Characterization of purple basil ( Ocimum basilicum L.) leaf and sherbet (a traditional beverage): physicochemical and volatile compositions, and sensory properties
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tubitak Scientific & Technological Research Council Turkey
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Sherbet is one of the most popular traditional beverages in T & uuml;rkiye and it has existed since the early times of the Ottoman Empire. The production of sherbet consists of the dilution of mixed syrups made from various plants, flowers, fruits, roots, barks, or seeds. In this study, purple basil ( Ocimum basilicum L.) sherbet was produced, and the physical changes, phenolic content, volatile profile, and sensory properties were evaluated. Comparison of the analytical results of the fresh basil and sherbet samples showed that the color values of the fresh basil increased after sherbet production. The total phenolic contents were 4.85 and 15.53 mg GAE g -1 for the fresh basil and sherbet, respectively. Linalool, 1,8-cineole, dl-limonene, 2-propenoic acid, (E)-cinnamaldehyde, and eugenol were the predominant volatile compounds, according to the solid-phase microextraction-gas chromatography-mass spectrometry analysis. The samples scored highly in the sensory evaluation and were appreciated by the panelists. In view of the analysis results, the industrial production of traditional purple basil sherbet is highly recommended due to its striking color, intense aroma, and high added value taste.
Açıklama
Anahtar Kelimeler
Traditional beverage, medicinal and aromatic plants, color, total phenolics, sensory evaluation
Kaynak
Turkish Journal of Agriculture and Forestry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
48
Sayı
6
