Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger

Sharafati-Chaleshtori, R. and Rokni, N. and Rafieian-Kopaei, M. and Drees, F. and Salehi, E. (2015) Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger. Journal of Agricultural Science and Technology, 17 (4). pp. 817-826.

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Abstract

The aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (Ocimum basilicum L.) essential oil (BEO) in vitro. The lipid oxidation of the meat and antibacterial effects of BEO were also evaluated in beef burger product. In this empirical study, essential oil of the basil was isolated by hydrodistillation. Then, BEO was analyzed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography/mass spectrometry (GC-MS). The effect of different concentrations of BEO (0.00, 0.062, 0.125, and 0.25) at 4±1ºC temperature and storage time of up to 12 days was evaluated on lipid oxidation, anti Staphylococcus aureus activity, and organoleptic effects in beef burger. The main compounds in BEO were methyl chavicol (85.19), 1,8 cineol (3.96), trans-alpha bergamotene (1.18) and linalool (1.03). In the storage temperature (4±1ºC), the BEO decreased the growth rate of S. aureus in beef burger (P< 0.05). Also, overall acceptance rate in the beef burger containing 0.125 BEO created a better sense in the product (P< 0.05). No significant differences were observed after adding different concentrations of essential oil to decrease lipid oxidation in raw beef burger (P> 0.05). Therefore, this essential oil might be used as antibacterial agent and flavor enhancer in meat products such as beef burger. © 2015, Tarbiat Modares University. All rights reserved.

Item Type: Article
Additional Information: cited By 7
Uncontrolled Keywords: Ocimum; Ocimum basilicum; Staphylococcus aureus
Subjects: Biochemistry, Genetics and Molecular Biology
Divisions: Faculty of Medicine > Basic Sciences > Department of Nutrition
Depositing User: editor . 2
Date Deposited: 07 Mar 2017 16:09
Last Modified: 07 Mar 2017 16:09
URI: http://eprints.kaums.ac.ir/id/eprint/386

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