EFFECT OF SELECTED PLANT SPECIES ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF JANJ CHEESE
<p>This study examined the effect of adding selected plant species on the antioxidant and antimicrobial properties of Janj cheese. Twelve cheese samples were prepared in two batches, each including one control sample and five samples enriched with oregano (<em>Origanum vulgare</em>), basil (<em>Ocimum basilicum</em>), parsley (<em>Petroselinum crispum</em>), rosemary <em>(Rosmarinus officinalis</em>), and chives (<em>Allium schoenoprasum</em>). The first batch contained 0.50%, while the second batch had 1.00% concentrations of the plants. Total phenols, flavonoids, and non-flavonoid compounds were measured. Antioxidant activity was assessed through FRAP, DPPH, and ABTS assays. Antimicrobial activity was evaluated using the agar dilution method against four bacterial strains (<em>Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus</em>) and two <em>Candida albicans</em> strains. The results revealed a statistically significant increase (p<0.05) in antioxidant activity in the plant-enriched cheese samples, emphasizing their potential as natural sources of antioxidants. However, none of the cheeses showed antimicrobial activity under the tested conditions. In conclusion, the incorporation of these selected plant species improves the biological and functional properties of Janj cheese, supporting its potential as a nutritionally enhanced product.</p>