EFFETS DES HUILES ESSENTIELLES SUR LES QUALITES HYGIENIQUES ET ORGANOLEPTIQUES DE LA BOISSON "BISSAP"

This study was conducted in a conservation perspective. Thus, we have submitted 6 samples of "hibiscus" beverage taken from different Market in Cotonou Benin to microbiological and sensory analysis. The microbiological parameters studied (total mesophilic flora (total), total and thermotolerant coliforms (E. coli), staphylococci (Staphylococcus aureus), Salmonella, yeasts and moulds) have given widely varying results for beverages analyzed immediately after purchase. In order to evaluate the effect of essential oils from Ocimum basilicum L. (Lamiaceae) and Melaleuca leucadendron L. (Myrtaceae) on mesophilic and fungal flora, a low dose of oils is added to a sample of the drink containing the sought germs and has stored at 26 ± 1°C or 4 ± 1°C. This study showed that the samples preserved with essential oils have retained their original color with natural flavors for eight days as opposed to controls not treated with essential oils, and are fermented rapidly. The degree of inhibition of mesophilic and fungal flora in different mixtures ranged from 22.87 to 99.59%. Therefore the oils have had a microbiostatic effect on germs initially contained in the drink. However,bactericidal and fungicidal effects of low doses of essential oils have been observed in vitro on strains isolated from the drinking. These results provide a basis for the conservation of Hibiscus "drink.