Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicumL.) and the ultrasound treatment

Abstract

Ocimium Basilicum L. known as purple basil (PB) is a member of the Lamiaceae family that has long been used for both seasoning to enhance the flavors of foods and remedies of variety of diseases as complementary and alternative medicine. Previous studies suggested that PB could have potential clinical applications for treating diseases related to cancer, allergy, inflammation, and infections against bacterial, fungal, and viral due to its naturally occurring food compositions rich in polyphenol, aromatic compounds, and essential

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

“…At the same time, it was found that 2 aroma compounds (Hexyl acetate and 2-nonanone) disappeared after thermal pasteurization and ultrasound treatment. It was found in similar studies that thermal pasteurization damaged some aroma compounds(Doguer et al, 2021;Yıkmış et al, 2020). As a result, when we compare the two processes, 5 compounds were destroyed by pasteurization and 2 compounds by ultrasound.…”

“…Analysis of the volatiles were performed by a solid-phase microextraction (SPME) method described by Doguer et al (2021), using a GC-MS system (Shimadzu Corp.). The identifications were achieved by comparing the mass spectra of unknown compounds with those in Wiley 8 and NIST 05 mass spectral laboratory.…”

“…Cancer cell line models have been widely used to test cytotoxic activities of various chemical and natural compounds including vinegar samples (Doguer et al, 2021;Yıkmış et al, 2020 (Caillet et al, 2011). In contrast to these findings, chokeberry juice was shown to significantly interfere with the proliferation of Caco-2 colorectal cancer cells (Stanisavljević et al, 2015).…”

Prospects of ultrasonically extracted food bioactives in the field of non-invasive biomedical applications – A review

“…The sonochemical effect produced by ultrasound increases aromatic rings of phenolic compounds via the sonophysical effects of acoustic cavitation. This increases the number of polyphenols and works as antioxidants [84] . The drink loaded with bioactive were analyzed for anticancer activity with the help of CCK-8 assay on human colon carcinoma cells (Caco-2); these cells were treated with different concentrations ranging from 250 −400 μl/ml.…”

“…The results showed a 75 % cell reduction in Caco-2 compared to the non-treated groups at the highest concentration of 400 μl/ml. The half-maximal inhibitory concentration (IC 50 ) for ultrasound-treated purple basil drink is 276.6 μl/ml [84] .…”