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In this study, the effect of chitosan-chia seed coating with bay leaf essential oil on the shelf life of quail fillet during a 16-day refrigeration period was investigated. First, the amounts of phenolicand flavonoid compounds, antioxidant properties (ABTS free radical inhibition) of different concentrations of fragrant leaf essential oil were measured. Then, in order to investigate the effect of chitosan-chia seed composition and bay leaf essential oil on the shelf life of fillet quail 4 treatments including 1: control, 2: chitosan-chia seed gum coating, 3: coating + essential oil with 8000 ppm concentration, 4: coating + essential oil At a concentration of 1600 ppm were prepared and number of peroxide, thiobarbiotic acid, pH, total amounts of bacteria and psychrotrophic counts bacteria were investigated. The phenolic compounds of bay leaf essential oil were equal to 388.57±9.85 mg / g gallic acid, flavonoid compounds were 210.18 ± 4.98 mg / g. The highest free radical scavenging activity was observed at 1600 ppm (83.47%). The levels of antioxidant activity at this concentration did not siggnifacnt different with synthetic antioxidant BHA (concentration 100 ppm) (P <0.05).The results of shelf life of quail showed that, the combined coating with essential oil slowed down the upward trend of oxidation and microbial indices compared to the control treatment, and these changes in treatment 4 were less than other treatments and until the end of the storage period of the range of chemical and microbial index were acceptable. Therefore, it seems that the combined coating of chitosan-chia seeds and essential oil of bay leaves can be used as a natural preservative in meat and poultry products. [ABSTRACT FROM AUTHOR]

Microbial resistance to antibiotics and the shortage of efficient antimicrobial agent has necessitated the search for a better antimicrobial agent from various sources. Plants secondary metabolites are the major sources for discovery of new bioactive chemical compounds. The objective of this study was to determine the antibacterial and antioxidant activities of Laurus nobilis leaf extract and its essential oil against human pathogenic microorganisms and to analyse its chemical composition. The leaf of L. nobilis (500 g) was air-dried, powdered and extracted using four different solvents. The crude extract and the essential oil were tested against four Gram-negative and two Gram-positive bacterial strains. The radical scavenging activity of the crud extract was examined using DPPH assay. Bacterial inhibition activity of the crude extract increased with increased concentration from 25 mg/mL to 200 mg/mL. The maximum inhibition zone was recorded against Enterococcus faecalis 13.33±1.52 mm, Escherichia coli 14.33±1.53 mm and Salmonella typhimurium 16.00±1.00 mm, respectively. MeOH extract (1000 µg/mL) showed superior radical scavenging property (0.02) than ascorbic acid (0.05). The analysis of the oil using GC-MS indicated the presence of 48 chemical substances accounting for 91.4 % of the total compositions. The finding of this study showed that bay leaf has considerable antimicrobial and antioxidant activities. Further evaluation of this plant is recommended with particular focus on the mechanisms of action of the antimicrobial substance. [ABSTRACT FROM AUTHOR]

Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract with guava juice combination using the Quantitative Analysis Descriptive (QDA) sensory evaluation method. Methods: The QDA carried out of three stages, namely the panelist preparation stage, Forum Group Discussion (FGD), and quantitative descriptive test. QDA was carried out on four jelly drink product formulas, namely F0 (standard), F1 (75:25), F2 (50:50), F3 (25:75) from the ratio of bay leaf extract:guava juice. Results: Sensory attributes consist of 17 attributes, namely appearance (particle aggregation size, viscosity, homogeneity), aroma (bay leaf, guava, sweet), texture (gritty, ease of spreading), taste (guava, sweet, sour, bay leaf), mouthfeel (gritty, jelly-like consistency, viscosity), aftertaste (astringent and bitter). The results of the one-way ANOVA analysis showed significant differences between the formula and the control product (p

Kemantan (Mangifera torquenda Kosterm) is a local fruit found in West Kalimantan which is rarely studied and is well known to many people. Kemantan is a genus with mango. Mango is one of the leading tropical fruits favored by people in the world. Mango is also famous for its content of multi vitamin, antioxidants, and many other nutritional content. Bay leaves (Eugenia polyantha) contain essential oils (citral, eugenol), tannins and flavonoids. Unfortunately, so far these two plants have only been consumed traditionally so they are boring and the rest is thrown away, therefore researchers want to use these plants to make fruit syrup. The research method was an experiment with a completely randomized design consisting of 1 treatment and 5 levels of bay leaf addition denoted by the letter (S). The materials used in this study for the manufacture of the product consisted of kemantan fruit, bay leaves, granulated sugar, CMC, and other. The steps: first, making bay leaf extract, second, making kemantan fruit syrup. Organoleptic test to provide an assessment of color, aroma, taste, texture, thickness, preference and overall with the rating format 5-1. Data analysis was carried out using the ANOVA method and the results were significantly different followed by the LSD test. The results showed that the best treatment for kemantan syrup products was S0 for color and aroma assessment. While the treatment for taste, thickness, texture, preference and overall assessment was S1. Kemantan syrup with the addition of bay leaves has a significant effect on texture parameters, very significant effect on color, taste, thickness, preference and overall and no significant effect on aroma. [ABSTRACT FROM AUTHOR]

Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the meatball to be easily contaminated by bacteria, consequently decreasing their quality or shelf life. For this, it requires a preservative material to prevent the quality degradation of meatballs. Bay leaf extract (BLE) is one of the natural preservatives that can be used for coating material to inhibit bacterial growth on meatballs as it contains bioactive compounds. This work aims to evaluate the feasibility of BLE as a natural preservative for meatballs. Here, the TPC-based bacterial growth and shelf life are two important parameters to identify BLE's feasibility. This work was designed by using a completely randomized design (CRD) with 1 factor of BLE composition using various formulations of 0% (F0), 1%(F1), 1.5%(F2), and 2%(F3), respectively. The bacterial growth in the meatballs was evaluated based on the total plate count (TPC) values at different temperatures of 27 °C, 10 °C, and 5 °C for 1, 7, 14, 21, and 28 days of storage time. Meanwhile, the shelf life was estimated by using accelerated shelf-life testing (ASLT) based on the TPC values. The collected data were analyzed using Microsoft Excel software, one-way Analysis of Variance (ANOVA), and Duncan’s test with SPSS 25.0. The BLE with a concentration of 2% showed good feasibility in preventing bacterial growth and improving the shelf life of meatballs, twice longer than that of without BLE.

Hyperuricemia is characterized by elevated uric acid levels in the blood, often stemming from increased uric acid production or inadequate uric acid excretion, resulting in levels exceeding 7 mg/dL. If left unmanaged, this condition can lead to gout arthritis. Elevated serum uric acid levels have also been linked to liver damage, as evidenced by findings in patients diagnosed with Non-alcoholic fatty liver disease (NAFLD), showing increased serum uric acid levels associated with liver damage. This study investigates the potential role of bay leaf extract in reducing liver inflammation related to uric acid metabolism. This study employed a true experimental approach with a post-test control group design, utilizing 8-week-old Mus musculus as experimental animals. The groups were divided as follows: Group 1 (control), Group 2 (Potassium oxonate-PO), Group 3 (PO with administration of bay leaf extract at 75mg/kg body weight), Group 4 (PO with administration of bay leaf extract at 150mg/kg body weight), and Group 5 (PO with administration of bay leaf extract at 300mg/kg body weight). Histological examination of the liver in the PO administration group revealed cell infiltration compared to the control group. However, a significant reduction in damaged hepatocyte cells was observed by administering bay leaf extract in PO+EDS-1, PO+EDS-2, and PO+EDS-3 groups (P

Introduction: Cardiovascular disease is the leading cause of death in the world, more than any other disease. The leading cause of cardiovascular disease is dyslipidemia. Long-term use of simvastatin can cause other diseases. One of the medicinal plants known to have anti-cholesterol effects is a bay leaf (Syzygium polyanthum). This study aimed to determine how the administration of bay leaf extract regulates lipid profiles. Methods: This study used a systematic review based on PRISMA guidelines. Sampling in this study was done by collecting studies available in e-databases: PubMed and Google Scholar, with the inclusion criteria being experimental studies about the effect of bay leaf extract administration in regulating lipid profile in rats. Results: This study consisted of 10 experimental studies on rats. Eight studies showed an improved lipid profile, while two other studies did not show an improving lipid profile after the administration of bay leaf extract. Conclusion: Most studies revealed that bay leaf extract positively improves lipid profiles by lowering total cholesterol, LDL, and triglycerides, increasing HDL levels, and having antioxidant and anti-inflammatory effects.

Edible oils are lipids rich in polyunsaturated fatty acids, making them susceptible to oxidation and requiring supplementation with synthetic or, more interestingly, natural antioxidants. The present investigation aimed to evaluate the use of phenolic compounds extracted from bay leaves for enhancing the thermo-stability of soybean oil. Soybean oils prepared with different concentrations of a phenolic extract (20, 40 and 60 mg/l) and the control oil were evaluated during heat treatment (170°C, every 24 h for 3 days) by monitoring UV absorption coefficients, acidity, peroxide value, iodine value as well as total phenolic content and antioxidant activity. The results showed that the phenolic compounds of bay leaf reduced the incidence of thermo-oxidation of soybean oil, as manifested by lower UV absorption coefficients, acidity, and peroxide value, and protected the double bonds better. This protection was more efficient when the phenolic concentration increased, and this was related to their antioxidant activity. The phenolic compounds of bay leaves, especially at 60 mg/l, demonstrated the best efficiency in enhancing the protection against thermo-oxidation of soybean oil during heat treatment, which opens some perspectives for their use in the oil industry. [ABSTRACT FROM AUTHOR]

The use of acrylic removable dentures can cause problems if they are not paid attention to cleanliness and care. This can result in a buildup of food waste which predisposes to plaque formation, thereby increasing the prevalence of candida albicans microorganisms and causing candidiasis. The most commonly found candidiasis is erythematous candidiasis. Bay leaf because it contains essential oils, flavonoids, and tannins that can act as anti-bacterial in the mouth and are safe for health. The bay leaf ethanol extracts of 40% v/v (7mm), 80% v/v (9mm), and 100% v/v (11mm) were effective in inhibiting the growth of Candida ATCC 10231 in Sabouraud Dextrose Agar (SDA). Based on the antimicrobial activity of the bay leaf, the researchers wanted to conduct a study on the effectiveness of the bay leaf in inhibiting the occurrence of erythematous candidiasis in acrylic denture users. This type of research is experimental research and uses a pre-and post-test design with a control group. Data analysis using pair T-test. The results of the initial erythematous candidiasis examination showed that the frequency distribution of the type of erythematous candidiasis in respondents was 100% type I, simple inflammation was localized and the area of erythematous candidiasis was 100% type 1, pinpoints hyperemia. The application of bay leaf decoction in respondents caused 75% of respondents to experience a change in the type and extent of the lesion from type I to normal (no lesions). The paired samples t-test showed a significance of 0.008

