Characterization of purple basil ( Ocimum basilicum L.) leaf and sherbet (a traditional beverage): physicochemical and volatile compositions, and sensory properties

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dc.contributor.authorYigitvar, Isra
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:30:42Z
dc.date.available2026-04-04T13:30:42Z
dc.date.issued2024
dc.departmentİnönü Üniversitesi
dc.description.abstractSherbet 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.
dc.description.sponsorshipInonu University Scientific Research Projects Unit, Malatya, Turkiye [2016/107, FED-2017-711]
dc.description.sponsorshipThis study was partially financed by the Inonu University Scientific Research Projects Unit, Malatya, Turkiye (Project number: 2016/107 and FED-2017-711) .
dc.identifier.doi10.55730/1300-011X.3240
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue6
dc.identifier.orcid0000-0002-4274-2729
dc.identifier.orcid0000-0001-8950-2434
dc.identifier.scopus2-s2.0-85212526121
dc.identifier.scopusqualityQ1
dc.identifier.trdizinid1391913
dc.identifier.urihttps://doi.org/10.55730/1300-011X.3240
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1391913
dc.identifier.urihttps://hdl.handle.net/11616/108319
dc.identifier.volume48
dc.identifier.wosWOS:001376602800018
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherTubitak Scientific & Technological Research Council Turkey
dc.relation.ispartofTurkish Journal of Agriculture and Forestry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250329
dc.subjectTraditional beverage
dc.subjectmedicinal and aromatic plants
dc.subjectcolor
dc.subjecttotal phenolics
dc.subjectsensory evaluation
dc.titleCharacterization of purple basil ( Ocimum basilicum L.) leaf and sherbet (a traditional beverage): physicochemical and volatile compositions, and sensory properties
dc.typeArticle

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