Antioxidant properties of medicinal plants and their effect on microbial spoilage of semi-finished meat, poultry and fish

Plant extracts rich in polyphenols can be used the food industry as natural preservatives, extending shelf life of prepared and semi-finished foods without chemical preservatives. In this paper, we investigate polyphenolic composition, antioxidant activity antibacterial properties herbal part systems. The research objects were knot grass (Polýgonum aviculáre), marjoram (Oríganum), bur beggar-ticks (Bídenstripartíta), thyme (Thymus), whortleberry leaves (Vaccínium ida vítis), calendula (Calendula), sage (Salvia), chamomile flowers (Matricāriachamomīlla), eucalyptus (Eucalýptus) bearberry (Arctostáphylosúva-úrsi). We determined total content phenolic compounds flavonoids; by DPPH FRAP methods; variations bacterial сontamination animal raw materials over count (TBC), coliform bacteria, yeast/fungi, salmonella staphylococcus. Extracts (1138±57 mg GA/100 g 537±25 C/100 g), (1073±49 412±20 (1002±36 493±22 g) (1015±42 458±21 contain largest amount biologically active substances (phenols flavonoids, respectively). Sage, demonstrate highest among studied samples. Most exhibit little or no effect on organoleptic finished products. addition, flower, suppress growth pathogenic microorganisms under experimental conditions. microflora is significantly reduced when treating with flowers, extracts. sage, recommended components materials.