Utilizing sweet basil hydrodistillation by-products to boost soybean oil stability and combat induced-hyperlipidemia

Introduction The growing interest in natural antioxidants to enhance the stability of edible oils has led to exploring plant-based compounds that preserve oil quality and address critical health concerns, such as managing hyperlipidemia, a significant risk factor for cardiovascular diseases and metabolic dysfunction. This study aimed to evaluate the efficacy of basil ( Ocimum basilicum L.) hydrodistillation aqueous extract (A-Bs) on stabilizing refined soybean oil (RSO) under accelerated storage (60 °C) and frying conditions and investigate the possible hypolipidemic effect of the fortified RSO in a hyperlipidemic mouse model induced by Triton WR-1339. Methods Total phenolic, flavonoid, and tannin contents of A-Bs were quantified, and phenolic composition was determined by HPLC-DAD. Antioxidant activity was evaluated using DPPH, FRAP, and TAC assays. Free fatty acids, peroxide value, tocopherol content, and malondialdehyde content were measured in treated and untreated oils. A-Bs applied to RSO (0.02 % and 1 %) under accelerated storage (60 °C) and frying conditions alongside synthetic BHA (0.02 %). Hypolipidemic effect was evaluated in hyperlipidemic mice receiving fortified RSO at 125 mg/kg and 250 mg/kg. Results Basil extract, rich in polyphenols and flavonoids, exhibited vigorous antioxidant activity. The A-Bs reduced the RSO oxidative degradation and preserved α -tocopherol, outperforming synthetic BHA. In vivo , the fortified RSO at 250 mg/kg body weight lowered plasma TC (76.6 %), TG (86.5 %), and glucose (44.1 %), reduced LDL-C, and elevated HDL-C. Conclusion This dual functionality of A-Bs could be considered a promising natural solution to extend food shelf life and prevent lipid-related metabolic disorders.