Abstract:
The aim of this study was evaluation of phytochemic
al 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 a
lso evaluated in beef burger product. In this
empirical study, essential oil of the basil was iso
lated by hydrodistillation. Then, BEO was
analyzed
by
gas
chromatography-flame
ionization
det
ector
(GC-FID)
and
gas
chromatography/mass spectrometry (GC-MS). The effec
t 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 co
ncentrations 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.
Keywords: Flavor enhancer, Gas chromatography,
Ocimum basilicum
, Phytochemical
components.
