Antimicrobial and Antioxidant Properties of Oregano (Origanum vulgare L.) Leaves as an Additive for Food Preservation in Bread Flour Products

This research assessed the effectiveness of oregano (Origanum vulgare L.) extract, specifically its antimicrobial and antioxidant properties, as an additive for a bread flour-based product. The infusion method was used to infuse the oregano leaves which were then infused into the dough of the pandesal with 1.5% concentration and 0.11% calcium propionate. It was compared to a control group with 0.33% calcium propionate. To evaluate its antioxidant and antimicrobial properties, the researchers tested rancidity through Peroxide Value Assay (PVA) to gauge the oxidative rancidity, and Yeast and Mold Count (YMC) to detect the growth of yeast and mold colonies that induce spoilage. The results of the PVA showed that oregano extract had inhibited oxidative rancidity similar to calcium propionate with “\u3c 2 meq/kg” from each setup. In terms of Yeast and Mold Count, a lower average of 6,200,000 CFU/g was recorded in the experimental group (with oregano extract), whereas 11,100,000 CFU/g was in the control group. The Mann-Whitney U-Test showed that (P\u3e0.05), and it was not significant enough to reject the null hypothesis which revealed the same antimicrobial properties of the experimental group containing oregano extract and the controlled group. It was concluded that the oregano extract can prolong the shelf life of flour-based products similar to conventional preservatives and has the potential to be used as a natural food preservative on flour-based products