Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger
Reza Sharafati Chaleshtori, N D Rokni, Mahmoud Rafieian‐Kopaei, Fatemeh Drees, Elham Salehi
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). Therefore, this essential oil might be used as antibacterial agent and flavor enhancer in meat products such as beef burger.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
basil essential oil (BEO) decreases lipid oxidation in beef burger
“The effect of different concentrations of BEO (0.00, 0.062, 0.125, and 0.25%) at 4±1°C temperature and storage time of up to 12 days was evaluated on lipid oxidation, anti Staphylococcus aureus activi...”
basil essential oil (BEO) enhances flavor in beef burger
“Therefore, this essential oil might be used as antibacterial agent and flavor enhancer in meat products such as beef burger.”
basil essential oil (BEO) decreases growth rate of Staphylococcus aureus in beef burger
“In the storage temperature (4±1°C), the BEO decreased the growth rate of S. aureus in beef burger (P < 0.05).”