S23 - Session P11 - Characterization of freeze-dried basil used as aromatic ingredient to enrich the nutritional quality of food

Authors: Andreea Stan, Violeta Ion, Mihai Frîncu, Andrei Petre *, Viorica Lagunovschi-Luchian, Florin Nicolau, Liliana Badulescu

Due to their aromatic character, basil can be used fresh or dried to enhance the flavour of soups, vegetables, pizza, salads and other food products. The aim of this study is to determine the effect of freeze-drying on different basil varieties, which will be further used as aromatic ingredient to enrich vegetable chips. Eight varieties of green and red organic basil were received from the Vegetable Research Development Station Buzau in October 2021. The fresh samples were separated, washed, quickly frozen at - 80 ˚C in order to be further freeze-dried at - 55 °C. Basil samples were analysed immediately after freeze-drying taking in consideration the following parameters: dry matter content, ascorbic acid, total phenolic content, antioxidant activity, chlorophylls a and b, total anthocyanin content and volatile oils. 'Macedon' variety registered the one of the highest content of polyphenols and antioxidant activity. 'Tulsi' variety registered the lowest content of ascorbic acid compared to the other 7 tested varieties. The major compound found in the volatile oil, when red varieties with higher anthocyanin content were analysed was d-limonene.