Bay Leaf Research Articles

Efektifitas Pemberian Rebusan Daun Salam dengan Senam Hipertensi Pada Lansia Hipertensi untuk Menurunkan Tekanan Darah

Older adults are someone who is over 60 years old, which is the final stage of the development of human life, or someone who is starting to enter the stage of the aging process. This study aimed to determine the difference in effectiveness of giving bay leaf decoction with hypertension exercise to older adults with hypertension to reduce blood pressure in Karangayu, Semarang Barat, before and after the intervention. This research method used quasi-experimental pre-and post-tests for two intervention groups, 1 and 2. The sampling technique used was non-probability sampling on 74 respondents, using pre-test and post-test observation sheets with SOP for boiled bay leaves and SOP for hypertension exercises. This study showed that the average blood pressure before being given the bay leaf decoction intervention in group 1 was 89.2% with severe pain. In contrast, the average blood pressure after being given bay leaf decoction intervention was 86.5%, with mild blood pressure. For group 2, the average blood pressure before being given the hypertension exercise intervention was 94.6% with severe pain. Meanwhile, the average blood pressure after the hypertension exercise intervention was 75.7% with mild blood pressure. The results of the marginal homogeneity test obtained a P value of 0.001 (<0.05), meaning that there was a significant difference in mean between the pre-test and post-test, which affected the effect of giving bay leaf decoction with hypertension exercise on blood pressure in the older adults. Advice to health services, such as Posbindu (Pos Pembinaan Terpadu), on how to provide non-drug treatment with bay leaf decoction and hypertension gymnastics, which means physical exercise and traditional medicine, as part of training for Posbindu officers in secondary prevention services for high blood pressure in older adults.

Effectiveness of Cream Preparations Combination of Bay Leaf Extract (Syzygium polyanthum Wight) and Papaya Leaf (Carica Papaya L) as Anti-Inflammation

Bay leaves (Sygyzium polyanthum Wight) and papaya leaves (Carica papaya L) are plants that have anti-inflammatory activity due to their flavonoid compounds. The purpose of this study was to determine the formulation of bay leaf and papaya leaf extracts into cream preparations. The treatment group consisted of 4 groups. The first group is the positive control (voltarene), the second group is the negative control (1% carrageenan). The third group was the group that was given the combination cream treatment of bay leaf and papaya leaf extract formula 2 and the fourth group was the group that was given the cream treatment combination of bay leaf and papaya leaf extract formula 3. The anti-inflammatory test was carried out based on observations for six hours by looking at edema volume and edema percentage. LSD test results showed that the cream formula 2 treatment (anionic) and the cream formula 3 treatment (nonionic) showed a significant difference with the negative control with a significance value of 0.000 (p <0.05). This shows that formula 2 cream treatment (anionic) and formula 3 cream treatment (nonionic) can potentially reduce edema volume and can inhibit edema on the soles of rats induced with carrageenin

Bay Leaf

Bay Leaf

ЭКОЛОГИЧЕСКИ БЕЗОПАСНЫЕ ПРОДУКТЫ ДЛЯ ЗАЩИТЫ ОТ КОРРОЗИИ

The use of cheap, environmentally friendly natural products is especially important for the anti-corrosion protection of agricultural machinery and equipment. The studies were carried out on samples of carbon steel St3.Coatings from sunflower and rapeseed oils and their sediments; birch tar and its emulsion prepared with a homogenizer; decoctions of bifungin, black and green tea, coffee, oak bark, potato and beet peels, orange and banana peel, bay leaf, onion peel, field honey, sugar, currant berries, dried garlic, tobacco, black and red pepper, seasonings hops-suneli, celandine were studied. Gravimetric studies in a G-4 thermal moisture chamber, in a 0.5 M NaCl solution, in decoctions of natural products were used to assess the protective properties of natural products. in 0.5 M NaCl solution and 5-9% - in thermomoisture chamber G-4. The application of vegetable oils on a wet surface practically does not affect their protective effectiveness, and application on a rusty one (preliminarily oxidized for 1 month) leads to a significant decrease in the protective effectiveness of coatings: by 33 and 42% for sunflower and rapeseed oils, by 23 and 40% for their sludge, respectively. Sediments of vegetable oils completely protect the steel surface when tested in a saline solution for 3 months, in a G-4 thermal moisture chamber for 40 days, and in full-scale bench tests for a year. The tar emulsion protects the steel surface well enough in a saline solution. Ecologically safe decoctions of common natural products, such as bay leaf, black coffee, orange peel, dried garlic, ground black pepper can be recommended for effective protection of carbon steel from atmospheric corrosion for a short period.

Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients

Indonesia is highly diverse in culture, ethnicity, religion, and natural resources. The diversity is also obvious in its cuisine. Soto is an example of an iconic Indonesian dish found in many parts of the country. Despite sharing a similar name, the recipes vary according to their place of origin. Until now, how many variants of Soto are in Indonesia is not exactly known. This review aimed to discuss the characteristics of Soto based on ingredients. Soto is a soup composed of spices-flavored broth and various solid ingredients, such as vegetables and protein-and carbohydrate-rich foods. Every region in Indonesia has a different recipe of Soto; some use non-turmeric soup or coconut milk soup. The carbohydrate ingredients are mainly soun (cellophane noodle) and potato. The protein ingredients are mainly composed of chicken, egg, and beef. Vegetables consist of bean sprouts, tomatoes, and cabbage. Fried garlic, shallot, spring onion, and crackers are added as a garnish. The diversity of the ingredient makes the distinction among Soto: diversity of locality and diversity of ingredients. Approximately 46 types of Soto are reviewed in this article. Most of the Soto recipes use chicken, bean sprouts, soun, boiled egg, garlic, white pepper, red onion, ginger, and bay leaf as the main ingredients. Soto becomes an identity of its geographical origins and has distinction based on the main recipes.

Effectiveness of Ethanol Extract of Eugenia polyantha Wigh in Inhibiting Streptococcus mutans

Background: Many microorganisms can be found within the oral cavity, including Streptococcus mutans. The introduction of oral bacteria into the bloodstream can lead to the occurrence of bacteremia and subsequent development of systemic diseases. Traditional medicine uses specific ingredients or herbs employed over successive generations and is widely believed to possess medicinal properties. One example is the bay leaf, scientifically known as Eugenia polyantha Wight. Objective. This study aims to determine the effectiveness of bay leaf extract (Eugenia polyantha Wight.) in inhibiting Streptococcus mutans. Materials and Methods: This type of research is an experimental laboratory with Post-test Only Control Group Design. Testing the effectiveness of antibacterial in this study using the diffusion method by diluting bay leaf extract using DMSO solvent into five concentrations, namely 50%, 25%, 12.5%, 6.25%, and 3.125%, with a sample size of 4 for each concentration. Results: The results showed that bay leaf extract concentrations of 50%, 25%, 12.5%, 6.25%, and 3.125% showed a clear zone around the disc paper in Muller Hinton Agar as a medium for the breeding of Streptococcus mutans bacteria. The formation of a clear zone indicates that the ability of bay leaf extract inhibits the growth of Streptococcus mutans with a mean diameter of inhibition of 10.4 ± 0.2944 mm; 8.9 ± 0.7500 mm; 7.1 ± 0.3202 mm; 6.9 ± 0.2944 mm; and 6.4 ± 0.1826 mm. Conclusion: Eugenia polyantha Wight can inhibit the development of Streptococcus mutans. A concentration of 50% is the best in inhibiting the development of Streptococcus mutans based on the growth zone of bacteria.

Activity Test of Cinnamon Extract (Cinnamomumzeylanicum) and Bay Leaf (Syzygiumpolyanthum) and Their Combination as Antidiabetic in Vivo

Diabetes Mellitus (DM) is a chronic disorder of carbohydrate (glucose) metabolism in the body and its prevalence is getting higher. Until 2015, 10 million cases of DM were found in Indonesia and allegedly continue to increase. Currently, the Indonesian government encourages people to consume traditional medicines because they remember the low side effects. Cinnamon (Cinnamomumzeylanicum) contains antioxidants that can reduce the risk of oxidative stress, a condition that is a major risk factor for several chronic diseases, including diabetes. Bay leaf (Syzygiumpolyanthum) also contains flavonoids that can lower glucose levels. Thus, cinnamon and bay leaves have the potential to be products that are beneficial to the community, namely diabetic herbal medicine. The purpose of this study was to determine the antidiabetic activity of cinnamon bark extract (Cinnamomumzeyl anicum) and bay leaf extract (Syzygiumpolyanthum) against reducing blood sugar levels in test animals.
 This study used experimental methods in vivo. Using 28 alloxan-induced male mice were divided into 7 groups: (1) Negative control without treatment, (2) Positive control given metformin 45mg/kgBB, (3) Cinnamon dose 750 mg/kgBB, (4) Bay leaf 750 mg/kgBB, (5) Combination of Cinnamon and Bay Leaf dose ratio 1: 1 (375 mg/kgBB), 1: 2 (250 mg/kgBB and 500 mg/kgBB), and 2:1 (500 mg/kgBB and 250 mg/kgBB), given orally for 14 days. The results showed a percentage decrease in blood sugar levels during the test obtained Metformin administration 32.27%, cinnamon by 24.52%, bay leaf 21.05%, combination (1: 1) 23.71%, (1: 2) 35.83%, (2: 1) 40.83%.

Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications.

Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated. The thickness of the films ranged from 0.198 ± 0.12 to 0.372 ± 0.27 mm. Tensile strength was reported to be the highest (40.71 ± 1.21 MPa) in the curry leaf powder incorporated sample. Maximum elongation at break was reported by bay leaf powder incorporated (5.8 ± 1.59%) sample. The Young's modulus values were observed to be increasing along with the concentration of chitosan. Maximum seal strength values were reported by curry leaf powder incorporated film with 0.8% chitosan (2.93 ± 0.22 N/mm). The leaf powder incorporated samples reported a higher flavonoid content compared to the control. The color analysis (L*, a*, b*) of the films was identical to the natural leaf color. The SEM images indicated a rough texture for the leaf powder incorporated films. The FTIR evaluation confirmed the presence of the respective functional groups. The statistical evaluation done by statistical package for social sciences software showed that all the data were significantly different (P ≤ 0.05.). The study demonstrated the potential of incorporation of leaf powder and chitosan to enhance the properties of starch-based edible packaging.

Evaluation of herbal gel toothpaste formulated using bay leaf essential oil on physicochemical characteristics and extrinsic stain removal

Evaluation of herbal gel toothpaste formulated using bay leaf essential oil on physicochemical characteristics and extrinsic stain removal

PENGARUH PEMBERIAN EKSTRAK ETANOL DAUN SALAM ( SYZYGIUM POLYANTHUM WIGHT) TERHADAP KADAR GLUKOSA DARAH PADA MENCIT PUTIH YANG DI INDUKSI ALOKSAN

Effect of Ethanol Extract of Bay Leaf (Syzygium polyanthum Wight.) Against Blood Glucose Levels In Alloxan Induced White Mice. Thesis, Department of Pharmacy, Faculty of Pharmacy, Deli Husada Deli Tua Health Institute. (Supervised by: apt. Linta Meliala, S.Si.,M.Si.) Diabetes mellitus (DM) is a metabolic disorder which is characterized by an increase in blood glucose levels. Obesity and overweight are risk factors for type 2 diabetes (WHO, 2019). One of the non-pharmacological drugs that can be used for diabetes mellitus is bay leaf. Bay leaves (Eugenia polyantha) are spread in various areas, both in the mountains and in the lowlands. To determine the antidiabetic activity of the ethanolic extract of bay leaf (Syzygium polyanthum Wight.) in alloxan-induced mice compared with glibenclamide.Experimental study using 25 mice induced with alloxan and divided into 5 groups. Group 1 (negative control) CMC Na 0.5%, group 2 (positive control) Glibenclamide dose 0.0026 mg/kgBW, group 3 bay leaf extract at 250 mg/kgBW, group 4 bay leaf extract at 500 mg/kgBW, group 5 bay leaf extract dose of 750 mg/kgBW. Extraction using maceration method with 96% ethanol as solvent. From the results of the study, each treatment group experienced a decrease in blood glucose levels. Of the 5 treatment groups, the best reduction in blood glucose levels was glibenclamide. The positive control of glibenclamide produced a faster reduction effect than the ethanolic extract of bay leaf. The greatest effectiveness in the ethanol extract of bay leaf 750 mg/kgBW with a faster decrease in blood glucose levels was almost equivalent to the positive control. Ethanol extract of bay leaf (Syzygium polyanthum) can reduce blood glucose levels in male white mice induced with alloxan

Isolasi dan Karakterisasi Senyawa Triterpenoid dari Ekstrak Etil Asetat Daun Salam (Syzygium polyanthum (Wight) Walp.) serta Uji Sitotoksik Menggunakan Metode BSLT (Brine Shrimp Lethality Test)

