ISSN: 2641-9459
Authors: Hussaineh R, Daniel S, Suchkova E, Escobedo MMF, Uvarov R, Suchkov S*, Cheng H and Borisov M
Increasing the shelf life of foods is one of the most important trends in food biotechnology. Extracts of aromatic plants have natural antioxidants and antimicrobial properties that can extend the shelf life of food. This study aims to improve the extraction efficiency of extracts from rosemary and a mixture of black cumin and oregano. It was found that the highest value of antioxidant activity (96.78%) was when extracts were obtained from rosemary using ultrasound-assisted enzymatic extraction according to the following parameters: (45℃-30min the dose of the mixture of enzymes cellulase + pectinase: 0.5 g in the ratio 1:1, processing mode 22.5kHz, power 400watts), also it was observed that the highest content of total phenols (148.56mg GAE/gram) and flavonoids (37.45mg QE/gram), was when extracts were obtained from rosemary, a mixture of herbs (black cumin and oregano), respectively according to the following parameters: (55℃-30min – the dose of the mixture of enzymes cellulase + pectinase: 0.5 g in the ratio 1:1, processing mode 22.5kHz, power 400watts). The results obtained confirm the high potential of using this technology in the food industry.
Keywords: Plant Extracts; Rosemary; Oregano; Black Cumin; Antioxidant Activity; Total Phenolic Content; Total Flavonoid Content
