UTILIZING BETEL AND TULSI LEAF EXTRACTS TO EXTEND THE SHELF LIFE OF RAW MILK: A PHYTOCHEMICAL DISCOURSE

Abstract

Betel and tulsi leaf extracts were analyzed for their phytochemical properties to evaluate their suitability in preserving raw milk. The study aimed to investigate the ability of these plant extracts to inhibit microbial growth, oxidation, and enzymatic reactions that occur in milk, by screening for the presence of different phytochemical compounds. Phytochemical tests were conducted and showed that betel leaf extract contained flavonoids, tannins, and phenolic compounds, while tulsi leaf extract contained glycosides, phytosterols, tannins, and phenolic compounds. The presence of phenolic compounds in both extracts is particularly relevant, as these compounds possess antimicrobial and antioxidant properties that can potentially increase the shelf life of milk. The study suggests that plant extracts can be a natural method for preserving raw milk