Avaliação do método de secagem nas propriedades do óleo essencial de manjericão (Ocimum basilicum L.)

Abstract

Essential oils are compounds known for their fragrances and their functional properties. The basil (Ocimum basilicum L.) has substances in its composition that have antioxidant and antimicrobial properties that are able to improve the stability of food products, such as linalool and eugenol. The objective of this work was to evaluate the antioxidant and antimicrobial properties of basil essential oil from three different basil samples, one obtained commercially dry, one kiln dried and the other lyophilized. The data showed that the essential oil obtained from lyophilized basil showed greater antioxidant activity by the methods of capture of the radical ABTS • + and by the method of inhibiting the oxidation of the β-carotene / linoleic acid complex. This oil also showed better performance of antimicrobial activity for different microorganisms. However, kiln dried basil allows for better yield during extraction. The essential oil of the commercial basil, in turn, showed low yield and worse antioxidant and antimicrobial properties than the others. In the thermogravimetric analysis (TG) it was possible to perceive that the main weight losses occurred between 105 and 170 °C, except for commercial basil essential oil that presented additional degradation at 230°C. It was possible to conclude that the essential oil of kiln dried basil is viable for industrial usage, due to its higher extraction yield and good properties.