Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
المؤلفون المشاركون
Falowo, Andrew Bamidele
Mukumbo, Felicitas Esnart
Idamokoro, Emrobowansan Monday
Muchenje, Voster
Afolayan, Anthony Jide
المصدر
International Journal of Food Science
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-8، 8ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-01-01
دولة النشر
مصر
عدد الصفحات
8
الملخص EN
The global meat industry is characterised by a growing interest in natural preservative additives.
This study determined the effect of sweet basil (Ocimum basilicum L.) essential oil (SBEO) on colour and lipid oxidation in minced beef.
The phytoconstituents of SBEO were analyzed by gas chromatography mass spectrometry.
Thereafter, minced beef samples from Nguni and Boran cattle were treated with either no additives (control, C) or SBEO added at 2% (SB2), 4% (SB4), or 6% (SB6).
The meat samples were aerobically packaged and stored (4 ± 1°C) for seven days for measurement of lightness (L⁎), redness (a⁎), yellowness (b⁎), hue, chroma, and lipid oxidation (acid-reactive substances, TBARS) on days 0, 4, and 7.
Thirty-two bioactive compounds with reported antioxidant and antimicrobial and activities were identified in SBEO, including Estragole (41.40%), 1, 6-Octadien-3-ol, 3,7-dimethyl (29.49%), and trans-.alpha.-Bergamotene (5.32%).
On days 0, 4, and 7, SB2, SB4, and SB6 had higher (P < 0.05) L⁎, a⁎, b⁎, hue, and chroma values; and on days 0 and 4 TBARS were lower (P < 0.05) in SB2 and SB4 than C and SB6.
The addition of 2% and 4% SBEO improved colour and lipid oxidative stability, demonstrating potential for its use as a natural antioxidant additive in meat.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Falowo, Andrew Bamidele& Mukumbo, Felicitas Esnart& Idamokoro, Emrobowansan Monday& Afolayan, Anthony Jide& Muchenje, Voster. 2019. Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle. International Journal of Food Science،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1165324
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Falowo, Andrew Bamidele…[et al.]. Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle. International Journal of Food Science No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1165324
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Falowo, Andrew Bamidele& Mukumbo, Felicitas Esnart& Idamokoro, Emrobowansan Monday& Afolayan, Anthony Jide& Muchenje, Voster. Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle. International Journal of Food Science. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1165324
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1165324
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر