This study focuses on extraction of essential oils from Iraqi seeds of Coriander plant (Coriandrum sativum L.). The yield of
essential oils was 2 % (V: W) of seed, analyzed by the GC- mass technique. The essential oil contained 35 varieties of compounds, with
Linalool (59.14 %) compound prevailing in the essential oils extract. The essential oils of Coriander have antibacterial activity against
G+and G- bacteria. Leuconostoc mesenteroides had the most inhibition while E. coli ATCC 25922 had the lowest inhibition after the addition
of essential oils concentrations. After the end storage period which is 25 days, peroxide values and fatty acids % of fat milk samples were
decreased when increase the concentrations of essential oil added compared with the BHA sample
تاريخ النشر
25/04/2016
الناشر
International Journal of Scientific & Engineering Research,
علاء كريم نعيمة | Alaa Kareem Niamah | 5301