Basil (Ocimum Basilicum L.) as a Natural Antioxidant

Abstract

The antioxidant activity from basil ethanol extract, the effect on oxidative stability, total polar compounds, tocopherols levels and fatty acid profile in soybean oil under thermoxidation were evaluated. The basil leaves were dried in lyophilizer, ground and subjected to extraction with ethanol. The soybean oil (SO), soybean oil with 50 mg/kg of tert‐butylhydroquinone (TBHQ), soybean oil with 3,000 mg/kg of extract (BE) and soybean oil with 3,000 mg/kg of extract and 50 mg/kg of TBHQ (mixture) treatments were subjected to 180 ± 5C for 20 h. Oil samples were taken at 0, 10 and 20 h and subjected to analysis. The addition of the basil extract increased oxidative stability and resulted in lower formation of total polar compounds. Although the content of tocopherols and polyunsaturated fatty acids decreased over the course of heating, their values remained higher than the SO treatments. Synergistic effect was not observed in the mixture treatment. Practical Applications Antioxidants are important ingredients in food processing because they have the capacity to protect foods containing oils and fats, from damage caused by free radicals and reactive oxygen species. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned due to toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants. Several species of the Lamiaceae family are used in cooking, medicine and by the pharmaceutical industry, standing out is basil. Being rich in compounds with high antioxidant activity, basil extract can be used to replace synthetic antioxidants used in vegetable oils.

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

“…These values were in agreement with Veronezi et al ( 2014 ) studies. However, Chowdhury et al ( 2007 ) studies showed that the total content of MUFA and PUFA in SBO was similar to our results, but the percentage of monounsaturated and polyunsaturated fatty acids in sunflower oil were different.…”

Antioxidant Effect of Thyme (T hymus vulgaris L.) and Oregano (O riganum vulgare L.) Extracts in Soybean Oil Under Thermoxidation

“…Veronezi et al . () found that in the treatment with soybean oil with 3,000 mg/kg of basil extract, the oxidative stability remained stable up to 10 h of heating at a temperature of 180 ± 5C, whereas in the mixture treatment (soybean oil with the addition of a mixture of 3,000 mg/kg of basil extract and 50 mg/kg TBHQ), it remained stable for a period of 20 h. Angelo and Jorge () observed that the antioxidant capacity of coriander and ascorbyl palmitate extract (added in combination) increased the induction period of sunflower oil when compared with the application of each antioxidant isolatedly. In the same way, in a study performed by Luzia and Jorge (), the addition of lemon seed extract (2,400 mg/kg) in combination with TBHQ (25 mg/kg) in soybean oil presented greater efficiency in the protection of oil than when TBHQ was used isolatedly and in higher concentrations (50 mg/kg).…”

Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves

“…However, no significant difference (P>0.05) was observed among fresh samples exposed to three different types of solvent. Veronezi et al (2014) reported 31% of antioxidant activity of basil by using DPPH assay. Additionally, 73.75% of DPPH inhibition in Thai basil was reported by Naidu et al (2016).…”