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

Colorectal cancer is one of the crucial reasons of morbidity and mortality globally. It has been postulated that functionally bioactive components found in certain foods may have been highly effective in preventing various lethal diseases including cancer. The current investigation highlights a previously unrecognized anticarcinogenic and apoptotic effects of the innovative beverage developed from sirkencubin syrup (SC), a traditional beverage from Turkish gastronomy, by naturally supplementating with purple basil and processing ultrasound treatment on human colon carcinoma cell (Caco-2) model. This observation was possibly related to the marked induction of antioxidant activities and bioactive flavonoid, phenolic, and aromatic components of SC supplemented with purple basil subsequent ultrasound treatment. Finally, our findings suggest that consumers' sensory perception influencing food preferences was positively affected by ultrasound treatment, likely due to remarkable increases in certain aroma compounds of SC supplemented with purple basil and significant reduction in the total amount of ketones. Novelty impact statement An innovative beverage with gastronomic values and ingredients was produced. Emerging ultrasound treatment approach enriched the bioactive components. Anticancer effects of innovatively developed beverages were determined as in vitro.

Automated summary

The innovatively developed beverage from sirkencubin syrup with added purple basil and processed with ultrasound treatment showed anticarcinogenic and apoptotic effects on human colon carcinoma cells. The observed effects were possibly due to the increased antioxidant activities and bioactive components supplemented with purple basil and ultrasound treatment. Ultrasound treatment also positively impacted consumers' sensory perception by enhancing certain aroma compounds and reducing the total amount of ketones.