Determination of phenolic compounds and their antioxidant activity of Iranian extracts and their antimicrobial properties in fresh sausages.

In this study, Iranian extracts, as a valuable source of bioactive compounds such as antioxidants, extracted by solvents were analyzed. Based on the analysis of total phenolic content (TPC) and total flavonoid content (TFC) and radical scavenging activity (1,1-diphenyl-2-picrylhydrazyl (DPPH)) of each extract, ethanol extracts were finally added to the sausage formulation at 0.5 and 1.5%w/v. Treatments were kept at refrigerated temperature (4-5°C) for 1, 15, and 30 days, and DPPH and microbial assays were performed on the treatments and the control samples. Experimental data were performed in a completely randomized design with the factorial arrangement. Hydroalcoholic extract had the highest total phenols and the aqueous extract of showed the highest radical scavenging activity (11.85 ± 0.81 mg/g). No colony counts were observed on the first day of the coliform count. On 15 to 30 days, the control sample showed the highest count and the treatment containing extract (1.5%) had the lowest coliform count. During the first month, the control sample had the highest count of . Regarding mold and yeast, a treatment containing extract (1.5%) and the control sample had the lowest and highest count, respectively. The results showed that using extracts and increased radical scavenging activity reduced microbial growth during the storage period.