Evaluation of Antioxidant and Antimicrobial Effects of Hydroalcoholic and Aqueous Extracts of Zataria m ultiflora on Increasing the Shelf Life of Lavash Bread

This study aimed to investigate the antioxidant and antimicrobial effect of hydroalcoholic and aqueous extracts of Zataria multiflora on increasing the shelf life of Lavash bread. In this research, hydroethanolic and aqueous extracts of Z. multiflora were added to bread flour at three levels of 1, 1.5, and 2.5 g/kg. Bread samples were baked. Tests for antioxidant effects (total phenol, total flavonoids, and free radical scavenger DPPH), microbial properties (coliform and mold count), and Organoleptic properties. Statistical analysis of the data was performed with SPSS software at the level of P ˂ 0.05. The results showed the total phenol content of hydroethanolic and aqueous extracts was 34.53±3.63 and 26.12±2.11 (mg GAE/g sample) respectively. The results of the total flavonoid test in ethanolic and aqueous extracts were 263.23±10.35 and 221.24±12.13 (mg QUE/g sample), respectively. Comparison with BHT synthetic antioxidants was 88.34±1.81, 82.97±2.01 and 92.35±2.3(%), respectively. The results count of coliforms in Lavash bread obtained from different treatments of ethanolic and aqueous extracts during the shelf life of 10 days in 2% treatment of ethanolic extract with an average of 3.12 Log CFU/g had a lower value, and. The count of mold and yeast in the treatment of 2% ethanolic extract with an average of 5.96 CFU/g was lower. The results showed that ethanolic extract had more effects than aqueous extract. Z. multiflora extracts have significant antioxidant and antimicrobial effects and can be suggested as a suitable alternative to synthetic preservatives.