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Evaluation of antimicrobial and antioxidant potential of tea and carob extracts in buffalo butter [electronic resource].

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Ramadan, Fatma A. M

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Language: English Summary language: Arabic Description: p.1049-1064Other title:

تقيم إمكانية استخدام مستخلصات الشاى والخروب كمضادات للميكروبات والأكسدة فى صناعة الزبد الجاموسى [Added title page title]

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Mansoura University journal of agricultural sciences, 2009 v. 34 (2) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34(2)Summary: The present study was carried out to evaluate the antimicrobial and antioxidant effects of black tea extract (BTE), green tea extract (GTE) and carob extract (CRE) in buffalo butter during storage at 4±1°C for 12 weeks and compare to synthetic phenolic compound butylated hydroxytoluene, (BHT). The antibacterial effect and minimal inhibitory concentration (MIC) of extract against Listeria monocytogenes were studied. The effectiveness of these extracts (0.025 - 0.05%) in butter made from pasteurized cream were evaluated by incubating (10⁵ cfu/g) of Listeria monocytogenes.

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The present study was carried out to evaluate the antimicrobial and antioxidant effects of black tea extract (BTE), green tea extract (GTE) and carob extract (CRE) in buffalo butter during storage at 4±1°C for 12 weeks and compare to synthetic phenolic compound butylated hydroxytoluene, (BHT). The antibacterial effect and minimal inhibitory concentration (MIC) of extract against Listeria monocytogenes were studied. The effectiveness of these extracts (0.025 - 0.05%) in butter made from pasteurized cream were evaluated by incubating (10⁵ cfu/g) of Listeria monocytogenes.

Summary in arabic.

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