USE OF MEDICINAL AND AROMATIC PLANTS FOR INCREASING QUALITY OF SOME BAKERY PRODUCTS

Amany M. BASUNY; Shereen L. NASEF; Eman A. M. MAHMOUD; Shaker M. ARAFAT

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.

Key words: medicinal plants, essential oils, phenolic compounds, antioxidant, antiomicrobial.

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ANTIOXIDANT ACTIVITIES OF DATE PITS IN A MODEL MEAT SYSTEM

Amany M. M. BASUNY, M. Arafat SHAKER, Abeer A. KINAWY

Abstract. The aim of the current investigation was to investigate the effect of date pits phenolic compounds compared to BHT as synthetic antioxidant on lipid oxidation and quality of ground beef during refrigerated storage at 0.00±0.50°C for up to 10 days. Khalas variety of date pits (Phoenix dactylifera L.)phenolic compounds was extracted with 4 solvents (Water, methanol, methanol: water (50:50 v/v) and methanol: water: acetone: formic acid (20:40:40:1). Ferric reducing antioxidant power assay (FRAP) and Folin–Ciocalteu reagent was used for determination of the antioxidant activity and phenolic content of date pits. Results indicated that the highest antioxidant was shown by the date pits extract (Water: methanol: acetone: formic acid), therefore 0.5, 0.75 and 1.00 % of either date pits extract and BHT were added to minced meat and evaluate it’s effects on the lipid peroxidation of ground beef during storage process. TBA test as quality assurance test was conducted at the beginning of the experiment and after 2, 4, 6, 8 and 10 days of storage. The results of this study showed that the date pits extract (Water: methanol: acetone: formic acid) had significantly the highest levels of total polyphenols and antioxidant activity. Also, the obtained results indicated that phenolic compounds in date pits of khalas variety had high antioxidative effect in reducing the formation of hydroperoxides during storage.

Key words: phenolic compounds, antoxidative activity, date pits, FRAP method, fatty food.

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