Bay leaf is a herbal plant containing essential oil with antioxidant activity. Antioxidant effects give bay leaf essential oil ability as a toothpaste active agent. This research aim is to evaluate the chemical composition and antioxidant activity of bay leaf essential oil to find out the potential as toothpaste active agents. Bay leaf used in this research was taken from Lendah, Kulon Progo in the evening. Steam-hydrodistillation is conducted and chemical composition is analyzed using the GC-MS method. The Antioxidant activity test is conducted with DPPH and FRAP methods. Toothpastes were formulated with three concentrations of bay leaf essential oil (0.125%, 0.25%, 0.5%). Stain prevention test using formulated toothpastes, no active agent toothpaste (negative control), and commercial toothpaste (positive control) was conducted on 20 bovine teeth to obtain the value of colour change (ΔE) before and after the experiment, then analysed using one-way ANOVA parametric test (CI 95%). The chemical composition of bay leaf essential oil detected using GC-MS showed 29 compounds. The highest percentages are cis-4-decenal (37.87%), Decanal (16.73%), and octanal (16.63%). IC50 value from DPPH and FRAP method are 2.079µg/mL and 3.277µg/mL. One-way ANOVA test showed there was an effect from bay leaf essential oil as stain prevention toothpaste active agent. Bay leaf essential oils toothpastes have no significant difference in ΔE value to positive control toothpaste. The conclusion of this research is bay leaf essential oil contains aldehyde compounds in high percentage which provides a very high antioxidant effect. Bay leaf essential oil is the potential to be used as a toothpaste active agent.

The protective effect of oral co-administration of Laurus nobilis on Escherichia coli endotoxin-exposed rabbits was studied. Twenty-five (25) rabbits were randomized into five groups containing five rabbits each – Group A, 500 Endotoxin Unit (EU) kg−1 bw, Group B, 500 EU kg−1 bw + 6.6 mg kg−1 bw extract, Group C, 500 EU kg−1 bw + 3.3 mg kg−1 bw extract, Group D, 500 EU kg−1 bw + Ascorbic acid (100 mg kg−1 bw) and Group E (0 EU kg−1 bw). The rabbits were pre-administered with the bay leaf extract in the first 7 days, then endotoxin oral administration was started and repeated daily for 21 d. At the end of days 7 and 21, assays for the serum superoxide dismutase, glutathione S-transferase, reduced glutathione, catalase, and malondialdehyde were done. The animals were sacrificed to collect kidneys and liver. Histopathological analysis of the liver and kidneys showed that exposure to 500 EU kg−1 bw endotoxin for 21 d + bay leaf extract at 6.6 and 3.3 mg kg−1 bw increased specific activities of superoxide dismutase, glutathione S-transferase, and reduced glutathione and catalase compared to the negative control. There was a decrease in the concentration of malondialdehyde in groups treated with the aqueous extract of bay leaf. [ABSTRACT FROM AUTHOR]

In this study, the effect of nano-liposome and free extract of bay leaf(Laurus nobilis) on the shelf-life of minced beef chilled storage (4 + 1 °C) was examined over a period of 16 days. For this purpose, the leaf extract was extracted by ultrasound and various solvents (including aqueous, alcoholic and hydroalcoholic) and the amounts of phenolic and flavonoids compounds were measured. According to the results of different extraction solvents, the highest amount of phenolic and flavonoidscompounds was observed in the extract with hydroalcoholic solvent (P <0.05). Therefore, this extract was used for subsequent tests and to investigate the effect of bay leaf extract on shelf life of minced meat 5 treatments including control, 1000 ppm extract, 1500 ppm extract, 1000 ppm nanoencapsule extract and 1500 ppm nanoencapsule extract and periodically evaluated by chemical (peroxide (PV), thiobarbotic acid (TBA) and microbial (total viable bacterial (TVC) and psychrotrophic counts (PTC)) values. The results of the present study showed that bay leaf extract has antimicrobial and antioxidant properties and nanocapsulation of the extract has increased its antimicrobial and antioxidant properties so that the nano-capsultion of extract with 1500 ppm significantly delayed the process of microbial spoilage and oxidative in the minced meat(P <0.05). So it seems that the nanoliposim extract of bay leaf can be used as a natural preservative in meat and meat products. [ABSTRACT FROM AUTHOR]

Flavoured oils arouse great interest among consumers in many countries due to their variety of flavours and versatility, especially in the culinary field. The aromatization of oils seeks to improve their sensory and nutritional properties, and extend their useful life due to the added substances can be beneficial as antioxidant and antimicrobial agent. In this research, olive oils of the 'Madural' variety from Trasos Montes region of Portugal have been obtained and flavoured with different aromatics herbs and condiments (flower of salt and bay leaf, garlic, rosemary and dehydrated lemon peel). The objective is to study the influence of the aromatic herbs and condiments on the physicochemical parameters of the oils: quality, purity, oxidative stability and microbiological analysis. It can be noted that the flavourings do not significantly alter the quality of the monovarietal oil, although, for some parameters, the excessive contact times can affect the category of the oil. On the other hand, the high content of antioxidants provided by flavouring agents can favour its stability and prolong its expiration. In this sense, the flavouring agent that contributes to stop the oxidation of the oil over time is salt + bay leaves, as higher oxidative stability values were detected than those obtained in monovarietal oil. However, oils flavoured with rosemary or lemon show a decrease over time for this parameter, which could indicate that this flavouring accelerates oxidation. In the case of oxidative stability referred to those flavoured with garlic, they present similar values to the monovarietal. The effect exerted by flavourings on the different parameters of the oils is complex, since it is influenced by the method followed and the operating variables established for flavouring. [ABSTRACT FROM AUTHOR]

