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Use of medicinal and aromatic plants for increasing quality of
some bakery products.
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Abstract: The present study was performed to use medicinal herbs (anise, black cumin
rosemary and sage) as natural antioxidants and antimicrobial to increase shelf-life of
some bakery products. Essential oils and phenolic compounds of selected herbs were
extracted and quantitative determined. Essential oils components and phenolic
compounds of herbs were fractionated by Gas Chromatography Mass Spectrum
Technique (GC-MS). Essential oils and phenolic compounds of herbs were added at
different concentrations (200, 400, 800 and 1000ppm) and BHT (200ppm) to
sunflower oil and determined stability by Rancimat method at 100?C ± 2?C, Also,
were screened against four gram-negative bacteria (Escherichia coli, Klebsiella
Pneumoniae, Pseudomonas aeruginosa and Proteus vulgaris) and two gram positive
bacteria (Bacillus subtilis and staphylococcus aureus) at four different concentrations
using disc diffusion method. Essential oils and phenolic compounds of selected herbs
and BHT were added to cake and determined peroxide value during storage and
sensory evaluation. The results indicated that addition of essential oils and phenolic
compounds of herbs prolonged the oxidative stability of sunflower oil and can be a
good source of antibacterial agents(ISIJ-A14).
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| Publication year |
2012
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| Pages |
2251-8576
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| Organization Name |
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| serial title |
International Science and Investigation journal.
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| Author(s) from ARC |
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| External authors (outside ARC) |
شيرين محمد ناصف
معهد بحوث تكنولوجيا الاغذيه
ايمان احمد محمود
1Food science & Nutrition Department, Faculty Agriculture science & Foods, King Faisal University, Saudi Arabia.
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| Publication Type |
Journal
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