Application of basil leaf extracts to decrease Spirulina platensis off-odour in increasing food consumption

Agustini T. W., . and Dewi E. N., . and Amalia U., . and Kurniasih R. A., . Application of basil leaf extracts to decrease Spirulina platensis off-odour in increasing food consumption. pp. 1789-1794. ISSN 0116-6514

Spirulina platensis is a cyanobacterium that has high nutritional content and bioactive compounds. However the amount of spirulina added into foods can cause a decrease in sensory characteristics especially through the generation of odour. The present work thus aimed to evaluate the effect of soaking spirulina in basil leaf extract with varying spirulina to basil ratios on its off-odour compound (geosmin and 2-methylisoborneol) sensory characteristics and nutrition contents. Spirulina was soaked in basil leaf extract for 30 min with ratios of 1:3 1:4 and 1:5 (w/v) and then dried at 40C for 17 h. The results showed that when compared to non-soaked spirulina control sample at a ratio of 1:3 (w/v) the geosmin compound which caused off-odour in spirulina was not reduced; while at a ratio of 1:4 (w/v) it was reduced to 52.17 and at ratio of 1:5 (w/v) it was reduced by 100. Hedonic scale and phycocyanin content of spirulina also increased with increasing amount of basil leaf extract used. Soaking spirulina in basil leaf extract increased the levels of aspartic acid glutamic acid serine glycine histidine arginine threonine alanine valine isoleucine leucine phenylalanine and tyrosine by 3.57 to 57.39 and decreased the levels of proline and lysine by 8.67. Qualitatively soaking spirulina in basil leaf extract caused the presence of methyl undecanoate fatty acids linolelaidic acid methyl ester gamma-linolenic acid methyl ester and cis-4 7 10 13 16 19- docosahexaenoate which were not present in the control sample.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/15%20-...

Abstract

Spirulina platensis is a cyanobacterium that has high nutritional content and bioactive compounds. However the amount of spirulina added into foods can cause a decrease in sensory characteristics especially through the generation of odour. The present work thus aimed to evaluate the effect of soaking spirulina in basil leaf extract with varying spirulina to basil ratios on its off-odour compound (geosmin and 2-methylisoborneol) sensory characteristics and nutrition contents. Spirulina was soaked in basil leaf extract for 30 min with ratios of 1:3 1:4 and 1:5 (w/v) and then dried at 40C for 17 h. The results showed that when compared to non-soaked spirulina control sample at a ratio of 1:3 (w/v) the geosmin compound which caused off-odour in spirulina was not reduced; while at a ratio of 1:4 (w/v) it was reduced to 52.17 and at ratio of 1:5 (w/v) it was reduced by 100. Hedonic scale and phycocyanin content of spirulina also increased with increasing amount of basil leaf extract used. Soaking spirulina in basil leaf extract increased the levels of aspartic acid glutamic acid serine glycine histidine arginine threonine alanine valine isoleucine leucine phenylalanine and tyrosine by 3.57 to 57.39 and decreased the levels of proline and lysine by 8.67. Qualitatively soaking spirulina in basil leaf extract caused the presence of methyl undecanoate fatty acids linolelaidic acid methyl ester gamma-linolenic acid methyl ester and cis-4 7 10 13 16 19- docosahexaenoate which were not present in the control sample.

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Item Type:	Article
AGROVOC Term:	Spirulina platensis
AGROVOC Term:	Cyanobacteria
AGROVOC Term:	Soaking
AGROVOC Term:	Basil
AGROVOC Term:	Leaf extracts
AGROVOC Term:	Odour
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Nutritional value
AGROVOC Term:	Aspartic acid
AGROVOC Term:	Glutamic acid
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8761

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