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

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 antioxidant and antimicrobial effects were compared with the samples of bha (100 and 200 ppm) and control (without any antioxidant).methods: 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.results: 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. conclusion: 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.