The bay plant (Syzygium polyanthum (Wight) Walp.) is a member of the myrtaceae family. The most widely used part of the bay plant is the bay leaf. The leaves of this plant are often used as traditional medicine to treat gout, diarrhea, diabetes, and high blood pressure. This study aims to isolate and determine the characteristics of triterpenoid compounds from ethyl acetate extract of bay leaves. Isolation was carried out by column chromatography method with SGP (Step Gradient Polarity) elution system, then the isolated compound was purified by recrystallization method and obtained in the form of white crystals weighing 0.0188 g. TLC results showed a single purple spot after being treated with Liebermann Buschard reagent with a melting point range of 137-139 oC. The results of the UV spectrum data showed no conjugated double bonds and the results of the FTIR spectrum data showed the presence of hydroxyl groups, C-O alcohols, C-H alkanes, C=C alkenes, geminal dimethyl which are characteristic of triterpenoid compounds. Cytotoxic activity testing was carried out using the Brine Shrimp Lethality Test (BSLT) method. Ethyl acetate extract and methanol extract had strong cytotoxic activity with LC50 values 316.23 mg/L and 234.42 mg/L respectively, while the hexane extract was weak with an LC50 value of 1148.15 mg/L.

Menggerakkan Pemanfaatan Tanaman Obat Keluarga di Desa Nglanggeran, Kecamatan Patuk, Kabupaten Gunung Kidul, D.I. Yogyakarta

A Community Service Program (PkM / Pengabdian kepada Masyarakat) have been carried out named “The Utilization of Family Medicinal Plants (TOGA / Tanaman Obat Keluarga) among Mothers in Nglanggeran Village, Patuk District, Gunung Kidul Regency, D.I. Yogyakarta”. This PkM activity aims to provide information to the Women Farmers Group (KWT / Kelompok Wanita Tani) in Nglanggeran Village about the benefits of family medicinal plants that can be planted around the house. This activity was carried out in May 2022. Education was carried out using the modified CBIA (Active Person Learning Method). The CBIA method facilitates participants to be active in learning the material through small group discussions led by a facilitator. The results of group discussions are written in working papers and presented to the plenary among groups. The results showed that: 1) participants still considered the use of herbs to have no side effects at all; 2) they are used to using popular medicinal plants to treat minor health complaints, such as crushed dadap leaves to treat fever, squeezed turmeric water for stomach pain, lime juice and soy sauce for cough medicine, and bay leaf decoction for gout. The mothers' response to holding this event was very enthusiastic, so it was necessary to carry out further activities in the form of training on TOGA processing to maintain family health.

ACTIVITY TESTS OF ANTIBACTERIAL CREAM OF BAY LEAF (Syzygium polyanthum) ETHANOL EXTRACT AGAINST BACTERIA Propionibacterium acnes

Bay leaf (Syzygium polyanthum) is a plant that is widely used as a flavor enhancer. Based on research that has been done, bay leaves contain flavonoids, alkaloids, tannins, and saponins that have the ability to act as natural antibacterial agents. Improper use of antibiotics in the treatment of infections can cause resistance, so it is necessary to use antibiotics from natural ingredients that have an optimal working power and are relatively safe. P. acnes is one type of bacteria that can cause acne. The purpose of this research is to find out the effective antibacterial activity of bay leaf ethanol extract cream preparation against P. acnes bacteria. This research is an experimental research with 3 different concentration variations. The research results show that there is antibacterial activity at each concentration with an average diameter of the clear zone of 10.06 mm, 14.4 mm and 20.16 mm, the higher the concentration of EEDS, the higher the inhibitory power against P. acnes bacteria growth. The conclusion of the activity of salam leaves with a concentration of 5%, 10%, and 15% provides the most effective inhibition of bacterial growth with a concentration of 10%, 15% which is included in the strong category. Suggestions are expected to the next researcher to be able to test other bacteria and make a greater concentration than the previous research from EEDS.

