Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

The global meat industry is characterised by a growing interest in natural preservative additives. This study determined the effect of sweet basil (Ocimum basilicum L.) essential oil (SBEO) on colour and lipid oxidation in minced beef. The phytoconstituents of SBEO were analyzed by gas chromatograph...

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Detalhes bibliográficos
Publicado no:Int J Food Sci
Main Authors: Falowo, Andrew Bamidele, Mukumbo, Felicitas Esnart, Idamokoro, Emrobowansan Monday, Afolayan, Anthony Jide, Muchenje, Voster
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi 2019
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6332989/
https://ncbi.nlm.nih.gov/pubmed/30713849
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2019/2628747
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