2020
DOI: 10.5897/ajmr2020.9405
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The antibacterial activity of Laurus nobilis leaf extract and its potential use as a preservative for fresh lamb meat

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Cited by 9 publications
(3 citation statements)
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“…Moreover, Marques et al [6] preserved seafood, meat, and some agricultural products via the addition of L. nobilis leaf EOs because of their antimicrobial and antioxidant properties. The antagonistic potential of L. nobilis leaf extract was documented against Proteus vulgaris and Staphylococcus saprophyticus in fresh lamb meat [7]. Therefore, lamb meat's shelf life increased from 1 to 3 days at room temperature and from 6 to 13 days at refrigeration temperature as a result of spraying fresh lamb meat with 10% (v/v) L. nobilis leaf extract.…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, Marques et al [6] preserved seafood, meat, and some agricultural products via the addition of L. nobilis leaf EOs because of their antimicrobial and antioxidant properties. The antagonistic potential of L. nobilis leaf extract was documented against Proteus vulgaris and Staphylococcus saprophyticus in fresh lamb meat [7]. Therefore, lamb meat's shelf life increased from 1 to 3 days at room temperature and from 6 to 13 days at refrigeration temperature as a result of spraying fresh lamb meat with 10% (v/v) L. nobilis leaf extract.…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, leaves and roots are rich in alpha-tocopherol and flavonoids (Shaltout [30,31]). Antimicrobial activity of laurel leaf extract has importance as a natural antioxidant as they are part of human diet and its biodegradability leads to low poisonous residue problems (Shaltout [32,33]).…”
Section: Introductionmentioning
confidence: 99%
“…They are used not only for their flavor, but also for the benefits they bring to finished products and the benefits they bring to consumers. In the meat and meat analogues industries, the most commonly used aromatic and spicy plants are parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint [ 2 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 ]. They contain chemicals such as polyphenols, flvonoids, quinics, polypeptides, and alkaloids, or their oxygen-substituted derivatives.…”
Section: Introductionmentioning
confidence: 99%