ROLE OF VISHA-RASAYAN IN ACQUIRED IMMUNITY: A CRITICAL REVIEW

The capacity to resist almost all types of organisms or toxins that tend to damage the tissues and organs (leading to the causation of disease) is called immunity. There are two types of immunity: innate immunity and acquired immunity. In the current pandemic era, there is a need for drugs that can boost immunity in our bodies and give protection against microorganisms. Rasayan is one of the unique branches of Ayurveda and it is suggested to increase Oja. Modern scientific observation on Rasayan shows that rejuvenating drugs can protect the body against detrimental effects of the atmosphere in which we live by augmenting the individual's capability to fight against disease-carrying organisms through stimulating the immune system. When visha (poison) is used correctly, it becomes beneficial as rasayana. A person who regularly consumes poison is not afraid of anything, including poison given by enemies in food, any type of poisoning condition, old age, premature ageing, and organs that cause illness. Rasayan Yoga is mentioned in many Ayurveda texts, which in this research paper describes Visha Rasayan which is mentioned in Rasatarangini. Visha Rasayan contains the following ingredients: Visha (Vatsnabh), vermilion Hingul, Rajat Bhasma, Shunthi Churna, Marich Churna, Pippali Churna, Cinnamon, bay leaf, small cardamom, Nagkeshar, and Chitrakamool Churna. This yoga may protect against disease-causing organisms as well as any type of environmental poison. Visha Rasayan ingredients include Visha dravya, which also has Rasayan properties, making it more beneficial for gaining acquired immunity.

Predicting Single Cell Lag Time and Maximum Specific Growth Rate of Proteus mirabilis using Curve Fitting Machine Learning Algorithm (MLA)

The lack of adequate assessment methods for pathogens especially in food is a critical problem in microbiology. Traditional predictive methods are not able to accurately describe the trend of low-density bacterial growth behavior observed in the laboratory. The purpose of this study was to leverage state-of-the-art of machine learning algorithms (MLA) to develop a predictive model for bacterial growth of Proteus mirabilis after treatment of bay leaf extract. The experimental data are fitted to three models, namely logistic, Gompertz, and Richard models. These models are trained using simulation data and a curve-fitting optimization algorithm in MATLAB called fminsearch is applied to the data to obtain the optimal parameters of the models. The results show that this method provides a breakthrough in bacterial growth modeling. Various forms of mathematical models such as Gompertz, Richard, and others are no longer necessary to model bacterial behavior. Additionally, the generated model can help microbiologists in understanding the growth characteristics of bacteria after disinfectant treatment, and provides a theoretical reference and a method of risk management for better assessment of pathogens in food.

Colletotrichum siamense leaf blight/spot: Characterization of a newly identified disease on Cinnamomum tamala.

Cinnamomum tamala (bay leaf) is widely used for culinary and medicinal purposes in South Asia. A leaf blight/spot disease was first discovered on nearly 90% of C. tamala plants with a mean severity of 48% to 74.4% in Gazipur and Bogura, Bangladesh, in 2019. The present study identified and characterized the causal organism and formulated the optimum growth conditions and effective fungicides for the chemical control of the pathogen. The characteristic symptoms on the infected leaves appeared circular to oval reddish-brown spots with raised margins and often developed in tear-stain patterns. Severe infection of C. tamala sapling resulted in dieback symptoms with leaf defoliation. A fungus with floccose, dense, white colonies with well-differentiated acervuli was isolated from the infected leaves. Combined cultural, morphological, and molecular characteristics identified the pathogen as Colletotrichum siamense. Inculcating healthy leaves and 1-year-old saplings of C. tamala with a conidial suspension of the fungus reproduced the same symptoms observed in the bay leaf orchard. The highest mycelial growth was recorded on V-8 Juice Agar media, while the maximum radial mycelial growth and level of sporulation of the fungus were significantly higher in incubation temperature 30°C. Fungicide trials showed that carbendazim 50 WP, azoxystrobin, mancozeb, and trifloxystrobin, either singly or in combination, successfully reduced fungal mycelial growth in vitro. Therefore, disease management strategies should be opted to halt the further spread of this issue. To our knowledge, this is the first study to document the incidence of Colletotrichum leaf blight on C. tamala in Bangladesh and even in the world.

Low-Temperature Extraction of Lipid Fractions from Vegetable Raw Materials Using Liquefied Freons

This paper presents the method of cryogenic extraction by means of liquefied freons. Using the equipment to extract lipid fractions from biological raw materials, a freon extract from bay leaves (Laurus nobilis) was experimentally obtained. A low-temperature extraction of lipid fractions from bay leaves was first realized using liquefied freons within the temperature range of –2...–8°С. The difference in composition of these fractions from that of the oils, obtained within the standard temperature ranges of 30...50°С was shown. Dependence of the finished product weight on extraction time as a result of three consecutive cycles of 23 hrs each was demonstrated. Using gas chromatography, 68 components of freon extract were identified, and their quantitative composition and dominant compounds were detected. The content of essential oils and aroma-forming substances, stipulating the number of odour units was specified. These findings may be the basis for novel technological approaches to separation of lipid fractions, isolated from biological raw materials of plant and animal origin. Here, we described the device version with a three-stage cryogenic system of freon solvent recovery for effective implementation of the designed technology. Key words: bay leaf, low-temperature technologies, liquefied freon R406A, extract, gas chromatography, number of odour units.

