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Vol.5 , No. 3, Publication Date: May 30, 2018, Page: 66-75
. This extract inhibits oxidative bleaching of β-carotene (IC<sub>50</sub>= 29.5±0.87 µg/mL) relatively less than BHA (IC<sub>50</sub>= 21±1 µg/mL) (P<0.001). Moreover, the extract protects sunflower oil against oxidation induced by copper (IC<sub>50</sub> = 17.78±0.04 μg/mL). This activity is lower than that exerted by BHA (IC<sub>50</sub>= 16.53±0.14 μg/mL) (P<0.001). The extract also provides a significant prevention of sunflower oil peroxidation during storage at 37°C (-53%, P <0.001) comparing to BHA which decreases oil peroxidation by 61% (P<0.001). Against, the phenolic extract decreased the peroxidation of oil after heating at 370°C/5h by 49% (P <0.001) while the BHA acts by 57% (P<0.001). The basil phenolic extract significantly reduced malonaldehyde content in beef stored at 4°C (P<0.001) and in turkey meat (P <0.001). The extract contains 211.28±1.99 mg/g total phenol. The phytochemical characterization by HPLC showed that the extract contains four phenolic acids: caftaric acid (2.9%), chicoric acid (5.5%), caffeic (4.3%) acid and rosmarinic acid (87.3%) which represents the major compound. In conclusion, we suggest that the basil phenolic extract is a good source of natural antioxidants that might be exploited in food preservation.&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Saloua Khatib, Laboratory of Biochemistry and Biotechnologies, University Mohamed I, Oujda, Morocco. |
| [2] | Mohamed Harnafi, Laboratory of Biochemistry and Biotechnologies, University Mohamed I, Oujda, Morocco. |
| [3] | Ilham Touiss, Laboratory of Biochemistry and Biotechnologies, University Mohamed I, Oujda, Morocco. |
| [4] | Oussama Bekkouch, Laboratory of Biochemistry and Biotechnologies, University Mohamed I, Oujda, Morocco. |
| [5] | Souliman Amrani, Laboratory of Biochemistry and Biotechnologies, University Mohamed I, Oujda, Morocco. |
| [6] | Hicham Harnafi, Laboratory of Biochemistry and Biotechnologies, University Mohamed I, Oujda, Morocco. |
In this study we investigated the protective effect of phenolic extract from sweet basil against oxidation in sunflower oil and meat. The phenolic extract scavenges DPPH radical with an IC50= 33.3±2.89 µg/mL which is less than that recorded by BHA (IC50= 24.17±1.44 µg/mL, P<0.01). This extract inhibits oxidative bleaching of β-carotene (IC50= 29.5±0.87 µg/mL) relatively less than BHA (IC50= 21±1 µg/mL) (P<0.001). Moreover, the extract protects sunflower oil against oxidation induced by copper (IC50 = 17.78±0.04 μg/mL). This activity is lower than that exerted by BHA (IC50= 16.53±0.14 μg/mL) (P<0.001). The extract also provides a significant prevention of sunflower oil peroxidation during storage at 37°C (-53%, P <0.001) comparing to BHA which decreases oil peroxidation by 61% (P<0.001). Against, the phenolic extract decreased the peroxidation of oil after heating at 370°C/5h by 49% (P <0.001) while the BHA acts by 57% (P<0.001). The basil phenolic extract significantly reduced malonaldehyde content in beef stored at 4°C (P<0.001) and in turkey meat (P <0.001). The extract contains 211.28±1.99 mg/g total phenol. The phytochemical characterization by HPLC showed that the extract contains four phenolic acids: caftaric acid (2.9%), chicoric acid (5.5%), caffeic (4.3%) acid and rosmarinic acid (87.3%) which represents the major compound. In conclusion, we suggest that the basil phenolic extract is a good source of natural antioxidants that might be exploited in food preservation.
Keywords
Sweet Basil, Phenolic Extract, Rosmarinic Acid, Antiradical Activity, Oil Peroxidation, Meat Lipid Oxidation
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