PHYTOCHEMICAL, ANTIOXIDANT AND SENSORY ANALYSIS OF BASIL SEED BEVERAGE INCORPORATED WITH BASIL SEED GUM AS A HYDROCOLLOID

Abstract

This study was carried out with the objective to prepare Basil seed (Ocimum basilicum) beverage and analyze its phytochemical, antioxidant and sensory parameters. BSB samples A(control), B, C, D were prepared with addition of various proportion of BSG (0%, 0.1%, 0.2% and 0.3%, respectively). Basil seed, control and the selected BSB were subjected to organic solvent(methanol) for methanolic extraction. The procedure used for extraction was maceration (48 h for TPC and TFC and 24 h for antioxidant activity at 27 °C). major phytochemicals (phenol and flavonoid) content along with DPPH radical scavenging activity were determined for all prepared extracts. The sensory analysis was carried out for color, taste, appearance, mouthfeel and overall acceptability of four BSB samples using 9 point hedonic scale rating test. Analysis of variance (ANOVA) was done and Tukey’s honesty test was performed using Genstat (Genstat Discovery Edition 12, 2009) to check the significant relationship between the mean values of the samples at 5% level of significance. From ANOVA, sample B with 0.1% BSG was obtained as the best among the four samples. The moisture, protein, fat, ash, crude fiber and carbohydrate content of the basil seeds were found to be 5.50%, 21.86%, 28.05%, 4.58%, 37.95% and 7.56% consecutively. The BSB sample A (without BSG) and sample B (best sample with BSG, 0.1%) were found to have TSS, Ph, acidity, vitamin C and sedimentation height of 11Bx, 3.43, 0.286%, 6.067 mg/100g and 57.14% and 11 °Bx, 3.28, 0.273, 6.537 mg/100g and 96.49%, respectively. The WHC of BSG was 68.09 g/g BSG. From the methanolic extract of basil seed, TPC, TFC, and antioxidant activity as DPPH RSA were found to be 25.010 mg GAE/g seed sample (DM), 11.635 mg QE/g seed sample (DM) and 78.94%, respectively. Likewise, TPC, TFC and DPPH RSA of sample A and sample B was found to be 476.588 µg GAE/ml BSB, 73.409 µg QE/ml BSB and 45.64% and 568.892 µg GAE/ml BSB, 86.790 µg QE/ml BSB and 49.16%, consecutively. Results indicated that basil seeds are high in nutrition and biochemical compounds as claimed in the work of other researchers and BSB sample with 0.1% BSG showed significantly good sensory attributes and higher percentage of sedimentation height that confirms the hydrocolloid property of BSG. Furthermore, in comparison to sample A sample B with BSG (0.1%) depicted higher antioxidant activity, TPC and TFC. iv