This paper presents the method of cryogenic extraction by means of liquefied freons. Using the equipment to extract lipid fractions from biological raw materials, a freon extract from bay leaves (Laurus nobilis) was experimentally obtained. A low-temperature extraction of lipid fractions from bay leaves was first realized using liquefied freons within the temperature range of -2...-8°С. The difference in composition of these fractions from that of the oils, obtained within the standard temperature ranges of 30...50°С was shown. Dependence of the finished product weight on extraction time as a result of three consecutive cycles of 23 hrs each was demonstrated. Using gas chromatography, 68 components of freon extract were identified, and their quantitative composition and dominant compounds were detected. The content of essential oils and aroma-forming substances, stipulating the number of odour units was specified. These findings may be the basis for novel technological approaches to separation of lipid fractions, isolated from biological raw materials of plant and animal origin. Here, we described the device version with a three-stage cryogenic system of freon solvent recovery for effective implementation of the designed technology. [ABSTRACT FROM AUTHOR]

The present trial was conducted to investigate the effect of using bay leaf powder and its oil on male semen characteristics, female reproductive traits, plasma hormonal alteration and hatchability of local quails. The results were summarized the uses of different levels of bay leaf (Laurel nobilis L.) and its oil as feed additives in quail diets were significantly (P≤0.05) higher in body weight, testis relative weight, gonadosomatic index, size area of cloaca gland, ejaculate volume, sperm concentration, mass motility, individual motility, live & normal morphology sperm, semen quality factor, seminal plasma testosterone and LH hormones in quail males. Also in females: egg production (H.D %), egg weight, egg mass, eggshell strength, normal eggs for hatching, fertility, hatching of fertile and total eggs, weight of hatched chicks, blood plasma of estrogen, LH and FSH hormones concentrations, also improved in FCR and H/L ratio. While, the results seemed significantly (P≤0.05) lower in dead sperm. Females in: cracked eggs, total dead embryos. Whereas there were non-significant differences among all treatment in males: mortality, left-right testicular weight ratio, testicular shape index, FSH hormone, also females in: feed Intake. From the results of bay leaf oil additives had positively effect on body performance, males and females' reproductive parameters, improved blood hormones and hatchability more effective than bay leaf powder

A randomized controlled trial was conducted on three formulas of an herbal drink containing green "gamboeng" tea fortified with bay leaf and cinnamon bark at various concentrations. One gram of mixed formula was brewed in hot water at 700 C-90 0C for 10-15 minutes, and the yield of each plant was determined. We also determined the phenolic content and lipase inhibition activity of each formula. We obtained a yield of each plant with green "gamboeng" tea (66.2 %), bay leaves (10.7 %), and cinnamon bark (44.8 %). Green "gamboeng" tea has the highest percentage of phenolic compound 30.25 ± 1.201 %. Inhibition lipase activity was calculated using an Elisa reader at  =405 nm. We have three formulas with the highest lipase inhibition activity. For the three formulas, a mixture of green "gamboeng" tea, bay leaf, and cinnamon bark was F-3.2 (80.598%), F-4.1(74.306), and F-5.2 (80.299%). We also conducted acute toxicity for the formulas above using rats as an animal model. We observed the body weight, organ weight, motoric, and mortality of rats during 14 days of observation, after using the formula with the concentration of 3.75, 7.5, and 15 g/kg body weight. We also used a control group of rats in this experiment. The results of acute toxicity showed no mortality of rats from the lowest to the highest doses. We concluded that LD50 of the three formulas was > 15 g/kg body weight. Between the treated groups and the control groups for organ weight and motoric activity showed no significant difference. Our conclusion is that this herbal formula drink has an activity for lipase inhibition, and is also safe for consumption by humans that suffer from obesity. [ABSTRACT FROM AUTHOR]

Cattle manure contains high organic matter, so that this material is commonly used as plant nutrients in a form of organic fertilizer. In order to get a better understanding on the use of cow manure, the objectives of this research are (1) to determine the influence of liquid waste and solid livestock as fertilizer on soil quality and (2) to study the effect of both liquid and solid fertilizer on coffee plant growth. In this research, Completely Randomized Design (CRD) was employed as a research design, while data analysis was conducted using ANOVA. The F statistical test was applied to measure whether all independent variables could influence the dependent variable by using 5% and 1% (Alpha) degrees. The results showed that one time application of livestock wastewater improved C-organic chemical properties, N, P, CEC, Ca and Mg while soil chemical properties of pH, K, Na decreased. Two times application of livestock liquid fertilizer treatment improved soil chemical properties pH, N total, Ca, Mg and saturation bases. As for solid waste, one time treatment increased chemical properties of pH, C organic, N total, Ca and saturation of the base. The two times treatment could improve soil chemical properties of pH, N. total, P, Ca, Mg, base number and base saturation. Liquid waste fertilizer also found to provide significant effect on plant height and coffee plants quality. Additionally, (3) solid waste (compost) was found to have a significant effect on plant height, plant height rate and number of buds.

