Skip to main content

Advertisement

SpringerLink
Log in

Sweet Basil (Ocimum basilicum) Extracts Obtained by Supercritical Fluid Extraction (SFE): Global Yields, Chemical Composition, Antioxidant Activity, and Estimation of the Cost of Manufacturing

  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

In this work, supercritical technology was used to obtain extracts from Ocimum basilicum (sweet basil) with CO2 and the cosolvent H2O at 1, 10, and 20% (w/w). The raw material was obtained from hydroponic cultivation. The extract’s global yield isotherms, chemical compositions, antioxidant activity, and cost of manufacturing were determined. The extraction assays were done for pressures of 10 to 30 MPa at 303 to 323 K. The identification of the compounds present in the extracts was made by GC-MS and ESI-MS. The antioxidant activity of extracts was determined using the coupled reaction of beta-carotene and linolenic acid. At 1% of cosolvent, the largest global yield was obtained at 10 MPa and 303 K (2%, dry basis—d.b.); at 10% of cosolvent the largest global yield was obtained at 10 and 15 MPa (11%, d.b.), and at 20% of cosolvent the largest global yield was detected at 30 MPa and 303 K (24%, d.b.). The main components identified in the extracts were eugenol, germacrene-d, epi–alpha–cadinol, malic acid, tartaric acid, ramnose, caffeic acid, quinic acid, kaempferol, caffeoylquinic acid, and kaempferol 3-O-glucoside. Sweet basil extracts exhibited high antioxidant activity compared to beta-carotene. Three types of SFE extracts from sweet basil were produced, for which the estimated cost of manufacturing (class 5 type) varied from US$ 47.96 to US$ 1,049.58 per kilogram of dry extract.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Abas, F., Lajis, N. H., Israf, D. A., Khozirah, S., & Kalsom, Y. U. (2006). Antioxidant and nitric oxide inhibition activities of selected Malay traditional vegetables. Food Chemistry, 95(4), 566–573.

    Article  CAS  Google Scholar 

  • Adams, R. P. (1995). Identification of essential oil components by gas chromatography/mass spectroscopy. Carol Stream IL, USA: Allured Publishing Corporation.

    Google Scholar 

  • Araújo, A. S., Rocha, L. L., Tomazela, D. M., Cunha, I. B. S., Bankova, V. S., Marcucci, M. C., et al. (2005). Electrospray ionization mass spectrometry fingerprinting of beer. The Analyst, 130, 884–889.

    Article  CAS  Google Scholar 

  • Bataglia, O. C., Furlani, A. M. C., Teixeira, J. P. F., Furlani, P. R., Gallo, J. R. (1983). Métodos de análise química de plantas. Campinas, S. P., Brazil: Boletim Técnico, 78, Instituto Agronômico de Campinas.

  • Bavel, B. V., Hartonen, K., Rappe, C., & Riekkola, M. L. (1999). Pressurized hot water/steam extraction of polychlorinated dibenzofurans and naphthalene from industrial soil. The Analyst, 124, 1352–1354.

    Article  Google Scholar 

  • Block, G., Patterson, B., & Subar, A. (1999). Fruit, vegetable and cancer prevention—A review of the epidemiological evidence. Nutrition and Cancer, 18, 1–29.

    Article  Google Scholar 

  • Brunner, G. (1994). Gas extraction: An introduction to fundamentals of supercritical fluids and the application to separation process. Darmstadt, Germany: Springer.

    Google Scholar 

  • Catharino, R. R., Haddad, R., Cabrini, G. C., & Cunha, I. B. S. (2005). Characterization of vegetable oils by electrospray ionization mass spectrometry fingerprinting: Classification, quality, adulteration, and aging. Analytical Chemistry, 77(22), 7429–7433.

    Article  CAS  Google Scholar 

  • Catharino, R. R., Sawaya, A. C. H. F., Cunha, I. B. S., Fogaça, A. O., Facco, E. M. P., Godoy, H. T., et al. (2006). Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry. Journal of Mass Spectrometry, 41(2), 185–190.

    Article  CAS  Google Scholar 

  • Cooper, H. J., & Marshall, A. G. (2001). Electrospray ionization Fourier transform mass spectrometric analysis of wine. Journal of Agricultural and Food Chemistry, 49(12), 5710–5718.

    Article  CAS  Google Scholar 

  • Goldberg, I. (Ed.) (1994). Functional foods: Designer foods, pharmafoods, nutraceuticals. New York, USA: Chapman & Hall Inc.

  • Harsh, P. B., Walker, T. S., Schweizer, H. P., & Vivanco, J. M. (2002). Root specific elicitation and antimicrobial activity of rosmarinic acid in hairy root culture of Ocimum basilicum. Plant Physiology and Biochemistry, 40(11), 983–995.

    Article  Google Scholar 

  • Hawthorne, S. B., Yang, Y., & Miller, D. J. (1994). Extraction of organic pollutants from environmental solids with sub and supercritical water. Analytical Chemistry, 66(18), 2912–2920.

