Date of Award
Kang, Hye Won
The prevalence of food contamination by pathogenic bacteria resulting in foodborne illness has raised concern to the food industry. In addition, oxidation in food, which affects the shelf life and quality of the food through the formation of off odor and off flavor, is another concern to the food industry. Nitrates, sulfates, benzoates of sodium and potassium, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are commonly used as preservatives in the food industry. However, long-term safety issues of synthetic preservatives in human health along with negative perception of consumers have lead researchers to find alternative natural preservatives. The purpose of this study is to find the most effective essential oil (EO) that has high inhibitory effect against pathogenic bacteria as well as high antioxidant activity among three commercially available EOs derived from armoise (Artemisia herba-alba), bay (Laurus nobilis) and rose geranium (Pelargonium capitatum x radens) plants.
Rafiq, Ragina B., "Antibacterial And Antioxidative Properties Of Essential Oils From Armoise (Artemisia Herba-Alba), Bay (Laurus Nobilis) And Rose Geranium (Pelargonium Capitatum X Radens) In Vitro" (2014). Theses. 248.