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 of essential oil extracted from leaves of African basil (Ocimum gratissimum L.) in post-harvest preservation of peanuts as well as the effects on the physicochemical, technological and organoleptic characteristics of derived peanut products. Preservation tests of peanuts with essential oil of Ocimum gratissimum at a concentration of 0.6 μl/g were carried out. Control was without essential oil. Evolution of the fungal flora as well as physicochemical, technological and organoleptic characteristics of preserved peanuts were evaluated. Results of microbiological analyses indicated a significant reduction (p