Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum

Abstract

Fermented seeds and their bioactive compounds have captivated global interest due to their functional properties. Basil seeds are used worldwide in the food, cosmetic, and pharmaceutical industries, but their functional and nutritional properties after fermentation are not known. The aim of this study was to optimize the effect of fermentation on the improvement in the functional properties of basil seeds by Lactobacillus plantarum. Basil seed samples were categorized into seven water volumes (named A–G) and fermented for 24, 48, 72, and 96 h with L. Plantarum. The results show that the pH and total microbial content (TMC) significantly changed after 24 h of fermentation (p < 0.05). Fermentation significantly increased the antioxidant properties and niacin content of basil seeds compared with non-fermented control samples (p < 0.05). Fermented samples G-24, G-48, and G-72 (samples with a ratio of 1 g (basil):10 mL (water) fermented for 24,48 and 72 h), exhibited the highest DPPH and ABTS• scavenging activity. The total polyphenol content (TPC) was most prominent in the samples G-72, G-24, and G-48, respectively. Sample G-48 showed the highest antioxidant activity. Notably, sample G-24 showed a significant increase in niacin content (64 µg/mL). These results underscore that varying moisture levels and fermentation durations have a significant impact on the nutritional/functional value of basil seeds. Overall, fermenting basil seeds with L. plantarum increased their functional properties with greater antioxidant and TPC activities as well as increased nutritional value.