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 (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 (۰.۰۰, ۰.۰۶۲, ۰.۱۲۵, and ۰.۲۵%) at ۴±۱ºC temperature and storage time of up to ۱۲ days was evaluated on lipid oxidation, anti Staphylococcus aureus activity, and organoleptic effects in beef burger. The main compounds in BEO were methyl chavicol (۸۵.۱۹%), ۱,۸ cineol (۳.۹۶%), trans-alpha bergamotene (۱.۱۸%) and linalool (۱.۰۳%). In the storage temperature (۴±۱ºC), the BEO decreased the growth rate of S. aureus in beef burger (P< ۰.۰۵). Also, overall acceptance rate in the beef burger containing ۰.۱۲۵% BEO created a better sense in the product (P< ۰.۰۵). No significant differences were observed after adding different concentrations of essential oil to decrease lipid oxidation in raw beef burger (P> ۰.۰۵). Therefore, this essential oil might be used as antibacterial agent and flavor enhancer in meat products such as beef burger.

کلیدواژه ها:

Flavor enhancer ، Gas chromatography ، Ocimum basilicum ، Phytochemical components