Abstract
The present study was peryqrmed to use essential oils of some medicinal herbs thyme (Thymus vulgaris), rosemary (Rosmari nusofficinalis), Fennel (Foeniculum vulgare), and Anise (Phnpinella anisum) as natural antioxidants and antimicrobial agents to increase shelf-life of mayonnaise. Essential oils and phenolic compounds of these aromatic plants were extracted and quantitative determined. Also the antioxidant and antimicrobial activity were determined. Essential oil of anise plant represents about 2.48%, while w thyme gram ehmad the highest content of total phenols (917.17 mg GAE/L). Essential oils were screened against negative bacteria (E scherichia coli and Salmonella typhimurium) and two grampositive bacteria (Bacillus cereus and Staphylococcus aureus) at four different concentrations using disc diffusion method. Both grampositived gram-negative bacteria were sensitive to the potent essential oils. In general, rosemary and thymean oilsshowed significant inhibitory effect against two bacterial species. Moderate effects were seen in other oil (anise and fennel). Also, the peroxide value of mayonnaise prepared with rosemary essential oil at 5m1/kg was significantly lower than the peroxide value of all systems during storage. Mayonnaise was treated by essential oils of peroxide selected herbs, then value during storage and sensory evaluation were determined. The results indicated that additionofes sential oils of herbs prolonged the oxidative stability of mayonnaise and they can be used as antibacterial agents.