Background: Traumatic ulcers are lesions of the oral mucosa caused by mechanical, chemical, and temperature trauma. Traumatic ulcer treatment aims to reduce inflammation, accelerate the healing process, and reduce pain. Bay leaf has anti-inflammatory pharmacological activities. This study aims to determine the effect of bay leaf extract on the expression of fibroblast growth factor in traumatic ulcer oral mucosa in Wistar rats. Method: This is an experimental research with a post-test only control group design, consisting of four groups with 20 sample of male Wistar rats. All animals were injured using a hot burnisher attached to the labial mucosa for 1 second. The gel was applied twice daily until the 3rd and 5th day after the ulcer has formed. Rat mucosal tissues were analyzed by immunohistochemical staining for FGF expressions. Statistical analysis using SPSS Mann-Whitney test. Result: The results showed the mean of cells expressing FGF in the bay gel extract group on the 3rd and 5th days were 8.4 ± 0.8, and 13.6 ± 0.5. Mann Whitney test results showed P

Background: Traumatic ulcers were pathological conditions characterized by loss of epithelial and basal layers resulting from tissue surface excavation caused by trauma. Ulcer healing process consisted of inflammatory, proliferation, and maturation phases. One of the cytokines that play a role in the anti-inflammatory process was IL-10 which worked by balancing the excessive amount of pro-inflammatory cytokines. Bay leaf contained flavonoids which had anti-inflammatory effects. This study’s objective is to determine the effect of bay leaf extract gel on IL-10 expression in the healing process of traumatic ulcers. Method: This study was an analytical study of true experimental laboratories post-test only, consisting of four groups and a sample of 20 male Wistar rats. Mucous ulcers on rat lip were treated with bay leaf extract gel until the 3rd and 5th days. Rat mucosal tissue would be made histological preparations with immunohistochemical staining and calculated IL-10 expression using the Hotspot method. Data obtained then analyzed using Independent T-Test. Result: Results explained that there was a significant increase in IL-10 expression in the group treated using 10% bay leaf extract gel than the control group on 3rd and 5th day, which was marked by a significant p

Indonesia has a high diversity of potential medicinal plants, which are the second-largest number of indigenous medicinal plants in the world. Syzygium polyanthum, known as Indonesian Bay Leaf or Salam, easily found, widely used in Indonesia as a spice in cooking and traditional medicine. Salam contains secondary metabolites such as flavonoids, alkaloids, tannins, essential oils, sesquiterpenes, triterpenes, phenols, steroids, and saponins. Staphylococcus aureus and Staphylococcus epidermidis are the main bacteria that cause commensal infection and the most common nosocomial infections. This study aims to know the antibacterial activity of the Salam ethanolic extract against Staphylococcus aureusand Staphylococcus epidermidis bacteria. Salam leaves were extracted by 70% ethanol in the maceration method. Antibacterial activity was conducted by the disk diffusion method. The extract exhibits moderate activity (10.51±0.3 mm) at 75% of concentration and low activity (3.69±0.4 mm) at 100% of concentration against Staphylococcus aureus and Staphylococcus epidermidis respectively. The test showed that salam leaves extract had antibacterial activity against Staphylococcus aureus and Staphylococcus epidermidis.

The genus Litsea (Lauraceae) comprises eight species in the American Continent collectively known as "laurel". Here, we review their botany, ethnobotany, ecology, chemistry and pharmacology to promote their international recognition, and to outline their use as condiments and as potential sources of novel phytomedicines. "Laurel" leaves are widely used as a spice and in traditional medicine throughout Mexico and Central America. The leaves of these species are harvested mainly from wild populations in temperate forests. The most used and studied species is L. glaucescens, which is listed as endangered in Mexico. Its leaves are traded throughout the country and even exported. However, in an international context, they are considered substitutes for the Mediterranean "bay leaf" (Laurus nobilis). Several folk medicinal applications of L. glaucescens and other species of Litsea have been experimentally validated in vitro. Although most active principles are yet to be discovered, some species may be suitable to develop new phytomedicines, especially as antidepressants and anti-inflammatory. However, research on the systematics, phytochemistry, ecology and genetics of the American species of Litsea is scarce. Further research will allow the development of such phytomedicines through the rational exploitation of natural populations or the establishment of plantations, thus avoiding "laurel" to follow the fate of numerous Mesoamerican floristic resources which have been depleted, while their economic and medicinal potential remained largely untapped. [ABSTRACT FROM AUTHOR]

The usefulness of the addition of fermented herbs (katuk/Sauropus androgynusplus bay leaves) onfat accumulation, and chemical, amino acids and fatty acids composition ofbroiler meats was investigated.At 15 days of age, 280female broilers were divided into seven treatments, as follows:T0) the control;T1) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 1;T2) broilerswere givena ration with 2.5% fermented katuk plus bay leaf mixture formula 2;T3) broilerswere givena ration with2.5% fermented katuk plus bay leaf mixture formula 3;T4) broilers were given a rationswith 5% fermented katuk plus bay leaf mixture formula 1;T5) broilers were givena ration with 5% fermented katuk plus bay leaf mixture formula 2;T6) broilers were givena ration with 5% fermented katuk plus bay leaf mixture formula 3. The results of this study showed that the administration of fermented herbs to the ration significantly reduced abdominal fat, gizzard fat, total fat deposition, meat fat, and cholesterol contents. Their inclusions changed calcium, iron, moisture, serine, threonine, arginine, valine, lysine, methionine, myristic acid, pentadecanoic acid, palmitic acid, oleic acid, linolenic acid, cis-11,14-eicosadienoic acid, cis-5,8,11,14,17-eicosapentaenoic acid, and n-3 unsaturated fatty acids of female broiler meats. It can be concluded that administration of fermented herbs formula 2 at5% levels producedchicken meat with lowerfat and cholesterol levels, but higher protein, minerals and n-3 unsaturated fatty acidslevels.

Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as preventing bacterial spore growth. The purpose of this study was to determine the effect of fresh bay leaf infusion on microbiological, chemical, and physical qualities of chicken meat. This study used bay leaves, water, chicken meat, eight strain of bacteria, chemicals and materials for the analysis of chicken meat. The experiment consisted of two steps, the first was the antibacterial properties of bay leaves and the second was the application of bay leaf infusion for chicken meat. Eight bacteria was used for the bacterial inhibition of bay leaf at the concentration of 0, 5, 10, 15 and 20%. The experiment on antibacterial properties of bay leaf (Syzygium polyanthum) used one way randomized design with five concentration treatments, while the application of bay leaf infusions on chicken meat using factorial completely randomized design 2x5 (2 types of soaking and 5 observation time). At the second step, chicken meat was divided into 2 groups, the first group was soaked in water only and the second group was soaked in 15% bay leaf infusion. They were then stored for 0 (control), 2, 4, 6, and 8 hours at the room temperature. Each treatment was repeated four times. The microbiological, chemical, physical qualities of chicken meat were observed. The results showed that bay leaf infusion had the ability to inhibit the growth of bacteria (P

Abstract Laurus nobilis constitutes one of the usually studied Mediterranean trees due to its therapeutic effects, nutritional properties, and ornamental use. In the current investigation, a comparative study was conducted between two types of drying methods, a microwave-assisted drying (MWD) (from 180 to 900 W) and a conventional method (open-air and oven-drying using temperatures from 40 °C to 120 °C). Drying kinetics were carried out as a function of moisture content according to time. Total Phenolic Content (TPC) as well as reducing power of obtained products were determined. Kinetic results showed that the time required for dried bay leaves became shorter as temperature and microwave power increased; drying with the microwave was much more efficient than conventional methods (open-air and oven-drying). Antioxidants of the Laurus nobilis leaves were better conserved using open-air and microwave drying. Our results underlined a significant correlation between TPC and reducing power. Microwave drying using 300 W during 130 s was the most efficient combination that provided dried bay leaves with the highest content of phenolic compounds and antioxidant activity.

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT Test for length of immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P0,05) for WHC. The pH value of the thigh meat is significantly (P

Introduction: In recent years, an increase in the use of herbal supplements, natural products, and traditional medicines has been observed. These herbs and herbal products have been associated with complications, such as liver injury, causing high mortality and morbidity. Case Report: A 51-year-old female presented to the emergency department with a 2-week history of abdominal pain, vomiting, and nascent jaundice. In the detailed history of the patient, the daily consumption of Laurus nobilis tea was reported for 1 month at home. On physical examination, she was icteric and ill-looking. Mild right upper quadrant discomfort with tenderness was noted, but no rash or hepatosplenomegaly was observed. The laboratory tests results were as follows: serum AST/ALT ratio 1.2 (908/744 U/L), gamma-glutamyl transferase 63 U/L, ALP 124 U/L, bilirubin (total/direct) 27.0/14.0 mg/dL, and lactate dehydrogenase 420 U/L. Prothrombin time international normalized ratio was 2.77. The gastroenterology department considered fulminant hepatitis in the patient and recommended liver transplantation. The patient died while preparations for the transplant were ongoing. Conclusion: Many herbal products are known to be hepatotoxic. Laurus nobilis is a commonly consumed herbal product, and the potential of this herb to cause hepatotoxicity should be considered. [ABSTRACT FROM AUTHOR]

Aim To study the anti-inflammatory effect of bay leaf on C-reactive protein (CRP) and myeloperoxidase (MPO) level in the heart of rat model with myocardial infarction. Methods In the first phase, results of pathological examination and biochemical assay were compared between rats with and without induction of myocardial infarction. In the second phase, the effect of bay leaf extract on CRP and MPO of rats with myocardial infarction was studied. Results C-reactive protein and MPO were higher in rats which had myocardial infarction. Administration of bay leaf extract reduced levels of CRP and MPO in the rats started from day 4 after the induction of myocardial infarction. Conclusion Anti-inflammatory effect of bay leaf is confirmed, reflected by decreasing of CRP and MPO levels of rat model with myocardial infarction. [ABSTRACT FROM AUTHOR]

