EFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR

Euloge S. ADJOU, T. U. Makosso Antoine ALLAVO, Oscar AKOTOWANOU, Jasmine A. KOGBETO, Audray VODOUNOU, Dominique C.K. SOHOUNHLOUE

Abstract

The present study aims to investigate the effect of essential oil of Pimenta racemosa on the microflora affecting the marketable quality of African mustard obtained from fermented seeds of Parkia biglobosa. Essential oil of Pimenta racemosa was extracted by hydrodistillation. Different types of African mustard were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (1.0, 2.0 and 3.0 µLg-1) were investigated. Microbiological analyzes were performed in order to evaluate the quality of the African mustard produced. Results obtained revealed that the essential oil has inhibition property against the growth of total flora and fungi affecting marketable quality of African mustard during eight (08) days of storage, at the concentrations tested. However, bacterial growth was continuous and exponential in control samples. This supports the antimicrobial properties of the leaves of Pimenta racemosa and its traditional use as food ingredient. It is therefore suggested that further studies be carried out to isolate, purify and identify all active compounds present in all part of this plant.

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