Essential Oil of Ocimum gratissimum L. (Lamiaceae) as Biopreservative of Peanuts in Post-harvest: Application Model and Effects on Quality of Derived Products

The aim of this study was to investigate the use essential oil extracted from leaves African basil (Ocimum gratissimum L.) in post-harvest preservation peanuts as well effects on physicochemical, technological and organoleptic characteristics derived peanut products. Preservation tests with Ocimum at a concentration 0.6 μl/g were carried out. Control without oil. Evolution fungal flora preserved evaluated. Results microbiological analyses indicated significant reduction (p <0.005) microbial quantum samples oil, when compared control. results physicochemical revealed that using had little effect characteristics. However, evaluation aptitudes has modified functional properties samples, particular impact elasticity pastes flavor texture cakes. Organoleptic affected aroma