Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

Rosemary (<i>Rosmarinus officinalis</i>) and basil (<i>Ocimum sanctum</i> Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of...

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Bibliographic Details
Main Authors: Ahmad Mohammad Salamatullah, Khizar Hayat, Shaista Arzoo, Abdulhakeem Alzahrani, Mohammed Asif Ahmed, Hany M. Yehia, Tawfiq Alsulami, Nawal Al-Badr, Bandar Ali M Al-Zaied, Mohammed Musaad Althbiti
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Molecules
Subjects:
food processing
herbal tea
boiling
antioxidant activity
antimicrobial activity
Online Access:https://www.mdpi.com/1420-3049/26/23/7373

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