Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. the effect addition on quality wheat bread were investigated. In vitro, reduced mycelial growth biomass production A. niger, but there was no inhibitory Enriched showed significantly higher total phenolic content, by about 77% 95% in bread, which 10% 15% replaced with extract, respectively. antioxidant DPPH• (compared to control) both variants used experiment, level activity increased extract. enriched had good characteristics—lower baking losses volume than control. moisture content acidity crumb extract-enriched also higher. additive did not affect sensory properties bread.