Isolation and identification of the active compounds found in aromatic oils extracted from Mentha longifolia and their use in the extension shelf life of frozen beef patties

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Observational analysis shows reduced microbial levels in beef patties with mentha longifolia, indicating potential for improved food preservation.

Beef patties with mentha longifolia extract showed reduced microbial levels after storage, enhancing shelf life.
Microbial tests indicated that higher concentrations of mentha longifolia oil led to a significant decrease in bacterial counts.
Fatty acids and flavonoid content were analyzed using GC-MS and HPLC, confirming beneficial compounds in mentha longifolia.
Statistical analysis demonstrated no significant difference at P ≤ 0.05, though trends suggested improved preservation.

HUSSIEN et al. (2025) studied this question.

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Observational analysis shows reduced microbial levels in beef patties with mentha longifolia, indicating potential for improved food preservation.