    Article  CAS  Google Scholar 

  • Jacobs, M. B. (1981). The chemical analysis of foods and foods products (pp. 21–22). New York, NY, USA: Robert Krieger Publishing Co.

    Google Scholar 

  • Javanmardi, J., Stushnoff, C., Locke, E., & Vivanco, J. M. (2003). Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry, 83(4), 547–550.

    Article  CAS  Google Scholar 

  • Jayasinghe, C., Gotoh, N., Aoki, T., & Wada, S. (2003). Phenolics composition and antioxidant activity of sweet basil (Ocimum basilicum L.). Journal of Agriculture and Food Chemistry, 51(15), 4442–4449.

    Article  CAS  Google Scholar 

  • Lachowicz, K. J., Jones, G. P., Briggs, D. R., Bienvenu, F. E., Palmer, M. V., Mishra, V., et al. (1997). Characteristics of plants and plant extracts from five varieties of basil (Ocimum basilicum L.) grown in Australia. Journal of Agriculture and Food Chemistry, 45(7), 2660–2665.

    Article  CAS  Google Scholar 

  • Leal, P. F., Chaves, F. C. M., Ming, L. C., Petenate, A. J., & Meireles, M. A. A. (2006). Global yields, chemical compositions and antioxidant activities of clove basil (Ocimum gratissimum L.) extracts obtained by supercritical fluid extraction. Journal of Food Process Engineering, 29(5), 547–559.

    Article  Google Scholar 

  • Lee, S. J., Umano, K., Shibamoto, T., & Lee, K. G. (2005). Identification of volatile components in basil (O. basilicum L.) and thyme leaves (Thymus vulgares L.) and their antioxidant properties. Food Chemistry, 91, 131–137.

    Article  CAS  Google Scholar 

  • Maia, N. B., Carmello, Q. A. C., & Marques, M. O. M. (1999). Sistema automático de fornecimento de soluções nutritivas para plantas cultivadas em vaso. Scientia Agricola, 56(1), 103–109.

    Article  CAS  Google Scholar 

  • McHugh, M. A., & Krukonis, V. J. (1994). Supercritical fluid extraction: Principles and practice. London: Butterworth—Heinemann.

    Google Scholar 

  • McLaferty, F. W., & Stauffer, D. B. (1989). The Wiley/NBS registry of mass spectral data (Vol. 7). New York, USA: Wiley.

    Google Scholar 

  • Mellors, A., & Tappel, A. L. (1966). The inhibition of mitochondrial peroxidation by ubiquinone and ubiquinole. The Journal of Biological Chemistry, 241(19), 4353–4356.

    CAS  Google Scholar 

  • Miller, D. J., & Hawthorne, S. B. (1998). Solubility of polycyclic aromatic hydrocarbons in subcritical water from 298 K to 498 K. Journal of Chemistry Engineering Data, 43(6), 1043–1047.

    Article  CAS  Google Scholar 

  • Moller, J. K. S., Catharino, R. R., & Eberlin, M. N. (2005). Electrospray ionization mass spectrometry fingerprinting of whisky: Immediate proof of origin and authenticity. Analyst, 130(6), 890–897.

    Article  CAS  Google Scholar 

  • Moura, L. S., Carvalho Jr., R. N., Stefanini, M. B., Ming, L. C., & Meireles, M. A. A. M. (2005). Supercritical fluid extraction from fennel (Foeniculum vulgare): Global yield, composition and kinetic data. The Journal of Supercritical Fluids, 35, 212–219.

    Article  CAS  Google Scholar 

  • Ness, A. R., & Powles, J. W. (1997). Fruit and vegetables and cardiovascular diseases: A review. International Journal of Epidemiology, 26, 1–3.

    Article  CAS  Google Scholar 

  • Pasquel, A., Meireles, M. A. A., Marques, M. O. M., & Petenate, A. J. (2000). Extraction of stevia glycosides with CO2 + water, CO2 + ethanol, and CO2 + water + ethanol. Brazilian Journal of Chemical Engineering, 17(3), 271–282.

    Article  CAS  Google Scholar 

  • Perez-Guitiérrez, R. M., Perez-Gutiérrez, S., Perez-Gonzalez, C., Zavala, M. A., & Perez, C. (1992). Action of extracts from some Mexican plants on the cardiovascular-system. Phyton: Revista Internacional de Botânica Experimental, 53(2), 111–116.

    Google Scholar 

  • Rosa, P. T. V., & Meireles, M. A. A. (2005). Rapid estimation of the manufacturing cost of extracts obtained by supercritical fluid extraction. Journal of Food Engineering, 67(1–2), 235–240.

    Article  Google Scholar 

  • Sarruge, J. R. (1975). Soluções nutritivas. Summa Phytopathologica, 1(3), 231–233.

    CAS  Google Scholar 

  • Sarruge, J. R., & Haag, H. P. (1974). Análises químicas em plantas. Piracicaba SP, Brazil: USP/ESALQ.

