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

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 Afri...

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Autores principales:	Euloge S. ADJOU, T. U. Makosso Antoine ALLAVO, Oscar AKOTOWANOU, Jasmine A. KOGBETO, Audray VODOUNOU, Dominique C.K. SOHOUNHLOUE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	pimenta racemosa parkia biglobosa african mustard essential oil biological activities Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/1c7a6dbd30a942e8b829ddb76ecf5711
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spelling	oai:doaj.org-article:1c7a6dbd30a942e8b829ddb76ecf57112021-12-02T19:27:32ZEFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR2068-66092559-6381https://doaj.org/article/1c7a6dbd30a942e8b829ddb76ecf57112021-06-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/798/732https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The 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.Euloge S. ADJOUT. U. Makosso Antoine ALLAVOOscar AKOTOWANOU Jasmine A. KOGBETOAudray VODOUNOUDominique C.K. SOHOUNHLOUEStefan cel Mare University of Suceavaarticlepimenta racemosaparkia biglobosaafrican mustardessential oilbiological activitiesFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 2, Pp 165-171 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pimenta racemosa parkia biglobosa african mustard essential oil biological activities Food processing and manufacture TP368-456
spellingShingle	pimenta racemosa parkia biglobosa african mustard essential oil biological activities Food processing and manufacture TP368-456 Euloge S. ADJOU T. U. Makosso Antoine ALLAVO Oscar AKOTOWANOU Jasmine A. KOGBETO Audray VODOUNOU Dominique C.K. SOHOUNHLOUE EFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR
description	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.
format	article
author	Euloge S. ADJOU T. U. Makosso Antoine ALLAVO Oscar AKOTOWANOU Jasmine A. KOGBETO Audray VODOUNOU Dominique C.K. SOHOUNHLOUE
author_facet	Euloge S. ADJOU T. U. Makosso Antoine ALLAVO Oscar AKOTOWANOU Jasmine A. KOGBETO Audray VODOUNOU Dominique C.K. SOHOUNHLOUE
author_sort	Euloge S. ADJOU
title	EFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR
title_short	EFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR
title_full	EFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR
title_fullStr	EFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR
title_full_unstemmed	EFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR
title_sort	effect of essential oil of pimenta racemosa on microflora affecting quality of african mustard obtained from fermented seeds of parkia biglobosa jack. p. br
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/1c7a6dbd30a942e8b829ddb76ecf5711
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_version_	1718376484233543680

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

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