AI Article Synopsis

  • The study explored the treatment of postharvest basil (Ocimum basilicum L.) waste, focusing on drying methods and volatile compound extraction.
  • Oven-dried and microwaved samples showed different profiles, with a notable decrease in methyleugenol in microwaved samples, but higher antioxidant capacity and phenolic content.
  • Results suggested that microwaved basil waste, rich in beneficial compounds, could be repurposed in food, pharmaceutical, and cosmetic applications.

Article Abstract

The treatment of postharvest wastes is an integral part of the food value chain. Therefore, Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were extracted using hydrodistillation, headspace solid-phase microextraction (HS-SPME) and then analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Thirty volatiles were identified in raw material, with β-linalool, methyleugenol, methylcinnamate, and estragole predominating. Meanwhile, 24 and 18 volatiles were detected in the oven- and microwave-dried samples, with a significant decrease of methyleugenol content. The highest radical scavenging ability and total phenolic content were achieved for microwaved wastes using photochemiluminescence, DPPH, and Folin-Ciocalteu test. Moreover, 8 phenolic acids and 9 flavonoids were identified in the LC-MS/MS analysis, with significant contents of rosmarinic acid and luteolin (1042.45 and 11.68 µg/g of dry matter, respectively) in the microwaved basil. This experiment pointed out that microwaved basil wastes could be re-used in the food, pharmacy and/or cosmetic industries.

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Source
http://dx.doi.org/10.1016/j.foodchem.2021.131692DOI Listing

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