## 4 Discussion
This decrease may be attributable to the antimicrobial compounds extracted from basil during pesto sauce production, and our GC/MS results show that there are 12 different terpene compounds in oils, with linalool being the most abundant. Notably, the oil included terpene compounds with antibacterial characteristics that are naturally found in basil. Basil, a member of the Lamiaceae plant family, is utilized not only as a spice, but is also known for its medical capabilities as a powerful antibacterial, antimutagenic, and chemopre agent. According to a study, basil essential oil comprises 65 compounds, with linalool (31.6%) and methyl chavicol (23.8%) being the most prominent [33]. Basil also includes phenolic chemicals, including rosmarinic, chicoric, ferulic, and caffe acid, which are predominantly phenolic acids. Several studies have demonstrated that basil extract has a high concentration of natural antioxidants with a variety of health advantages, including antibacterial, anti-inflammatory, and antidiabetic activities, due to the synergistic antioxidant impact of these components [50; 51]. The findings of the time-kill investigation indicated that these compounds had antimicrobial properties, resulting in a drop in bacteria counts in unprocessed samples throughout storage time. Furthermore, it was shown that the oil content impacted the rate of bacteria reduction, with 34% oil-content samples showing a greater reduction compared to 54% oil-content samples, possibly due to the higher concentration of terpene compounds detected in the GC-MS analysis. Therefore, the higher oil content might have diluted the antimicrobial capabilities of the compounds. The pH results showed that the pH level mildly increased when thermal and high-pressure processes were applied. This rise can be attributed, for example, to the release of amino from the cheese in the formulation. When thermal and non-thermal processes are used, the protein molecules are broken down and amino compounds are released, which increases the pH level of the products. [PERSON] et al. (2006) demonstrated that HPP increased the pH in the tuna samples compared to the control. It can occur that pressure, which causes structural changes associated with protein denaturation, can unfold proteins, expose more basic amino acids to the medium, and raise the pH. Several investigations have found that after HPP treatment, the pH of food product samples might rise considerably compared to controls [52; 53]. The lipid oxidation analysis in pesto sauce samples revealed that the peroxide and p-anisidine levels were within the standard range. According to the Centre for Food Safety in Hong Kong, the recommended maximum peroxide value in edible fats and oils is 10 meq per kilogram of oil, and the p-anisidine value should be less than 10 meq/kg. After 60 days of cold storage, the oil was found to be of excellent grade. Furthermore, contrary to prior investigations, high pressure and thermal processes did not significantly accelerate lipid oxidation. The presence of antioxidant-rich phenolic components in pesto sauce inhibits oil oxidation. TPC analysis showed that using basil in the formulation increased the total TPC of all samples [38; 54]. Furthermore, the HPP method, in comparison to the thermal process, resulted in increased TPC levels in the samples. This increase in TPC levels may be connected to the improved extractability of some antioxidant components, following HPP [55].