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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Detalles Bibliográficos
Autores principales: Falowo, Andrew Bamidele, Mukumbo, Felicitas Esnart, Idamokoro, Emrobowansan Monday, Afolayan, Anthony Jide, Muchenje, Voster
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332989/
https://www.ncbi.nlm.nih.gov/pubmed/30713849
http://dx.doi.org/10.1155/2019/2628747

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332989/
https://www.ncbi.nlm.nih.gov/pubmed/30713849
http://dx.doi.org/10.1155/2019/2628747

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