Antimicrobial and Antioxidant Properties of Oregano (Origanum vulgare L.) Leaves as an Additive for Food Preservation in Bread Flour Products

• Main Authors: Gomez, Willwinrich M., Yasoña, Katherine Yancy D., Loterte, Danah Charisse T.
• Format: text
• Published: Animo Repository 2023
• Subjects: oregano; preservation; rancidity; antimicrobial; antioxidant
• Online Access: https://animorepository.dlsu.edu.ph/conf_shsrescon/2023/poster_fnh/1; https://animorepository.dlsu.edu.ph/context/conf_shsrescon/article/1740/viewcontent/PoP_FNH_Gomez_Loterte_Yasoña___Willwinrich_Gomez.docx.pdf
• Institution: De La Salle University

This research assessed the effectiveness of oregano (Origanum vulgare L.) extract, specifically its antimicrobial and antioxidant properties, as an additive for a bread flour-based product. The infusion method was used to infuse the oregano leaves which were then infused into the dough of the pandes...