Pembuatan Nanopartikel CaO dari Cangkang Telur Ayam Menggunakan Ekstrak Etanol Daun Salam (Syzygium polyanthum)

Chicken eggshell waste contributes to environmental because it have CaCO3 content. Calcium carbonate in chicken eggshells is used as a basic material in the synthesis of CaO nanoparticles through a calcination process at 900oC. CaO nanoparticles have unique characteristics that make them are needed for various fields of application such as environment, materials, and biomedicine. In addition, the synthesis of these nanoparticles can reduce the use of hazardous and environmentally friendly chemicals. This method has been widely used as an alternative method, one of which utilizes secondary metabolites found in ethanol extract of bay leaves as reducing and stabilizing agents. This research was conducted with 3 volume variations of bay leaf extract with calcined eggshell base materials, namely 3:7, 5:5, and 7:3 (v/v) to determine the effect on the resulting particle size. Characterization of CaO nanoparticles using UV-Vis, FTIR, and SEM. The nanoparticles obtained were in the form of white fine powder. The characterization results show the maximum absorption of CaO nanoparticles at λ 215 - 270 nm. Based on the FTIR spectra, Ca-O bonds can be identified in the three variations at 712 cm-1 dan 514 cm-1 and 874 cm-1 shows Ca-O-Ca bond. The resulting material has a flake shape and agglomeration morphology with an average particle size range of 43-498 nm.

Anti-Alzhimer Activity of Bay Leaves in Scopolamine-induced Rat Model

Indian spices always play a great role in Ayurveda and Indian medicine. So, analyzing these plants for their unknown and specialized activity is great. Nearly all the spices have some activity on the brain and CNS. Bay leaves are one of the most common culinary spices from day to day life of Indians. In this study, we have studied bay leaves for their anti-Alzheimer activity which depends on the inhibition of acetylcholine esterase and butyrylcholinesterase. For this study, fi rstly bay leaf oil was extracted by hydrodistillation. Further phytoconstituent like alpha-pinene, terpineol, 1,8-cineol, sabinene, and methyl eugenol were isolated and purifi ed by using TLC, HPLC, and column chromatography followed by fractional distillation. These isolated phytoconstituents were evaluated for their acetylcholinesterase and butyrylcholinesterase inhibition activity in scopolamine-induced rats. This study used galanthamine as a reference, and compared the anti-alzheimer activity of all isolated phytoconstituents.

Possibilities for the Technology Improvement of Soft-Salted Sockeye Salmon Fillet with a Prolonged Shelf Life without Preservatives Use

Pacific salmon (Oncorhynchus) are an important object of fishing in the Russian Federation. Prolonged delay of fish before processing provokes the spoilage processes onset, and mi crobiological contamination of salmon fish. The research aim is to study the characteristics of sockeye salmon as a raw material for the delicatessen lightly salted products produc tion, to develop a technology for the production of delicatessen salted products without preservatives using vegetable additives. The research consists of sockeye salmon (Onco rhynchus nerka) characteristic, the size-mass and technochemical composition. The sock eye salmon peculiarity is the presence of a large parasites group that are long-term viable and capable of causing various diseases in humans. Thus, a man recommends to produce delicatessen low-salted sockeye salmon products only from frozen raw materials, using preservatives and re-freezing the finished products. The thesis demonstrates the possibil ity to eliminate preservatives, using dusting with vegetable components as barrier agents (bay leaf, black pepper, chili pepper, dill, garlic, lemon) and storing sockeye salmon frozen in vacuum packaging. The researchers developed six recipes, a technological production scheme of sockeye lightly salted frozen salmon fillets with spices. The authors suggested to combine the operations of raw materials defrosting and salting in order to preserve the raw materials quality, optimize salting, form a maturation “bouquet”, reduce the techno logical process duration. When studying the effect of storing frozen sockeye salmon fillets lightly salted with spices, a man revealed that after 1, 6, 8 months of storage, the pro tein solubility in the experimental sample decreased by 6, 12 and 35 %, respectively. The researchers determined the recommended mode: temperature from minus 2 to 0 °C for 4 days. According to the totality of the studied indicators (organoleptic, physico-chemical, microbiological), the recommended shelf life of lightly salted sockeye salmon fillet with vegetable additives is 8 months at a temperature no higher than minus 18 °C.