Title : Purple basil (Ocimum basilicum L.) sherbet as a traditional functional beverage: Bioactive properties and potential health benefits
Abstract:
Purple basil (Ocimum basilicum L.) is among the plants with potential for functional beverage development due to its rich phytochemical composition, characteristic aroma, and coloring properties. In Türkiye, purple basil is most prominently represented by traditional basil sherbet and leaf infusions. Outside Türkiye, purple basil or similar products have a place in the culinary cultures of Iran, Azerbaijan, Armenia and Central Asia, where they are traditionally used mostly as fresh herbs, in salads, and in dishes. This review aims to summarize the production methods, functional properties and potential health effects of purple basil-based beverages. In this study, purple basil sherbet is particularly considered as a valuable example that combines traditional Turkish beverage culture with the modern functional beverage approach.
In the production of purple basil sherbet, recipes containing fresh purple basil leaves, sugar, citric acid/lemon juice, cloves, and cinnamon sticks are commonly used. In general, basil sherbet is reported to be prepared by infusion in hot water. The functional characteristics of basil-based beverages are largely attributed to phenolic compounds, flavonoids, anthocyanins, and volatile aroma compounds. Purple basil stands out as a natural coloring agent due to its anthocyanin content and as an intense aroma source due to its volatile compound profile. The compounds transferred from the leaves to the sherbet provide the product with its distinctive color and aroma, while also contributing antioxidant properties. Basil species contain bioactive compounds such as eugenol, rosmarinic acid, caffeic acid, flavonoids, and terpenoids. These compounds have been associated with antioxidant, anti-inflammatory, antimicrobial, digestive-supporting and possible immune-modulating properties. However, these effects have been observed in studies on basil varieties themselves, not in sherbets.
Purple basil sherbet has been the subject of scientific studies. These studies indicate that basil sherbet is not merely a nostalgic or home-made beverage, but may be considered a promising candidate for industrial-scale functional beverage development. Linalool, 1,8-cineole, and dL-limonene have been identified as the predominant volatile compounds in basil sherbet. These compounds may strengthen the product’s floral, refreshing, aromatic, and citrus-like sensory perception. This finding suggests that basil sherbet can be positioned not only as a colorful traditional beverage but also as a distinctive beverage with a characteristic aroma. As in other food products, one study investigated the use of low-calorie sweeteners and molasses to reduce the energy and added sugar content of basil sherbet. In that study, stevia performed better than the other alternative sweeteners, although it remained behind the sucrose-containing traditional formulation in terms of sensory preference.
In general, factors such as low awareness, regional production and consumption, limited availability are reported to restrict the commercialization of sherbets. Basil sherbet represents a strong gastronomic heritage derived from traditional Turkish beverage culture. It is a noteworthy beverage that combines natural color, characteristic aroma, and functional properties such as polyphenol content. However, for this potential to be transformed into a marketable product, the formulation, shelf life, and industrial production conditions need to be optimized together in a way that balances standard quality, taste, and health-related expectations.
In conclusion, basil-based beverages may represent an important product group that brings together traditional beverage heritage and an innovative functional product approach. In this context, purple basil sherbet, with its attractive color, intense aroma, high sensory acceptability, and phenolic-rich composition, can be considered a promising value-added beverage candidate that warrants further scientific investigation.
