Author/Authors :
Bamidele Falowo, Andrew Department of Livestock and Pasture Science - Faculty of Science and Agriculture - University of Fort Hare - Alice 5700, South Africa , Esnart Mukumbo, Felicitas Department of Livestock and Pasture Science - Faculty of Science and Agriculture - University of Fort Hare - Alice 5700, South Africa , Monday Idamokoro, Emrobowansan MPED Research Center - Department of Botany - University of Fort Hare - Alice 5700, South Africa , Jide Afolayan, Anthony MPED Research Center - Department of Botany - University of Fort Hare - Alice 5700, South Africa , Muchenje, Voster Department of Livestock and Pasture Science - Faculty of Science and Agriculture - University of Fort Hare - Alice 5700, South Africa
Abstract :
The global meat industry is characterised by a growing interest in natural preservative additives. Tis study determined the efect
of sweet basil (Ocimum basilicum L.) essential oil (SBEO) on colour and lipid oxidation in minced beef. Te phytoconstituents of
SBEO were analyzed by gas chromatography mass spectrometry.Tereafer, 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). Te 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. Tirty-two bioactive compounds with reported antioxidant
and antimicrobial and activities were identifed 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. Te addition of 2% and 4% SBEO improved colour and lipid oxidative stability, demonstrating potential for its use as a natural antioxidant additive in meat.
Keywords :
Phytochemical Constituents , Antioxidant Activity , Sweet Basil , Ocimum basilicum L. , Essential Oil , Ground Beef , Boran , Nguni Cattle
