BASIL (OCIMUM BASILICUM L.) CHEMICAL COMPOSITIONS AND APPLICATIONS IN FOOD PROCESSING

Bianca Vasilica BELDEAN (TĂTAR), Maria Simona CHIS, Sevastița MUSTE, Maria Evelina BORDEAN, Ioana Elena MURESAN (VIMAN), Mădălina Alexandra MATEESCU, Lidia SZANTO, Georgiana FOSTOC

Abstract


Nowadays, the consumers’ awareness and health-consciousness are increasing, which results in food selection and pressure to avoid the synthetic additives that may be responsible for many health risks, including cancer and carcinogenesis. Given these circumstances, many laboratories have done extensive research in order to develop safer natural antioxidants. This mini review attempts to provide new information about basil (Ocimum basilicum L.), which could be used in the prevention and treatment of various diseases caused by tested pathogens. Basil essential oil could be a good alternative to synthetic antimicrobials. It could also be used as raw material in food manufacturing and in the pharmaceutical and chemical industry. The aim of the present mini-review is to synthesize the main uses of basil (Ocimum basilicum L.) as an aromatic plant, highlighting its chemical composition with effects on food preservation and human health, highlighting its chemical composition with effects on food preservation and human health.

Keywords


basil, Ocimum basilicum L., food applications, oil, antioxidant, antimicrobial

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