Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

Abstract

Rosemary (Rosmarinus officinalis) and basil (Ocimum sanctum Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of different boiling times (5, 10, and 15 min) on the antioxidant and antimicrobial properties, and some selected phenolic compounds of these herbs was examined in this study. Experimental results revealed that basil displayed the highest total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity when it was boiled for 5 min, and the lowest TPC was obtained when it was boiled for 15 min. On the other hand, rosemary had the highest TPC, TFC, and antioxidant potential after being boiled for 15 min, while it had the lowest after being boiled for 5 min. There was no growth inhibition of rosemary extracts against gram-negative bacteria, whereas higher growth inhibition was observed against gram-positive bacteria. The MIC and MBC of rosemary ethanolic extract against Listeria monocytogenes were 5 and 5 mg/mL and against B. subtilis were 10 and 10 mg/mL, respectively. While MIC and MBC of methanolic extract against L. monocytogenes were 5 and 5 mg/mL and against Bacillus subtilis were and 5 and 5 mg/mL, respectively. Salicylic acid was the most abundant (324.7 mg/100 g dry weight (dw)) phenolic compound in the rosemary sample boiled for 5 min, and acetyl salicylic acid was the most abundant (122.61 mg/10 g dw) phenolic compound in the basil sample boiled for 15 min.

Formulation and Evaluation of Functional Candies Fortified with Carrot Juice and Fennel Seed Extract: Nutritional and Sensory Properties

“…This study was in strong evidence with the study conducted on the basil seeds that determined the effect of boiling temperature (>100 o C) on the TFC and TPC. It was concluded that with the increase in the boiling temperature from 5-15 o C, there was a clear decrease in the flavonoid contents (Salamatullah et al, 2021). Furthermore, there was an increase in TFC during thermal processing such as roasting and microwave drying (Babiker et al, 2021;Das et al, 2013).…”

Exploring the untapped potential of naturally occurring antimicrobial compounds: novel advancements in food preservation for enhanced safety and sustainability

“…Numerous studies have underscored the efficacy of spices, herbs, and their extracts in various forms-whole, powdered, and encapsulated-as potent natural antimicrobial agents (El-Saber Batiha et al, 2021;Khatri et al, 2023). The anti-microbial and antioxidant properties of these plant-derived substances are attributed to the presence of secondary metabolites, encompassing alkenyl phenols, phenolic acids, alkaloids, flavonoids, tannins, terpenoids, sesquiterpenes, saponins, and glycol (Salamatullah et al, 2021). These compounds not only combat spoilage microorganisms but also impart antioxidant benefits, mitigating oxidative spoilage.…”

Phenolic Compounds in Food: Characterization and Health Benefits

“…The study of Salamatullah et al [ 17 ] describes the effect of boiling techniques on the bioactive and antimicrobial properties of basil ( Ocimum sanctum ) and rosemary ( Rosmarinus officinalis ). The duration of the boiling time has a significant influence on total polyphenols and flavonoids content and antioxidant activity.…”