    Google Scholar 

  • SAS (2006). SAS user’s guide: Statistic (Version 8.2—SAS Learning). Cary, NC, USA: SAS Institute.

    Google Scholar 

  • Sawaya, A. C. H. F., Tomazela, D. M., Cunha, I. B. S., Bankova, V. S., Marcucci, M. C., Custodio, A. R., et al. (2004). Electrospray ionization mass spectrometry fingerprinting of propolis. The Analyst, 8, 739–744.

    Article  CAS  Google Scholar 

  • Schulz, H., Schrader, B., Quilitzsch, R., Pfeffer, S., & Kruger, H. (2003). Rapid Classification of basil chemotypes by vibrational spectroscopy methods. Journal of Agricultural and Food Chemistry, 51, 2475–2481.

    Article  CAS  Google Scholar 

  • Skerget, M., Kotnik, P., Hadolin, M., Hrãs, A. R., Simonic, M., & Knez, Z. (2005). Phenols proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 89, 191–198.

    Article  CAS  Google Scholar 

  • Turton, R., Bailie, R. C., Whiting, W. B., & Shaeiwtz, J. A. (1998). Analysis synthesis and design of chemical processes. Upper Saddle River, NJ, USA: Prentice Hall, PTR.

    Google Scholar 

  • Ulrich, G. D. (1984). A guide to chemical engineering process design and economics. New York, USA: Wiley.

    Google Scholar 

  • Velioglu, Y. S., Mazza, G., Gao, L., & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46, 4113–4117.

    Article  CAS  Google Scholar 

  • Vinã, A., & Murillo, E. (2003). Essential oil composition from twelve varieties of basil (Ocimum ssp) grown in Colombia. Journal of Brazilian Chemistry, 14(5), 744–749.

    Google Scholar 

  • Vision, J. A., Jang, J., Yang, J., Dabbagh, Y., Liang, X., Sery, M., et al. (1999). Vitamins and especially flavonoids in common beverages are powerful in vitro antioxidants which enrich lower density lipoproteins and increase their oxidative resistance after ex vivo spiking in human plasma. Journal of Agricultural and Food Chemistry, 47, 2502–2504.

    Article  CAS  Google Scholar 

  • Wu, Z., Rodger, R. O., & Marshall, A. G. (2004). Characterization of vegetable oils; detailed compositional fingerprints derived from Electrospray Ionization Fourier Transform Ion Cyclotron resonance Mass Spectrometry. Journal of Agriculture and Food Chemistry, 52, 5322–5328.

    Article  CAS  Google Scholar 

  • Yamasaki, K., Nakano, M., Kawahata, T., Mori, H., Otake, T., Ueba, N., et al. (1998). Anti-HIV-1 activity of herbs in Labiatae. Biological & Pharmaceutical Bulletin, 21(8), 829–833.

    CAS  Google Scholar 

  • Zancan, K. C., Marques, M. O. M., Petenate, A. J., & Meireles, M. A. A. (2002). Extraction of ginger (Zingiber officinale Roscoe) oleoresin with CO2 and cosolvents: A study of the antioxidant action of the extracts. Journal of Supercritical Fluids, 24, 57–76.

    Article  CAS  Google Scholar 

Download references

Acknowledgement

P. F. Leal thanks FAPESP for the MS and PhD assistantships (02/12001-7 and 04/09310-3). The authors thank Ms. P. Hirata from the Laboratory of Microwave of FEA–UNICAMP for the determination of the humidity by the infrared method. The authors are grateful to FAPESP (1999/01962-1) and CNPq 472512/2004-8 for the financial support.

Author information

Authors and Affiliations

  1. LASEFI—DEA/FEA (College of Food Engineering)—UNICAMP (State University of Campinas), Cx. P. 6121, 13083-970, Campinas, São Paulo, Brazil

    Patrícia F. Leal & M. Angela A. Meireles

  2. Centro de Horticultura, Instituto Agronômico—IAC, Campinas, São Paulo, Brazil

    Nilson B. Maia

  3. Departamento de Solos e Nutrição de Plantas, ESALQ/USP, Piracicaba, São Paulo, Brazil

    Quirino A. C. Carmello

  4. Thomson Mass Spectrometry Laboratory/IQ, UNICAMP (State University of Campinas), Campinas, São Paulo, Brazil

    Rodrigo R. Catharino & Marcos N. Eberlin

Authors
  1. Patrícia F. Leal
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nilson B. Maia
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Quirino A. C. Carmello
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Rodrigo R. Catharino
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Marcos N. Eberlin
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. M. Angela A. Meireles
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Angela A. Meireles.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Leal, P.F., Maia, N.B., Carmello, Q.A.C. et al. Sweet Basil (Ocimum basilicum) Extracts Obtained by Supercritical Fluid Extraction (SFE): Global Yields, Chemical Composition, Antioxidant Activity, and Estimation of the Cost of Manufacturing. Food Bioprocess Technol 1, 326–338 (2008). https://doi.org/10.1007/s11947-007-0030-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-007-0030-1

Keywords

Search

Navigation