This study made an attempt to develop value added products (bay leaf tea powder, bay leaf saffron tea powder, bay leaf basil tea powder, bay leaf mint sparkle powder, bay leaf spice cubes and bay leaf spice mix) with underutilised forest produce bay leaf. The developed products were evaluated for sensory acceptability and the best acceptable products (bay leaf tea powder and bay leaf spice cube) were evaluated for nutrient, antioxidant and anti-nutrient composition in comparison with fresh bay leaf. The results indicated that bay leaf tea powder was rich in ash (18.67 ± 1.21) and protein (12.91 ± 0.81) content and bay leaf spice cube was rich in crude fiber (10.50 ± 2.79) content. The highest amount of proline (4.15 ± 0.11), phenols (8.73 ± 0.10), ascorbate (14.38 ± 0.40), flavonoids (36.58 ±0.61) and reduced glutathione activity (14.20 ± 0.25) were found in bay leaf tea powder compared to bay leaf spice cube and fresh bay leaf. 2,2-diphenyl-2-picryl hydrazyl (DPPH) (92.23 ± 0.24) and hydroxyl activity (0.03 ± 0.00) were higher in bay leaf spice cube. Tannin content (9.28±0.76) and phytic acid content (149.53±24.73) were higher in bay leaf tea powder compared to other products. Results of the study show that bay leaf and its products are sources of natural antioxidants and are rich in nutrients like fiber, minerals and proteins. The processing and marketing of this underutilized forest produce is capable of creating employment and economic opportunities through various value-added products processing activities, which can improve the food security of the forest communities. [ABSTRACT FROM AUTHOR]

The aim of this paper was to determine basic technological traits and sensory acceptance of dry game sausages with addition of bay leaf (Laurus nobilis L.) essential oil. For that purpose, three treatments were established: controlled C, L1 with addition of 0.005% of bay leaf essential oil, and L2 with addition of 0.01% of bay leaf essential oil. Measurement of pH, water activity and thiobarbituric acid reactive substances (TBARS) values were performed at the end of production, while after storage for 2 months in vacuum and cold sensory hedonic test on 106 subjects was done. It was found that sausages with added bay leaf essential oil had significantly lower pH values (L1 and L2 treatment), water activity (L1 treatment) and TBARS values (L1 and L2 treatment) compared to control treatment C. Statistical analysis of sensory data revealed that sausages from C treatment were rated with significantly higher acceptability and willingness to buy than L1 and L2 treatments. It was established that sensory traits of sausages from treatment C were liked in 98.61% of consumers, from treatment L1 in 90.93%, while sausages from treatment L2 were liked in 85.71% of consumers. The highest proportion of consumers willing to buy sausages were in treatment C (91.11%), followed by sausages in treatment L1 (84.31%), and the lowest proportion were in treatment L2 (66.67%). Although beneficial impact of addition of bay leaf essential oil on technological traits was found, there was an unfavorable effect on sensory traits and willingness to buy sausages possibly due to the consumers’ existing expectation of sensory characteristics of dry game sausages.

Bay leaf (Laurus nobilis L.) has been shown to possesses various biological activities such as wound healing activity, antioxidant activity, antibacterial activity, antiviral activity, immunostimulant activity, anticholinergic activity, antifungal activity, insect repellant activity, anticonvulsant activity, antimutagenic activity, and analgesic and anti-inflammatory activity. The present study aimed to investigate whether the bay leaf incense (BL) elicits the memory formation via the action on the cholinergic system using a scopolamine (Sco)-induced rat model. Rats were exposed to BL over 5 min in a smoking chamber apparatus once daily for 22 days, whereas memory impairment was induced by Sco (0.7 mg/kg), a muscarinic receptor antagonist, delivered 30 min before each behavioral test. The phytochemical composition of BL was achieved by gas chromatograph–mass spectrometry (GCMS). Behavioral effects in rats were assessed by Y-maze, radial arm maze (RAM), and novel object recognition (NOR) paradigms. Additionally, the acetylcholinesterase (AChE) activity and the oxidative stress markers in the rat hippocampus were also evaluated. Exposure to BL significantly ameliorated Sco-induced cognitive impairment and oxidative stress in the rat hippocampus. The obtained results suggested that BL-induced ameliorative cognitive effects are mediated by enhancement of the cholinergic system and antioxidant activities.

Abstract The antioxidant activity of Sage leaf (SL) and Bay leaf (BL) extracts was studied. Both plants were extracted using water and ethanol at different concentration, and the antioxidant activity was measured by ABTS [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation scavenging and reducing power (RP) methods. In both cases 60% and 80% ethanolic extracts of Sage and Bay leaves showed the highest activity and were incorporated into multilayer films. The initial concentration for 60% ethanolic extracts of Sage and Bay leaves to scavenge 50% of free radical ABTS were 5.67 ± 0.26 μg × mL−1 and 18.68 ± 0.16 μg × mL−1 respectively, whereas for 80% ethanolic extracts the concentrations were 7.96 ± 0.02 and 14.65 ± 0.59 μg × mL−1 respectively. The initial concentrations of ethanolic 60% extracts of Sage and Bay leaves to allow absorbance 0.5 for reducing power were 35.38 ± 0.19 μg × mL−1 and 91.43 ± 2.84 μg × mL−1 respectively, while for 80% ethanolic extracts of Bay and Sage leaves were 46.01 ± 1.21 μg × mL−1 and 85.47 ± 0.9 μg × mL−1 respectively. Then, the multilayer films were exposed to a gas stream enriched with free radicals to evaluate the free radicals scavenging. The new packaging with 60% ethanolic Sage extract exhibited the highest activity with low percentage of hydroxylation (69.64 ± 6.86%) followed by that with 80% ethanolic extract for both Bay (85.49 ± 5.3%) and Sage (87.09 ± 3.93%) leaves extracts. The ability of two active packaging built with 60% ethanolic Sage extract and 80% ethanolic Bay extract to inhibit lipid oxidation of fried potatoes was studied by measuring secondary lipid oxidation products using thiobarituric acid reactive substances (TBARS). Significant lower value of Malondialdehyde (MDA) was obtained for fried potatoes stored in active packaging built with ethanolic 60% extract of Sage and 80% ethanolic extract of Bay leaves (0.342 ± 0.01 and 0.392 ± 0.02 μg MDA × g−1 respectively) at 40 °C for 20 days compared to the control (0.568 ± 0.03 μg MDA × g−1). Lipid oxidation decreased 40% and 31% for packaging with 60% Sage and 80% Bay ethanolic extracts respectively. The UPLC–MS–QTOF analysis of Sage and Bay leaves extracts revealed the presence of phenolic acids, tannins, flavonoids, and terpenoids. Migration tests from active materials demonstrated the absence of migration. Highlights • Phenolic compounds and terpenoids were identified in Bay and Sage leaves extracts. • Both Bay and Sage leaves extracts showed a high antioxidant activity. • A multilayer antioxidant packaging was built from Sage and Bay. • The new packaging scavenged free radicals and delay oxidation of fried potatoes. [ABSTRACT FROM AUTHOR]

