Antioxidant Effect of Ocimum basilicum Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets
Authors
Hafiz Nadeem
Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
Saeed Akhtar
Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
Tariq Ismail
Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
Muhammad Qamar
Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
Piero Sestili
Department of Biomolecular Sciences, Università degli Studi di Urbino Carlo Bo, 61029 Urbino, Italy
Wisha Saeed
Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
Muhammad Azeem
Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Abbotabad 22060, Pakistan
Tuba Esatbeyoglu
Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
A commonly observed chicken meat issue is its lipid oxidation that leads to deterioration of its organoleptic and nutritional properties and its further-processed products. Basil (Ocimum basilicum L.) is one of the traditional culinary herbs exhibiting food preservation properties. The current study investigated the essential oil composition, antioxidant activity and in vitro cytotoxic capacity of the essential oil of basil indigenous to Pakistan. GC–MS analysis of the essential oil revealed the presence of 59 compounds that constituted 98.6% of the essential oil. O. basilicum essential oil (OB-EO) exhibited excellent antioxidant activity, i.e., IC50 5.92 ± 0.15 µg/mL as assayed by the DPPH assay, 23.4 ± 0.02 µmoL Fe/g by FRAP, and 14.6 ± 0.59% inhibition by H2O2. The brine shrimp lethality assay identified an average mortality of ~18% with OB-EO at 10–1000 µg/mL, while that of the same concentration range of the standard drug (etoposide) was 72%. OB-EO was found to be non-toxic to HeLa and PC-3 cell lines. TBARS contents were significantly decreased with increase of OB-EO in chicken nuggets. The lowest TBARS contents were recorded in nuggets supplemented with 0.3% OB-EO, whereas the highest overall acceptability score was marked to the treatments carrying 0.2% OB-EO. The results suggest OB-EO as a promising carrier of bioactive compounds with a broad range of food preservation properties, and which has a sensory acceptability threshold level for chicken nuggets falling between 0.2-0.3% supplementation. Future research must investigate the antibacterial impact of OB-EO on meat products preserved with natural rather than synthetic preservatives.
Keywords: antioxidant, basil, essential oil, functional food, meat, microbial spoilage, preservative, sensory, shelf life, toxicity
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