EFFECT OF SELECTED PLANT SPECIES ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF JANJ CHEESE

Danica Savanović ,
Danica Savanović
Contact Danica Savanović

Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Ana Velemir ,
Ana Velemir

Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Aleksandar Savić ,
Aleksandar Savić

Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Ljiljana Topalić Trivunović ,
Ljiljana Topalić Trivunović

Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Jovo Savanović ,
Jovo Savanović

Higher school “Banja Luka College", Higher school “Banja Luka College" Bosnia and Herzegovina

Vesna Muždeka
Vesna Muždeka

Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Editor: Dejan Kojić

Received: 12.07.2025.

Revised: 26.08.2025.

Accepted: 29.08.2025. >>

Published: 28.11.2025.

Volume 7, Issue 2 (2025)

pp. 8-19;

https://doi.org/10.63395/STEDJournal0702081S8

Abstract

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 (Origanum vulgare), basil (Ocimum basilicum), parsley (Petroselinum crispum), rosemary (Rosmarinus officinalis), and chives (Allium schoenoprasum). 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 (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus) and two Candida albicans 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.

Keywords

Author Contributions

Conceptualization, D.S., A.V., A.S., J.S. and V.M.; Data curation, D.S.; Formal Analysis, D.S., A.V., A.S., L.T.T. and V.M.; Funding acquisition, D.S., A.V., A.S., J.S. and V.M.; Investigation, D.S.; Methodology, D.S., A.V., A.S., L.T.T. and V.M.; Project administration, D.S.; Resources, D.S., J.S. and V.M.; Software, D.S. and A.V.; Supervision, D.S.; Validation, D.S. and J.S.; Visualization, D.S. and J.S.; Writing – original draft, D.S. and J.S.; Writing – review & editing, D.S., A.V., A.S. and J.S. All authors have read and agreed to the published version of the manuscript.

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