The usefulness of the addition of fermented herbs (katuk/Sauropus androgynus plus bay leaves) on fat accumulation, and chemical, amino acids and fatty acids composition of broiler meats was investigated. At 15 days of age, 280 female broilers were divided into seven treatments, as follows: T0) the control; T1) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 1; T2) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 2; T3) broilers were given a ration with 2.5% fermented katuk plus bay leaf mixture formula 3; T4) broilers were given a rations with 5% fermented katuk plus bay leaf mixture formula 1; T5) broilers were given a ration with 5% fermented katuk plus bay leaf mixture formula 2; T6) broilers were given a ration with 5% fermented katuk plus bay leaf mixture formula 3. The results of this study showed that the administration of fermented herbs to the ration significantly reduced abdominal fat, gizzard fat, total fat deposition, meat fat, and cholesterol contents. Their inclusions changed calcium, iron, moisture, serine, threonine, arginine, valine, lysine, methionine, myristic acid, pentadecanoic acid, palmitic acid, oleic acid, linolenic acid, cis-11,14-eicosadienoic acid, cis-5,8,11,14,17-eicosapentaenoic acid, and n-3 unsaturated fatty acids of female broiler meats. It can be concluded that administration of fermented herbs formula 2 at 5% levels produced chicken meat with lower fat and cholesterol levels, but higher protein, minerals and n-3 unsaturated fatty acids levels. [ABSTRACT FROM AUTHOR]

Anthelmintic resistance has emerged as a major problem in parasite control, hence, it is necessary to explore the possibility of using herbal plants as an alternative to anthelmintics. This study aims to determine the potential of ethanolic extract of Indonesian bay leaves as an anthelmintic alternative against Ascaridia galli. Phytochemical method was performed for testing the chemical compounds present in the extract. In vitro study was conducted to determine the effect of Indonesian bay leaf extract (BLE) on the resistance of worm movement, which was then evaluated ultra-structurally using Scanning Electron Microscope. This study was conducted with 4 experimental groups, consisting of 3 BLE treatment groups with varying degrees of solution concentrations (2%, 8%, 14%) and a negative control group. Mortality data were analyzed for its variances with ANOVA. Means among treatments were compared by Duncan Multiple Range Test (DMRT). Statistical differences were expressed at P<0.05.The results showed that A. galli in all groups did not die during the 10 hours immersion. BLE up to a concentration of 14% can damage the cuticle of A. galli. Based on this experiment, it was concluded that BLE is potential to be an anthelmintic against A. galli. Further research is needed to be conducted to determine the ideal dosage. [ABSTRACT FROM AUTHOR]

We assessed an impact of bay leaf value chain intervention programme on household welfare in mountain agroforestry context. We used primary survey data from project and comparison villages and propensity score matching for creating a valid counterfactual. Results indicate that households in the project villages planted 75 per cent more bay leaf trees, produced 170 per cent more bay leaves and sold more quality products at higher prices than households in comparison villages; per-capita household income increased by NPR 5000-7300, share of bay leaf income in total household income increased by 8-10 per cent and level of poverty declined by 6-8 per cent. Households with female respondents benefited more in some aspects but not so in others, especially in enrolling children in school. [ABSTRACT FROM AUTHOR]

Lipid fraction from four different culinary condiments namely black seed (Nigella sativa), fennel seeds (Foeniculum vulgare), bay leaf (Laurus nobilis) and coriander seeds (Coriandrum sativum) were investigated for total phenolic content, antioxidant activity, total flavonoid content, total flavonol content and antibacterial attributes. Antimicrobial properties were determined against food-borne bacteria through agar well diffusion, drop agar diffusion, macrobroth dilution with simultaneous determination of their minimum inhibitory concentrations (MIC) and changes in cellular morphology was analyzed through Scanning electron microscopy. Generally, ethanolic lipid fractions were more effective bioactively as compared to methanolic EOs. Parallel results were obtained for antibacterial activities with the highest antibacterial activities exhibited by ethanolic EOs. The results positively support the use of these lipid fractions in generating new systems to inhibit bacterial growth, extend the shelf life and enhance the safety of the packaged food product. The examined oils can also be used for therapeutic purposes. [ABSTRACT FROM AUTHOR]

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