| dc.description.abstract | This main purpose of this study was to investigate the effects of pretreating with ultrasonic, Viscozyme L and combination of ultrasound and Viscozyme L on the quality of basil (Ocimum basilicum L.) essential oil. Basil leaves were treated at different sonication duration (30-120 minutes), different sonication temperature (30-50oC) or different enzymatic incubation time (30-120 minutes) before running hydrodistillation. The obtained results showed that combination of ultrasonic and Viscozyme L treatments increased oil yield, antioxidant capacity, chemical compositions and antimicrobial activities of essential oil. The maximum oil yields of the basil ultrasound-assisted hydrodistillation (UAHD) was 0.261 ± 0.016 (%) and the enzyme Viscozyme L-assisted hydrodistillation (EAHD) was 0.359 ± 0.003 (%), corresponding to 90 and 120 minutes of treatments. Interestingly applying both ultrasound and Viscozyme L (CAHD) treatments gave the highest yield, at 0.446 ± 0.009 (%) as compared to the others. Meanwhile, the strongest antioxidant capacities were recorded from 90 min UAHD,120 min EAHD and 120 min CAHD oil samples with values of 60.2 ± 2.4 (%), 52.7 ± 2.5 (%) and 25.5 ± 0.2 (%), respectively.
Key words:
Antioxidant, Basil oil, GCMS, hydrodistillation, oil yield, Ultrasound, Viscozyme L. | en_US |
