Nutritional and Energetic Effects of Saccharomyces Cerevisiae Leaf Extract and Its Herbal Formulations on Plant Foods

Abstract

Effect of different physical factors for example heat, sunlight (temperature), pH, storage, etc. was studied by exposing the extract and herbal formulation to changing conditions of the factors selected for a particular time period, and then perceiving the effect as a function of alteration in minimum inhibitory concentration (MIC) of extract against the C. lunata. Tubes containing MIC of extract, herbal formulation and extract free medium were maintained for comparison in each set of experiment against C. lunata. Effect of pH, temperature, and storage on the antioxidant activity of leaf extract of three plants extracts i.e. Mentha spicata, Moringa oleifera and Daucus carota were studied by Arabshahi et al. In this current study, effect of different physical factors for instance sunlight, pH, heat and long-term storage on extract and herbal formulation efficacy have been measured to determine its reliability under the variable physical environmental conditions.