Work

Variation of bioactive compounds in organic Ocimum basilicum L. during freeze-drying processing

Year: 2020

Type: article

Abstract: \nCommon basil (Ocimum basilicum L.), one of the most important aromatic perennial herbs due to its essential oil composition, belongs to Lamiaceae (Labiatae) family. Basil is an economically important herb and it is considered one of the finest aromatic herbs, being widely used as flavor in food industry. Basil samples were characterized in terms of chlorophyll content, total polyphenols, antioxidant activity, and volatile oil content. The fresh harvested leaves and the processed powder from leaves were hydro-distilled for 3 h in a Clevenger-type apparatus. The volatile oil was measured and collected for further GC-MS analysis. As drying technology, freeze-drying was used until the samples reached a loss of 85% from the fresh weigh, with the final dry matter content of 95.86%. Variations for the main constituents of volatile oil: 1,8-cineole, linalool, methyl chavicol, eugenol, α-bergamotene, and α-epi-cadinol were observed after processing.

Source: Organic Eprints (International Centre for Research in Organic Food Systems, and Research Institute of Organic Agriculture)

Authors: Violeta Alexandra Ion, Florin Nicolau, Petre Andrei, Oana-Crina Bujor, L. Bădulescu

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funders: European Commission, Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii, Coordination of European Transnational Research in Organic Food and Farming Systems, Horizon 2020 Framework Programme, Colegiul Consultativ pentru Cercetare-Dezvoltare şi Inovare

Award: G4937468798

OpenAlex ID: W3190006485

FWCI: 0.41

Cites: 23

Cited by: 10

Related to: 10