Clove and Thyme Essential Oils: From Molecular Docking to Food Application-A Study of Their Preservative Properties in Buttermilk.

• Tác giả: Nada Ali AboZaid, Sallah A Al Hashedi, Mohamed Raafat Atteya, Eslam S A Bendary, Hossam S El-Beltagi, Ahmed Maher Gaber, Mohamed A A Mahmoud, Rasha A Mohamed, Khaled M A Ramadan, Ramy M Romeilah, Rania Youssef
• Ngôn ngữ: eng
• Thông tin xuất bản: United States : ACS omega , 2025
• Bộ sưu tập: NCBI
• ID: 172018

Tóm tắt

This study investigates clove (CEO) and thyme (TEO) essential oils as natural preservatives, focusing on their composition, antimicrobial and antioxidant properties, and application in buttermilk. In the first part, GC-MS analysis identified eugenol (73.45%) and thymol (27.53%) as the major bioactive compounds in CEO and TEO, respectively. Antioxidant activity assays revealed strong performance for CEO, with EC