Turkish Journal of Agriculture and Forestry
DOI
10.55730/1300-011X.3240
Abstract
Sherbet is one of the most popular traditional beverages in Türkiye and it has existed since the early times of the Ottoman Empire. The production of sherbet consists of the dilution of mixed syrups made from various plants, flowers, fruits, roots, barks, or seeds. In this study, purple basil (Ocimum basilicum L.) sherbet was produced, and the physical changes, phenolic content, volatile profile and sensory properties were evaluated. Comparison of analytical results of fresh basil and sherbet samples showed that the colour values of fresh basil increased after sherbet production. The total polyphenol contents were 4.85 and 15.53 mg GAE g-1 for fresh basil and sherbet, respectively. Linalool, 1,8-cineole, dl-limonene, 2-propenoic acid, (E)-cinnamaldehyde and eugenol were the predominant volatile compounds, according to SPME/GC-MS analysis. The samples scored highly in the sensory evaluation and were appreciated by panelists. In view of the analysis results, the industrial production of traditional purple basil sherbet is highly recommended due to its striking colour, intense aroma, and high added value taste.
Keywords
Traditional beverage, medicinal and aromatic plants, color, total phenolics, sensory evaluation
First Page
1052
Last Page
1059
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Recommended Citation
YİĞİTVAR, İSRA and HAYALOĞLU, ALİ ADNAN
(2024)
"Characterization of purple basil (Ocimum basilicum L.) leave and sherbet (a traditional beverage): Physico-chemical and volatile compositions, and sensory properties,"
Turkish Journal of Agriculture and Forestry: Vol. 48:
No.
6, Article 19.
https://doi.org/10.55730/1300-011X.3240
Available at:
https://journals.tubitak.gov.tr/agriculture/vol48/iss6/19
