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Abstract
Coriander fruits powder (0.25, 0.50 and 0.75%) and its volatile oil (200, 300, and 400 ppm) were utilized in the processed samples of the tested sausage formulas. The MS.MC spectroscopy examination coriander essential oil. The total phenolic compounds content in the coriander powder were 350 mg /100g. Coriander essential oil was, also, subjected to the antioxidant activity by using DPPH radical scavenging activity.The antimicrobial activity of each essential oil against the microbial strains was carried out by the disk diffusion method