Abstract
The effectiveness of basil oil on the nutritional properties of Cavendish banana and chemical composition of basil oil and oil residue levels of treated banana fruits were evaluated in this study. Cavendish banana hands were treated with 1% alum (w/v), 1% alum (w/v) + 0.4% Ocimum basilicum (basil) oil, distilled water (control) and packaged in Low Density Polyethylene (LDPE) bags and stored at a cold room at 12-14ºC. After two weeks of cold storage banana were induced ripened and nutritional contents of treated Cavendish banana were determined. Gas Chromatography - Mass Spectrometry (GC-MS) was instrumental in identifying the chemical constituents of basil oil as well as residues in basil oil treated Cavendish banana peel after two weeks of storage at 12-14ºC. Nutritional properties of basil oil treated Cavendish banana showed no adverse changes compared to control. Methyl chavicol (estragole) was the most abundant component (74.44%) of basil oil followed by linalool (15.01%). GC-MS data revealed that negligible amount of residues of basil oil retained in treated Cavendish banana after 14 days. Basil oil treatment and subsequent modified atmosphere packaging of Cavendish banana is recommended as an ecofriendly strategy for air freight or long distance transport over land.
Highlights
Ocimum basilicum L. which is known as Sweet Basil in the family Lamiaceae is a native herb to Asia, enriched with plenty of phytochemicals with considerable nutritional and antioxidant properties as well as ample health benefits (Paton, 1992; Shafique et al, 2011)
Basil oil treatment and subsequent modified atmosphere packaging of Cavendish banana is recommended as an ecofriendly strategy for air freight or long distance transport over land
Moisture content ranged between 76.35 - 76.76% while protein content ranged between 1.37 - 1.55% of alum treated, alum + basil oil treated and control Cavendish banana
Summary
Ocimum basilicum L. which is known as Sweet Basil in the family Lamiaceae is a native herb to Asia, enriched with plenty of phytochemicals with considerable nutritional and antioxidant properties as well as ample health benefits (Paton, 1992; Shafique et al, 2011). Sweet basil is widely used for preparation of essential oils, dried leaves as a culinary herb, condiment/spice in various dishes and food preparations (salads, sauces, pasta and Mediterranean cuisine). In medicine it is used for treating of headaches, kidney malfunctions, constipation, coughs, diarrhea, worms and warts (Ben-aliet al., 2014). According to Zollo et al (1998) basil oil showed a complete inhibition of the growth of Candida albicans and A. flavus at 5000 ppm concentration, during a 7-day incubation period. This oil extract showed strong antifungal activity towards Fusarium spp. Verticillioides and F. subglutinans) isolated from spoiled cakes and the fungal growth was inhibited completely at 1.5 ml / 100ml concentration of basil oil(Kocić-Tanackov et al, 2011)
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