In the current context, non-communicable chronic diseases have a high incidence in Brazil
and in the world, with diet being one of the modifiable factors that prevent the appearance of
these diseases, inferring that the insertion of protective foods is extremely important. Among
the beneficial food alternatives, the consumption of basil (Ocimum basilicum) stands out,
which is an aromatic herb originating in the Mediterranean region, used as a food condiment
in natura and mainly dehydrated forms, due to its pleasant flavor and aroma. In addition, it is
widely used as a herbal medicine in the treatment of diseases due to its bioactive properties.
Thus, the objective of this work is to evaluate and compare the levels of bioactive compounds
present in basil leaves in natura and after thermal drying processing, using methodological
procedures that follow internationally recommended and accepted standards. Fresh basil
leaves had 9.50 mg/100g (vitamin C), 1.8 mg EAG/g (total polyphenols), 0.73 mg/g
(flavonoids), 2287.8 μg/100g (chlorophyll a) , 1003.8 μg/100g (chlorophyll b), 52.42 μg/100g
(total carotenoids), 17.26 μg/100g (alpha-carotene), 16.71 μg/100g (beta-carotene) and 18.45
μg/100g (zeaxanthin). Regarding the colorimetric analysis, there was a tendency towards
green due to the result of a* being positive (34.05) and yellow due to the value of b* obtained
being negative (-14.95). In the dehydrated sample, 6.33 mg/100g of vitamin C, 3.9 mg EAG/g
of total polyphenols, 0.78 mg/g of flavonoids, 593.71 μg/100g of total carotenoids, 167, 85
μg/100g of alpha carotene, 200.61 μg/100g of beta-carotene, 225.25 μg/100g of zeaxanthin,
2607.4 μg/100g of chlorophyll and 2287.8 μg/100g of chlorophyll b. Furthermore, a decrease
in the parameters L*, a* and b* was observed, which consequently indicates a change in color
in the dry sample. The FTIR analysis showed the presence of fibers in the material that went
through the drying process. In view of this, it is concluded that basil is a nutritionally rich
aromatic herb because it presents expressive levels of bioactive compounds that can be
degraded or undergo an increase in its bioaccessibility by the thermal process of dry heat.
|
