The Antioxidant, Antimicrobial, and Total Phenolic Potential of Clove Extracts for Inhibition of Food Pathogens
Kutbettin ARSLAN
Abstract:Food spoilage pathogens cause food waste and consumption of pathogen-contaminated food threatens human health. New approaches that do not harm the environment are needed for decreasing the enlargement of pathogenic microorganisms without using chemical preservatives. The current work intended to appraise the TPC value, anti-oxidant, anti-bacterial, and anti-fungal properties of clove different extracts. The antimicrobial tests were evaluated by disc diffusion, MIC, and MBC tests. Antioxidant potential was cond… Show more
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