Published February 28, 2026 | Version CC-BY-NC-ND 4.0
Journal article Open

Usage of Phenolic Bay Laurel Extract as Microbial Agent to Preserve Chicken Meat

Authors/Creators

  • 1. Department of Food and Analytical Chemistry, Faculty of Pharmacy, University of Latakia, Latakia, Syria.

Contributors

Contact person:

  • 1. Department of Food and Analytical Chemistry, Faculty of Pharmacy, University of Latakia, Latakia, Syria.
  • 2. Department of Biochemistry & Microbiology, Faculty of Pharmacy, University of Latakia, Latakia, Syria.
  • 3. Faculty of Pharmacy, Al-Hawash Private University, Al-Hawash Private University, Syria.

Description

Abstract: The purpose of this study is to evaluate the antimicrobial effect of bay laurel extract (Laurus nobilis, L. nobilis) on chicken meat during storage for 15 days at a temperature 4 ̊C. Chicken meat was treated either with doxycycline (positive control) or with bay laurel extracts (100ppm,300ppm,900ppm), negative control was chicken meat without any treatment. The Folin measured total phenolic content- ciocalteu colorimetric method. The total plate count (TPC) of bacteria was monitored after the days (1-7-14) of treatment. All extracts showed antimicrobial activity against the tested bacteria, but the 900-ppm concentration was most effective for extending the shelf life of chicken meat.

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Additional details

Identifiers

DOI
10.54105/ijapsr.C4107.06020226
EISSN
2582-7618

Dates

Accepted
2026-02-15
Manuscript received on 26 December 2025 | Revised Manuscript received on 08 January 2026 | Manuscript Accepted on 15 February 2026 | Manuscript published on 28 February 2026.

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