Antioxidant and Antibacterial Activity of Basil ( Ocimum basilicum L.) Essential Oil in Beef Burger

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.