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

نویسندگان
Noorolahi, Z ID 1
Naghdi Badi, H ID 2
Sahari, MA ID 3
Barzegar, M ID 4
Doraki, N ID 5

1 Department of Food Science and Technology, Tarbiat Modares University

2 Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR

3 Department of Food Science and Technology, Tarbiat Modares University

4 Department of Food Science and Technology, Tarbiat Modares University

5 Quality Control Laboratory, Medical Science University

doi
چکیده

Background: Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. Objective: 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 ...

کلیدواژه‌ها
Antimicrobial Effect, Antioxidant activity, Cinnamomum verum, Echinacea purpurea L., Kolompe