Effects of Plants Bioactive Compounds on Foods Microbial Spoilage and Lipid Oxidation

Abstract

Extracts of many types of plants that are utilized as flavoring and seasoning agents in foods, have been used therapeutically for centuries. Sulphur compounds, terpenes and terpene derivatives, phenols, esters, aldehydes, alcohols and glycosides have shown antimicrobial and antioxidant functions. So far many literatures about the potential use of bioactive phytochemicals in food and pharmacy industries have been published. Thus, this paper reviews some of the works done to evaluate antimicrobial and antioxidant characteristic of some herbal chemicals, carried out in the world.