Evaluation Antioxidant and Antimicrobial Effects of Cinnamon Essential Oil and Echinacea Extract in Kolompe

Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. Cinnamon verum essential oil (CVEO; 0.05, 0.1, 0.15%) and Echinacea purpurea extract (EPE; 0.25, 0.5, 0.75%) were added to Kolompe (a traditional cookie in Kerman-Iran) and their antioxidant and antimicrobial effects were compared with the samples of BHA (100 and 200 ppm) and control (without any antioxidant). Peroxide and tiobarbituric acid values (PV and TBA) and total count, mold, yeast, Escherichia coli, Enterobacteriaceae, Bacillus cereus, positive Staphylococci –coagulase were measured for antioxidant and antimicrobial assessment, respectively. PV and TBA values of control were more than others and antioxidant effect of CVEO- 0.05 was similar to BHA-0.01 (p< 0.01). The least PV and TBA values were for CVEO-0.1. Application of EPE-0.25 was too led more antioxidant effect (increased by increasing %) than BHA-0.01. All samples lacked aerobic microorganism, yeast and mold except EPE-0.25 (that was the same with control) in 30th day. The number of these microorganisms in EPE-0.5 was lower than control, BHA-0.01 and BHA-0.02. No microorganism was in EPE-0.75 that expressed strong antimicrobial effect of this level extract. Antioxidant effects for CVEO-0.1, CVEO-0.25, EPE-0.1 and EPE-0.25 were more than BHA. With increasing of concentration, PV and TBA values for pro-oxidant effect increased. Application of CVEO and EPE in Kolompe was strong effect in microbial properties and increase the shelf life of Kolompe.