Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary
Rosemary (<i>Rosmarinus officinalis</i>) and basil (<i>Ocimum sanctum</i> Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-12-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/23/7373 |
| _version_ | 1797507339196039168 |
|---|---|
| author | Ahmad Mohammad Salamatullah Khizar Hayat Shaista Arzoo Abdulhakeem Alzahrani Mohammed Asif Ahmed Hany M. Yehia Tawfiq Alsulami Nawal Al-Badr Bandar Ali M Al-Zaied Mohammed Musaad Althbiti |
| author_facet | Ahmad Mohammad Salamatullah Khizar Hayat Shaista Arzoo Abdulhakeem Alzahrani Mohammed Asif Ahmed Hany M. Yehia Tawfiq Alsulami Nawal Al-Badr Bandar Ali M Al-Zaied Mohammed Musaad Althbiti |
| author_sort | Ahmad Mohammad Salamatullah |
| collection | DOAJ |
| description | Rosemary (<i>Rosmarinus officinalis</i>) and basil (<i>Ocimum sanctum</i> Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of different boiling times (5, 10, and 15 min) on the antioxidant and antimicrobial properties, and some selected phenolic compounds of these herbs was examined in this study. Experimental results revealed that basil displayed the highest total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity when it was boiled for 5 min, and the lowest TPC was obtained when it was boiled for 15 min. On the other hand, rosemary had the highest TPC, TFC, and antioxidant potential after being boiled for 15 min, while it had the lowest after being boiled for 5 min. There was no growth inhibition of rosemary extracts against gram-negative bacteria, whereas higher growth inhibition was observed against gram-positive bacteria. The MIC and MBC of rosemary ethanolic extract against <i>Listeria monocytogenes</i> were 5 and 5 mg/mL and against <i>B. subtilis</i> were 10 and 10 mg/mL, respectively. While MIC and MBC of methanolic extract against <i>L. monocytogenes</i> were 5 and 5 mg/mL and against <i>Bacillus subtilis</i> were and 5 and 5 mg/mL, respectively. Salicylic acid was the most abundant (324.7 mg/100 g dry weight (dw)) phenolic compound in the rosemary sample boiled for 5 min, and acetyl salicylic acid was the most abundant (122.61 mg/10 g dw) phenolic compound in the basil sample boiled for 15 min. |
| first_indexed | 2024-03-10T04:47:08Z |
| format | Article |
| id | doaj.art-306717c715d145a79c1544c5742de885 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T04:47:08Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-306717c715d145a79c1544c5742de8852023-11-23T02:51:34ZengMDPI AGMolecules1420-30492021-12-012623737310.3390/molecules26237373Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and RosemaryAhmad Mohammad Salamatullah0Khizar Hayat1Shaista Arzoo2Abdulhakeem Alzahrani3Mohammed Asif Ahmed4Hany M. Yehia5Tawfiq Alsulami6Nawal Al-Badr7Bandar Ali M Al-Zaied8Mohammed Musaad Althbiti9Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaRosemary (<i>Rosmarinus officinalis</i>) and basil (<i>Ocimum sanctum</i> Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of different boiling times (5, 10, and 15 min) on the antioxidant and antimicrobial properties, and some selected phenolic compounds of these herbs was examined in this study. Experimental results revealed that basil displayed the highest total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity when it was boiled for 5 min, and the lowest TPC was obtained when it was boiled for 15 min. On the other hand, rosemary had the highest TPC, TFC, and antioxidant potential after being boiled for 15 min, while it had the lowest after being boiled for 5 min. There was no growth inhibition of rosemary extracts against gram-negative bacteria, whereas higher growth inhibition was observed against gram-positive bacteria. The MIC and MBC of rosemary ethanolic extract against <i>Listeria monocytogenes</i> were 5 and 5 mg/mL and against <i>B. subtilis</i> were 10 and 10 mg/mL, respectively. While MIC and MBC of methanolic extract against <i>L. monocytogenes</i> were 5 and 5 mg/mL and against <i>Bacillus subtilis</i> were and 5 and 5 mg/mL, respectively. Salicylic acid was the most abundant (324.7 mg/100 g dry weight (dw)) phenolic compound in the rosemary sample boiled for 5 min, and acetyl salicylic acid was the most abundant (122.61 mg/10 g dw) phenolic compound in the basil sample boiled for 15 min.https://www.mdpi.com/1420-3049/26/23/7373food processingherbal teaboilingantioxidant activityantimicrobial activity |
| spellingShingle | Ahmad Mohammad Salamatullah Khizar Hayat Shaista Arzoo Abdulhakeem Alzahrani Mohammed Asif Ahmed Hany M. Yehia Tawfiq Alsulami Nawal Al-Badr Bandar Ali M Al-Zaied Mohammed Musaad Althbiti Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary Molecules food processing herbal tea boiling antioxidant activity antimicrobial activity |
| title | Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary |
| title_full | Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary |
| title_fullStr | Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary |
| title_full_unstemmed | Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary |
| title_short | Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary |
| title_sort | boiling technique based food processing effects on the bioactive and antimicrobial properties of basil and rosemary |
| topic | food processing herbal tea boiling antioxidant activity antimicrobial activity |
| url | https://www.mdpi.com/1420-3049/26/23/7373 |
| work_keys_str_mv | AT ahmadmohammadsalamatullah boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT khizarhayat boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT shaistaarzoo boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT abdulhakeemalzahrani boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT mohammedasifahmed boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT hanymyehia boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT tawfiqalsulami boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT nawalalbadr boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT bandaralimalzaied boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary AT mohammedmusaadalthbiti boilingtechniquebasedfoodprocessingeffectsonthebioactiveandantimicrobialpropertiesofbasilandrosemary |