Antimicrobial effect of turmeric (Curcuma longa L.) root essential oil against Escherichia coli in minced beef
Date
6-2015
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Bryan Rey R. Oliveros
Abstract
Turmeric (Curcuma longa L.) is an aromatic plant that has been used as a spice and traditional medicine in the Philippines. The antibacterial activity of hydro-steam distilled and enzyme-catalyzed extracted turmeric root essential oil (TREO) was evaluated in the study. Agar well diffusion assay was performed to screen the antibacterial activity of TREO followed by broth microdilution for MIC determination. Only TREO extracted by hydro-steam distillation showed zones of inhibition and the MIC was found to be 1% for E. coli and 8% for the other bacteria. The sensory evaluation performed showed that 0.25%, 0.5%, and 1% of TREO in raw minced was significantly different from the control at p,0.05. naturally occurring E. coli in minced beef was also monitored for 24 hours. Samples treated with 1% TREO were found to be not significantly different from the control at p,0.05 during, 0, 5, and 24 hour plating intervals after refrigeration.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2015 F61 /D44
Recommended Citation
De Jesus, Mariane Faithful DA, "Antimicrobial effect of turmeric (Curcuma longa L.) root essential oil against Escherichia coli in minced beef" (2015). Undergraduate Theses. 1832.
https://www.ukdr.uplb.edu.ph/etd-undergrad/1832
Document Type
Thesis