Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1394
4
1
gregorian
2015
7
1
17
4
online
1
fulltext
en
Antioxidant and Antibacterial Activity of Basil (Ocimum basilicum L.) Essential Oil in Beef Burger
The aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (<em>Ocimum basilicum </em>L.) essential oil (BEO) <em>in vitro</em>. 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 <em>Staphylococcus aureus</em> 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 <em>S. aureus</em> 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.
Flavor enhancer,Gas chromatography,Ocimum basilicum,Phytochemical components
817
826
http://jast.modares.ac.ir/browse.php?a_code=A-23-1000-8588&slc_lang=en&sid=23
R.
Sharafati Chaleshtori
R.
Sharafati Chaleshtori
100319475328460057268
100319475328460057268
Yes
Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Islamic Republic of Iran.
Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Islamic Republic of Iran.
N.
Rokni
N.
Rokni
100319475328460057267
100319475328460057267
No
Faculty of Veterinary Medicine, University of Tehran, Tehran, Islamic Republic of Iran.
Faculty of Veterinary Medicine, University of Tehran, Tehran, Islamic Republic of Iran.
M.
Rafieian-kopaei
M.
Rafieian-kopaei
100319475328460057266
100319475328460057266
No
Medical Plants Research Center, Shahre-Kord University of Medical Sciences, Shahr-e-Kord, Islamic Republic of Iran.
Medical Plants Research Center, Shahre-Kord University of Medical Sciences, Shahr-e-Kord, Islamic Republic of Iran.
F.
Drees
F.
Drees
100319475328460057265
100319475328460057265
No
Social Health Determinants Research Center, Shahre-Kord University of Medical Sciences, Shahre-Kord, Islamic Republic of Iran.
Social Health Determinants Research Center, Shahre-Kord University of Medical Sciences, Shahre-Kord, Islamic Republic of Iran.
E.
Salehi
E.
Salehi
100319475328460057264
100319475328460057264
No
Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Islamic Republic of Iran.
Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Islamic Republic of Iran.