Sharafati Chaleshtori, R., Rokni, N., Rafieian-kopaei, M., Drees, F., Salehi, E. (2015). Antioxidant and Antibacterial Activity of Basil (Ocimum basilicum L.) Essential Oil in Beef Burger. , 17(4), 817-826.
R. Sharafati Chaleshtori; N. Rokni; M. Rafieian-kopaei; F. Drees; E. Salehi. "Antioxidant and Antibacterial Activity of Basil (Ocimum basilicum L.) Essential Oil in Beef Burger". , 17, 4, 2015, 817-826.
Sharafati Chaleshtori, R., Rokni, N., Rafieian-kopaei, M., Drees, F., Salehi, E. (2015). 'Antioxidant and Antibacterial Activity of Basil (Ocimum basilicum L.) Essential Oil in Beef Burger', , 17(4), pp. 817-826.
Sharafati Chaleshtori, R., Rokni, N., Rafieian-kopaei, M., Drees, F., Salehi, E. Antioxidant and Antibacterial Activity of Basil (Ocimum basilicum L.) Essential Oil in Beef Burger. , 2015; 17(4): 817-826.

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

Journal of Agricultural Science and Technology
Article 3, Volume 17, Issue 4, 2015, Pages 817-826    PDF (198.42 K)
Authors
R. Sharafati Chaleshtori* 1; N. Rokni2; M. Rafieian-kopaei3; F. Drees4; E. Salehi1
1Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Islamic Republic of Iran.
2Faculty of Veterinary Medicine, University of Tehran, Tehran, Islamic Republic of Iran.
3Medical Plants Research Center, Shahre-Kord University of Medical Sciences, Shahr-e-Kord, Islamic Republic of Iran.
4Social Health Determinants Research Center, Shahre-Kord University of Medical Sciences, Shahre-Kord, Islamic Republic of Iran.
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). 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.
Keywords
Flavor enhancer; Gas chromatography; Ocimum basilicum; Phytochemical components
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