in numbers of Y. lipolytica and aerobic microorganisms. Treatment with 2% lactic acid containing 0.4 or 0.8% preservative did not result in additional significant reductions. Treatment of chicken wings with 2% lactic acid or 8% trisodium phosphate significantly reduced numbers of Y. lipolytica by 1.47 and 0.65 log10 cfu/g, respectively, and aerobic microorganisms by 2.60 and 1.21 log10 cfu/g, respectively, compared to controls. Growth of Y. lipolytica on wings stored at 5 degrees C for up to 9 days, however, was not affected by these treatments. Significant reductions in the population of Y. lipolytica occurred when the yeast was inoculated into 100% basil, marjoram, sage, and thyme decoctions, but not in 100% oregano or rosemary decoctions, held at 5 degrees C for 24 h. Treatment of chicken wings with 100% sage or thyme decoctions significantly reduced populations of Y. lipolytica but did not control its growth during storage at 5 degrees C for up to 9 days. The small, temporary decreases in numbers of Y. lipolytica and aerobic microorganisms resulting from immersion treatment of chicken wings with sage and thyme decoctions render these treatments of questionable value as preservation interventions.     

SENSITIVITY OF LISTERIA MONOCYTOGENES TO SPICES AT TWO TEMPERATURES

Thirteen spices were screened for growth inhibition effect against Listeria monocytogenes at 24°C using a concentration gradient plate method. Cloves, and oregano were the two most inhibitory spices with MIC values ranging from 0.5 to 0.7% (W/V). Inhibition was also detected with sage and rosemary (MIC of 0.7 to 1.0%) as well as nutmeg (MIC of 1.1–1.4%). Black pepper, chili, cinnamon, garlic, mustard, paprika, parsley and red pepper at a concentration up to 3.0% did not inhibit the growth of the organisms. The effect of cloves, oregano and sage on the growth and survival of L. monocytogenes Scott A was further tested in tryptic soy broth at both 4 and 24°C. At a concentration of 0.5 or 1.0%, cloves were bactericidal and oregano was bacteriostatic to this organism at both incubation temperatures. Sage at these two concentrations was bactericidal at 4°C and bacteriostatic at 24°C. When tested in sterile meat slurry, a 1.0% level of either cloves or oregano had little effect on the growth of L. monocytogenes Scott A at 4 or 24°C.     

Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets

Natural antimicrobials and antioxidants from rosemary (Rosmarinus officinalis) and sage tea (Salvia officinalis) were produced using solvent extraction method. The effect of two extracts on ammonia (AMN) and biogenic amines (BAs) formation in vacuum packed sardine (Sardina pilchardus) fillets stored at 3 ± 1 °C was investigated for 20 days. Although the effect of extracts was dependent on specific amine and storage time, phenolic compounds from rosemary and sage tea generally resulted in lower AMN and BAs accumulation in sardine muscle. Putrescine (PUT) and cadaverine (CAD) were the most abundant amines, while histamine (HIS) concentration ranged from 2.05 to 28.77 mg 100g^?1. Rosemary and sage tea extracts significantly reduced HIS, PUT, CAD and trimethylamine accumulation in the fish muscle (P < 0.05) while stimulating effect of extracts was observed on serotonin and agmatine formation. At the end of the storage period, PUT and CAD contents of control were 100‐fold higher than those of treated groups.