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Potential of Basil (Ocimum basilicum L.) as bioactive ingredient and natural preserver

2015Conference object Open access
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dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorĆirić, Ana
dc.contributor.authorSoković, Marina
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-03T16:16:07Z
dc.date.available2015-11-03T16:16:07Z
dc.date.issued2015
dc.description.abstractBasil (Ocimum basilicum L.) is a much appreciated plant, both for culinary purposes and for health treatments. It is used in many dishes and is also known for its properties as an appetite stimulant, carminative, and diuretic. It is also used as a mouth wash to cure inflammations. These bioactive properties could be correlated with its phenolic fraction. In this work the polyphenols present in both the infusion and decoction of basil, detected through HPLC-DAD-ESI/MS, are reported, along with the antitumor, antimicrobial and antioxidant activities. Among the polyphenols, rosmarinic acid was the main phenolic acid, and quercetin-3-O-rutinoside the main flavonoid. With regard to the antitumor properties, five cell lines were tested (MCF7, NCI-H460, HeLa, HepG2). The infusion showed a moderate activity against NCI-H460, HeLa and HepG2, while the decoction only showed activity against HeLa and HepG2. None of the extracts showed hepatotoxicity for non-tumour porcine liver cells (PLP2). In terms of antimicrobial activity, the results were very interesting. Regarding the bacterial strains, both the decoction and iníüsion revealed similar results, with Staphylococcus aureus, and Micrococcus flavus being the most sensitive species, with minimum inhibitory concentrations lower for the extracts than the positive controls. In terms of the antifungal activity both extracts were very effective against Asperguulus ochraceus, Aspergillus niger, Trichoderma viridae and Penicillium ochrochloron with minimum inhibitory concentrations lower than the positive controls for both extracts. Regarding the antioxidant activity, both the extracts yielded very similar results, and the effects were as follows: thiobarbituric acid reactive substances inhibition (TBARS) > reducing power > 2,2-diphenyl-l-picrylhydrazyl (DPPH) scavenging activity > (β-carotene bleaching inhibition. These results place basil as a very interesting matrix to be added to foodstuffs due to its good taste, but also as a functional and/or preserver ingredient, given its high antioxidant and antimicrobial activities. Furthermore, our research group is testing this plant as a functional ingredient and natural preserver in "Serra da Estrela" cheese.pt_PT
dc.identifier.citationCarocho, Márcio; Barros, Lillian; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Santos-Buelga, Celestino; Morales, Patricia; Ferreira, Isabel C.F.R. (2015). Potential of Basil (Ocimum basilicum L.) as bioactive ingredient and natural preserver. In 5th MoniQA International Conference 2015. Porto. ISBN 978-3-9504109-0-7pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/12254
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationPRODER 46577- PlantLactpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titlePotential of Basil (Ocimum basilicum L.) as bioactive ingredient and natural preserverpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.citation.title5th MoniQA International Conference 2015, Food and Helath- Risks and beneffitspt_PT
oaire.fundingStream5876
person.familyNameCarocho
person.familyNameBarros
person.familyNameCalhelha
person.familyNameFerreira
person.givenNameMárcio
person.givenNameLillian
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
person.identifier144781
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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