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

Document Type

Thesis

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