Antioxidant and Antimicrobial Potential of Echinacea purpurea Extract and Its Effect on Extension of Cake Shelf Life

نویسندگان
Sahari, MA ID 1
Naghdi Badi, H ID 2
Sabouri, Z ID 3
Barzegar, M ID 4

1 Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran

2 Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, Iran

3 Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran

4 Tarbiat Modares University

doi
چکیده

 Background: Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ.  Objective: In this study, extract of aerial parts of Echinacea purpurea L. was ...

کلیدواژه‌ها
Echinacea purpurea L., Extract, Antioxidant activity, Antimicrobial activity, Cake