Total phenolic content and antioxidant capacity of basil (Ocimum basilicum L.) leaves from different locations

被引：0

作者：

Aburigal, Y. A. A. ^{[1
]}

Mirghani, M. E. S. ^{[2
,6
]}

Elmogtaba, E. Y. ^{[3
]}

Sirible, A. A. M. ^{[4
]}

Hamza, N. B. ^{[5
]}

Hussein, I. H. ^{[3
]}

机构：

[1] Univ Gezira, Fac Agr Sci, POB 20, Wad Madani, Sudan

[2] IIUM, Kulliyyah Engn, Dept Biotechnol Engn, POB 10, Gombak 50728, KL, Malaysia

[3] Univ Gezira, NOPRI, Wad Madani, Sudan

[4] Natl Res Ctr, Med & Aromat Plants Res Inst, Khartoum, Sudan

[5] Natl Res Ctr, Commiss Biotechnol & Genet Engn, Khartoum, Sudan

[6] IIUM, Int Inst Halal Res & Training INHART, POB 10, Gombak 50728, KL, Malaysia

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2017年 / 24卷

关键词：

Antioxidant activity; Free radical; Ocimum basilicum; Phenolic content; CHEMICAL-COMPOSITION; ESSENTIAL OILS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study was carried out to determine the antioxidant activity and total phenolic content of Ocimum basilicum collected from different regions of the world. The accession V1 is from Sudan, V2 from Iraq, V3 from Germany, V4 from Thailand, V5 from Russia and V6 from Maldives. The extracts from six basil accessions were analysed for their DPPH free radical scavenging activity and their total phenolic content (TPC). The results suggest that the highest antioxidant activity was found in V6 (from Maldives) and the lowest antioxidant activity was found in V4 (from Thailand). The highest amount of phenolic content was found in V6 (from Maldives) and the lowest phenolic content was found in V4 (from Thailand). This study shows that basil is a good source of free-radical scavenging compounds that have their traditional medicinal applications.(C) All Rights Reserved

引用

页码：S378 / S381

页数：4

共 50 条

[41] In vitro regeneration and analysis of total phenolics in Ocimum basilicum L. (sweet basil)
Sahbaz, N.
Sahin, G.
Yucesan, B.
Verma, S. K.
Gurel, E.
PLANTA MEDICA, 2011, 77 (12) : 1279 - 1279
[42] Improvement of Phenolic Compounds, Essential Oil Content and Antioxidant Properties of Sweet Basil (Ocimum basilicum L.) Depending on Type and Concentration of Selenium Application
Skrypnik, Liubov
Novikova, Anastasia
Tokupova, Elina
PLANTS-BASEL, 2019, 8 (11):
[43] Lighting Intensity Affects the Fatty Acid Composition of Total Lipids of Basil Leaves and Roots (Ocimum basilicum L.)
Ivanova, T. V.
Voronkov, A. S.
RUSSIAN JOURNAL OF PLANT PHYSIOLOGY, 2023, 70 (05)
[44] Lighting Intensity Affects the Fatty Acid Composition of Total Lipids of Basil Leaves and Roots (Ocimum basilicum L.)
T. V. Ivanova
A. S. Voronkov
Russian Journal of Plant Physiology, 2023, 70
[45] Heavy metals content and distribution in basil (Ocimum basilicum L.) as influenced by cadmium and different potassium sources
Zahedifar, Maryam
Moosavi, Ali Akbar
Zarei, Zahra
Shafigh, Mahshid
Karimian, Fereshteh
INTERNATIONAL JOURNAL OF PHYTOREMEDIATION, 2019, 21 (05) : 435 - 447
[46] Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil
Politeo, O.
Jukic, M.
Milos, M.
FOOD CHEMISTRY, 2007, 101 (01) : 379 - 385
[47] Stabilization of flavour volatiles of basil (Ocimum basilicum L.)
Sulochanamma, G.
Ramalakshmi, K.
Borse, B. B.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2009, 46 (01): : 54 - 57
[48] Physicochemical characterization of basil (Ocimum basilicum L.) seeds
Nazir, Sadaf
Wani, Idrees Ahmed
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS, 2021, 22
[49] Boron accumulation and tolerance in sweet basil (Ocimum basilicum L.) with green or purple leaves
A. Pardossi
M. Romani
G. Carmassi
L. Guidi
M. Landi
L. Incrocci
R. Maggini
M. Puccinelli
W. Vacca
M. Ziliani
Plant and Soil, 2015, 395 : 375 - 389
[50] Effects of atmosphere composition on postharvest quality of fresh basil leaves (Ocimum basilicum L.)
Amodio, ML
Peri, G
Colelli, G
Centonze, D
Quinto, M
Proceedings of the 5th International Postharvest Symposium, Vols 1-3, 2005, (682): : 731 - 736

← 1 2 3 4 5 →