Clove Oil Research Paper

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Clove oil is a natural preservative and flavoring substance that is not harmful when consumed in food products. There have been a number of reports of clove oil inhibiting growth of bacteria and molds. Castanea crenata (Japanese chestnut) belongs to the Castanea family and is a woody plant native to Japan and South Korea. Chestnut shells contain an abundance of phenols and hydrolysable tannins. Chestnut (Castanea sativa) extracts have been reported to have antimicrobialactivity against several species, including Staphylococcus aureus, Bacillus cereus, and Salmonella Typhimurium. Cinnamon is considered a common spice with strong antimicrobial and antioxidant activity. It belongs to the family Lauraceae and possesses significant biological activities (antitumor, antifungal,…show more content…
[60] investigate that effects of commercial rosemary antioxidants on oxidative stability of mechanically deboned turkey meat (MDTM) compared with Trolox C (vitamin E), ascorbic acid (vitamin C) and control without antioxidant. Rosemary extract was added to mechanically deboned turkey meat at 0.2-0.5-0.8 (g / kg). As a result in the study is reported that low concentrations of antioxidants retarded the oxidation process during the initial 2 months while longer storage required higher level of antioxidants to prevent the development of reaction products from the oxidation process. Can et al. [61] investigated that the effects of rosemary extract addition on sensory, chemical and microbiological properties of chicken meatball. Chicken meatballs were divided as three groups: (group K, B5 and B1) according to added extract amount. Rosemary extract was added to group K, B5 and B1 as 0%, 0.5 and 1%, respectively. In the study, TBA value was found to be lower in chicken meatball samples added with rosemary extract than in other samples. It is thought that the phenolic components of the rosemary essential oil have the antioxidative properties of rosmarinic acid, carnosic acid and

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