Common basil (Ocimum basilicum L.), one of the most important aromatic perennial herbs due to its essential oil composition, belongs to Lamiaceae (Labiatae) family. Basil is an economically important herb and it is considered one of the finest aromatic herbs, being widely used as flavor in food industry. Basil samples were characterized in terms of chlorophyll content, total polyphenols, antioxidant activity, and volatile oil content. The fresh harvested leaves and the processed powder from leaves were hydro-distilled for 3 h in a Clevenger-type apparatus. The volatile oil was measured and collected for further GC-MS analysis. As drying technology, freeze-drying was used until the samples reached a loss of 85% from the fresh weigh, with the final dry matter content of 95.86%. Variations for the main constituents of volatile oil: 1,8-cineole, linalool, methyl chavicol, eugenol, α-bergamotene, and α-epi-cadinol were observed after processing.
DA-146
Submitted by Oana on 15. February 2021 - 4:39
Dissemination activity type:
Article
Article type:
Journal article
Title of article:
Variation of bioactive compounds in organic Ocimum basilicum L. during freeze-drying processing
Country of publication:
Romania
Target group(s):
Agrofood chain
Students
Name of Journal:
Scientific Papers. Series B, Horticulture
Volume number:
Vol. LXIV, No. 1
Pages:
397-404
Year:
2020
Status:
Accepted
Abstract: