en Evaluation Antioxidant and Antimicrobial Effects of Cinnamon Essential Oil and Echinacea Extract in Kolompe فارماكوگنوزی و فارماسيوتيكس Pharmacognosy & Pharmaceutics پژوهشی Research <div dir="ltr" style="text-align: justify;"><strong>Background:</strong> Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. <strong>Objective:</strong> <em>Cinnamon verum</em> essential oil (CVEO 0.05, 0.1, 0.15%) and <em>Echinacea purpurea</em> 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). <strong>Methods:</strong> Peroxide and tiobarbituric acid values (PV and TBA) and total count, mold, yeast, <em>Escherichia coli</em>, <em>Enterobacteriaceae</em>, <em>Bacillus cereus</em>, positive <em>Staphylococci &ndash;coagulase</em> were measured for antioxidant and antimicrobial assessment, respectively. <strong>Results:</strong> 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. <strong>Conclusion:</strong> 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.</div> <div dir="ltr" style="text-align: justify;"><strong>Background:</strong> Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. <strong>Objective:</strong> <em>Cinnamon verum</em> essential oil (CVEO 0.05, 0.1, 0.15%) and <em>Echinacea purpurea</em> 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). <strong>Methods:</strong> Peroxide and tiobarbituric acid values (PV and TBA) and total count, mold, yeast, <em>Escherichia coli</em>, <em>Enterobacteriaceae</em>, <em>Bacillus cereus</em>, positive <em>Staphylococci &ndash;coagulase</em> were measured for antioxidant and antimicrobial assessment, respectively. <strong>Results:</strong> 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. <strong>Conclusion:</strong> 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.</div> Antimicrobial Effect, Antioxidant activity, Cinnamomum verum, Echinacea purpurea L., Kolompe Antimicrobial Effect, Antioxidant activity, Cinnamomum verum, Echinacea purpurea L., Kolompe 14 28 http://jmp.ir/browse.php?a_code=A-10-103-1&slc_lang=en&sid=1 Z Noorolahi Z Noorolahi 100319475328460042138 100319475328460042138 No Department of Food Science and Technology, Tarbiat Modares University Department of Food Science and Technology, Tarbiat Modares University MA Sahari MA Sahari sahari@modares.ac.ir 100319475328460042139 100319475328460042139 Yes Department of Food Science and Technology, Tarbiat Modares University Department of Food Science and Technology, Tarbiat Modares University M Barzegar M Barzegar 100319475328460042140 100319475328460042140 No Department of Food Science and Technology, Tarbiat Modares University Department of Food Science and Technology, Tarbiat Modares University N Doraki N Doraki 100319475328460042141 100319475328460042141 No Quality Control Laboratory, Medical Science University Quality Control Laboratory, Medical Science University H Naghdi Badi H Naghdi Badi 100319475328460042142 100319475328460042142 No Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR