Dried basil leaves were irradiated with two different doses of gamma rays and with microwaves. Comparison with a blank sample was performed by capillary gas chromatography/mass spectrometry (GC/MS) which identified 47 peaks. Linalool and estragol showed the greatest increases with gamma-radiation and dropped with microwaves. The composition of essential oils was different, except for a few compounds which increased or decreased regardless of the treatment. Gamma radiation caused the most evident changes in the composition profiles. A sensory test confirmed significant differences between the extracts. The panellists preferred the gamma treated sample, while the microwaved sample was the least appreciated.
Modifications of dried basil (Ocinum basilicum) leaf oil by gamma and microwave irradiation / A., Antonelli; C., Fabbri; Boselli, Emanuele. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 63:(1998), pp. 485-489. [10.1016/S0308-8146(98)00059-4]
Modifications of dried basil (Ocinum basilicum) leaf oil by gamma and microwave irradiation
BOSELLI, EMANUELE
1998-01-01
Abstract
Dried basil leaves were irradiated with two different doses of gamma rays and with microwaves. Comparison with a blank sample was performed by capillary gas chromatography/mass spectrometry (GC/MS) which identified 47 peaks. Linalool and estragol showed the greatest increases with gamma-radiation and dropped with microwaves. The composition of essential oils was different, except for a few compounds which increased or decreased regardless of the treatment. Gamma radiation caused the most evident changes in the composition profiles. A sensory test confirmed significant differences between the extracts. The panellists preferred the gamma treated sample, while the microwaved sample was the least appreciated.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
