Ocimum Basilicum Analysis

The genus Ocimum L. (basil) is a member of the Labiatae family which is an important economic and medicinal herb (Paton, Harley and Harley, 1999). The seeds of Ocimum basilicum are high in fiber and in some regions in Asia like Iran and India, basil seeds are frequently included in beverages (Sharbat) and ice desserts (Faloodeh) for aesthetic purposes as well as a source of dietary fibre (Hosseini-Parvar, Matia-Merino, Goh, Razavi et al., 2010, Mäkinen and Pääkkönen, 1999). Basil seeds have reasonable content of gum with outstanding functional properties which is comparable with some other commercial gums (Razavi, Mortazavi, Matia-Merino, Hosseini-Parvar et al., 2009). Recently various studies have been conducted to apply basil seed gum (BSG)
The sample was hydrolyzed by 2 ml sulfuric acid 1 M at 80 oC for 24 h. The hydrolyzed samples were diluted, neutralized and filtered through a 0.22 μm filter. Finally, they injected to HPLC system. Operation conditions were as follows: HRC-NH2 column (diameter: 4.6 mm i.d., 15 cm, shimadzu, Japan); flow rate, 1.0 mL min-1; temperature, 40 oC; injection volume: 10 μL; mobile phase, acetonitrile/water (75:25). Calibration was performed with a series of standard sugar solutions of glucose, galactose, rhamnose, arabinose, mannose and
FT-IR spectroscopic
FTIR spectroscopy was conducted to analyze functional groups and identify structural characteristic of each fraction. The spectrum obtained by Thermo Nicolet Avatar 370. All samples powder were mixed with potassium bromide to prepare tablet. The FT-IR spectra were recorded between wavelengths of 4000 and 400 cm−1.

2.5. Functional properties
2.5.1. Surface tension
The surface tension of the air-water interface was measured by using a Wilhelmy plate technique (dataphysics DCAT 21) with a platinum-iridum plate (length: 19.9 mm, width: 10 mm and thickness: 0.2 mm). The gum solutions were prepared at 0.1, 0.2 and 0.3% (w/w) in deionized water and kept on stirrer for 24 h at room temperature to complete hydration. The samples were placed in glass beaker and kept steady for 3 h to reach equilibrium before test. The surface tension test was conducted at 20±1 oC and each measurement repeated for at least 3 times.

2.6. Statistical analysis
A completely randomized design was used for statistical analysis. The data was statically analyzed by Analysis of Variance (ANOVA) and Duncan Multiple Range Test. The P level of < 0.05 was considered statistically