Usage of Phenolic Bay Laurel Extract as Microbial Agent to Preserve Chicken Meat
Dima Al Diab1, Nazih Daood2, Ahmad Ahmad3
1Dr Dima AL-Diab, Department of Food and Analytical Chemistry, Faculty of Pharmacy, University of Latakia, Latakia, Syria.
2Dr Nazih Daood, Department of Biochemistry & Microbiology, Faculty of Pharmacy, University of Latakia, Latakia, Syria.
3Dr Ahmad Ahmad, Faculty of Pharmacy, Al-Hawash Private University, Al-Hawash Private University, Syria.
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 | PP: 27-31 | Volume-6 Issue-2, February 2026 | Retrieval Number: 100.1/ijapsr.C410706030426 | DOI: 10.54105/ijapsr.C4107.06020226
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© The Authors. Published by Lattice Science Publication (LSP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
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 C̊ . 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.
Keywords: Total Phenolics, Total Plate Count, Antimicrobial, Laurel. Nobilis Extract, Chicken Meat.
Scope of the Article: Medicinal Chemistry/ Pharmaceutical Chemistry (drug design)