scholarly journals Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Andrew Bamidele Falowo ◽  
Felicitas Esnart Mukumbo ◽  
Emrobowansan Monday Idamokoro ◽  
Anthony Jide Afolayan ◽  
Voster Muchenje
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Ocimum Basilicum ◽  
Gas Chromatography Mass Spectrometry ◽  
Meat Industry ◽  
Antioxidant Additive ◽  
Sweet Basil ◽  
Minced Beef ◽  
Nguni Cattle ◽  
Meat Samples

The global meat industry is characterised by a growing interest in natural preservative additives. This study determined the effect of sweet basil (Ocimum basilicum L.) essential oil (SBEO) on colour and lipid oxidation in minced beef. The phytoconstituents of SBEO were analyzed by gas chromatography mass spectrometry. Thereafter, minced beef samples from Nguni and Boran cattle were treated with either no additives (control, C) or SBEO added at 2% (SB2), 4% (SB4), or 6% (SB6). The meat samples were aerobically packaged and stored (4 ± 1°C) for seven days for measurement of lightness (L⁎), redness (a⁎), yellowness (b⁎), hue, chroma, and lipid oxidation (acid-reactive substances, TBARS) on days 0, 4, and 7. Thirty-two bioactive compounds with reported antioxidant and antimicrobial and activities were identified in SBEO, including Estragole (41.40%), 1, 6-Octadien-3-ol, 3,7-dimethyl (29.49%), and trans-.alpha.-Bergamotene (5.32%). On days 0, 4, and 7, SB2, SB4, and SB6 had higher (P < 0.05) L⁎, a⁎, b⁎, hue, and chroma values; and on days 0 and 4 TBARS were lower (P < 0.05) in SB2 and SB4 than C and SB6. The addition of 2% and 4% SBEO improved colour and lipid oxidative stability, demonstrating potential for its use as a natural antioxidant additive in meat.

Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract

2017 ◽  
Vol 15 (1) ◽  
Author(s):  
Sabrine Sellimi ◽  
Abdelkarim Benslima ◽  
Ghada Ksouda ◽  
Veronique Barragan Montero ◽  
Mohamed Hajji ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Positive Control ◽  
Negative Control ◽  
Gas Chromatography Mass Spectrometry ◽  
Meat Industry ◽  
Turkey Meat ◽  
Flight Mass Spectrometry ◽  
Cystoseira Barbata

AbstractBackgroundNitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweedMethodsWE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites.ResultsOn storage day 5, all concentrations of WE (0.01–0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography–mass spectrometry (GC/MS) and liquid chromatography–quadripole–time–of–flight–mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweedConclusionsOverall, the cold medium containing

Ecological foliar fertilization effects on essential oil composition of sweet basil (Ocimum basilicum L.) cultivated in a field system

2018 ◽  
Vol 239 ◽  
pp. 104-113 ◽  
Author(s):  
Vasilica Onofrei ◽  
Amina Benchennouf ◽  
Magdalena Jancheva ◽  
Sofia Loupassaki ◽  
Walid Ouaret ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oil Composition ◽  
Ocimum Basilicum ◽  
Oil Composition ◽  
Foliar Fertilization ◽  
Sweet Basil ◽  
Field System ◽  
Fertilization Effects

scholarly journals Evaluation of yield, chemical composition and yield of essential oil of four cultivars of sweet basil (Ocimum basilicum L.) affected by different levels of nitrogen

2020 ◽  
Vol 115 (1) ◽  
pp. 171
Author(s):  
Faraj MOAYEDI ◽  
Sajad KORDI ◽  
Ali Ashraf MEHRABI
Keyword(s):  
Essential Oil ◽  
Nitrogen Fertilizer ◽  
Agricultural Research ◽  
Block Design ◽  
Ocimum Basilicum ◽  
Oil Yield ◽  
Research Station ◽  
Sweet Basil ◽  
Essential Oil Yield ◽  
Different Levels

<p><span>A field experiment was conducted to evaluate yield and some qualitative characteristics of four cultivars of sweet basil treated with different levels of nitrogen fertilizer. The experiments were located on the Agricultural Research Station of Khorramabad, Iran, during the 2016-2017 growing season. Treatments were arranged in factorial split-plot-in time in randomized complete block design with three replications. Experimental treatments were four cultivars of sweet basil (<em>Ocimum basilicum</em> ‘Italian Large Leaf’, <em>O. basilicum</em> ‘Mobarakeh’, <em>O. basilicum</em> ‘Cinnamon’ and <em>O. basilicum </em>‘Thai’), three levels of nitrogen fertilizer (0, 100 and 200 kg ha<sup>-1</sup> urea) and three harvests. The highest total dry mass (3482.4 kg ha<sup>-1</sup>) was related to ‘Italian Large Leaf’ with the application of 200 kg ha<sup>-1</sup> urea at the second harvest. The maximum (26.79 kg ha<sup>-1</sup>) essential oil yield belonged to 100 kg ha<sup>-1 </sup>urea. The highest concentrations of main constituents of essential oil, except methyl chavicol, 1,8-cineole and methyl cinnamate were obtained by control (without nitrogen fertilizer). Italian Large Leaf cultivar and application of 100 kg ha<sup>-1</sup> urea are recommended to access an acceptable agricultural yield and essential oil yield in sweet basil under the environmental condition similar to Khorramabad</span></p>

scholarly journals Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1683
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Stability ◽  
Meat Products ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

scholarly journals Variability in Content and Chemical Constituents of Essential Oil of Sweet Basil (<i>Ocimum basilicum</i> L.) Obtained from Aerial Plant Parts

2016 ◽  
Vol 07 (03) ◽  
pp. 183-187 ◽  
Author(s):  
Yasmin A. A. Aburigal ◽  
Nada B. Hamza ◽  
Ismail H. Hussein ◽  
Elfadl Y. Elmogtaba ◽  
Tanzeil H. Osman ◽  
...  
Keyword(s):  
Essential Oil ◽  
Chemical Constituents ◽  
Ocimum Basilicum ◽  
Sweet Basil ◽  
Plant Parts

scholarly journals Aromatic Profiles of Essential Oil from 5 Commonly Used Thai Basils

2018 ◽  
Author(s):  
Tibet Tangpao ◽  
Hsiao-Hang Chung ◽  
Sarana Rose Sommano
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Principal Component ◽  
Methyl Eugenol ◽  
Gas Chromatography Mass Spectrometry ◽  
Ocimum Sanctum ◽  
Chemical Compositions ◽  
Sweet Basil ◽  
Ocimum Species ◽  
Holy Basil

The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities.&nbsp; Essential oils were hydro-distillated from fresh leaves of 2 Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Sweet basil (O. basilicum var. thyrsiflorum) and Lemon basil (O. citriodorum).&nbsp; Oil physicochemical characteristics and volatile chromatograms from Gas Chromatography-Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions.&nbsp; Methyl eugenol, estragole and eugenol were among the major chemicals found in the essential oils of these basil types.&nbsp; Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral) or spice-like aroma (&beta;-methyl eugenol, caryophyllene and &alpha;-cubebene).&nbsp; The essential oil was also used for descriptive sensorial determination by five trained panelists, using the following developed terms: anisic, citrus, herb, spice, sweet and woody.&nbsp; The panelists were able to differentiate essential oil of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil and Sweet basil essential oils.&nbsp; The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for future food research and development.

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