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Chemical and biological characterization of Ocimum basilicum L. phenolic extract and essential oil derived through ultrasound and microwave-assisted extraction techniques
Abstrakt
Plant-derived bioactive molecules are increasingly utilized in food processing as natural additives, driven by a growing interest in healthier lifestyles. This trend has spurred industries to reformulate products to meet the demands of health-conscious consumers. This study investigates the phenolic extract and essential oil of O. basilicum L. obtained via ultrasound-assisted extraction and microwave-assisted extraction, respectively. Characterization using ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS) for the basil phenolic extract (BPE) and Gas Chromatography-Mass Spectrometry (GCMS) for the basil essential oil (BEO) identified 82 compounds in BPE and 51 compounds, with rosmarinic acid and estragole as the main constituents, respectively. Both BPE and BEO exhibited significant antioxidant capacity. BPE showed higher antioxidant activity, with IC50 values of 0.740 ± 0.023 mg/mL against DPPH•, 0.408 ± 0.02 mg/mL for ABTS+•, and 0.289 ± 0.02 mg/mL for iron chelation. Conversely, BEO demonstrated IC50 values of 16.296 ± 0.394 mg/mL, 0.6870 ± 0.0203 mg/mL, and 3.9 ± 0.12 mg/mL for DPPH•, ABTS+• scavenging assays, and iron chelation, respectively. The growth inhibitory effect of BEO surpassed that of BPE against microbial strains, achieving total growth inhibition against C. albicans with a minimal inhibitory concentration (MIC) value of 0.04 mg/mL. BPE exhibited inhibitory effects against MRSA with a zone of inhibition of 19 ± 1.15 mm, while the lowest MIC value was observed against E. coli at 0.38 ± 0.03 mg/mL. These findings underling basil’s potential health-boosting, emphasizing its abundance in phenolic and volatile compounds.
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Autorzy (11)
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Sarah Hamid
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Naima Fadloun Oukil
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Hamza Moussa
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Nadjet Djihad
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Amel Attia
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Katia Djenadi
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Malik Mohamed Mahdjoub
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Mustapha Mounir Bouhenna
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Farid Chebrouk
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
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Food Bioscience
nr 60,
strony 104359 - .,
ISSN: 2212-4292 - Język:
- angielski
- Rok wydania:
- 2024
- Opis bibliograficzny:
- Hamid S., Fadloun Oukil N., Moussa H., Djihad N., Mróz M., Kusznierewicz B., Attia A., Djenadi K., Mahdjoub M. M., Mounir Bouhenna M., Chebrouk F.: Chemical and biological characterization of Ocimum basilicum L. phenolic extract and essential oil derived through ultrasound and microwave-assisted extraction techniques// Food Bioscience -,iss. 60 (2024), s.104359-.
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.fbio.2024.104359
- Źródła finansowania:
-
- Publikacja bezkosztowa
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 83 razy
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