ABSTRACT
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 30[th] 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