Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants
The present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L. obtained from Assiut, Minia and BeniSuef of Egypt. The major constituents of sweet basil essential oils from three locations were linalool,...
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| Language: | English |
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Tsinghua University Press
2019-09-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019300953 |
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| author | Adel F. Ahmed Fatma A.K. Attia Zhenhua Liu Changqin Li Jinfeng Wei Wenyi Kang |
| author_facet | Adel F. Ahmed Fatma A.K. Attia Zhenhua Liu Changqin Li Jinfeng Wei Wenyi Kang |
| author_sort | Adel F. Ahmed |
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| description | The present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L. obtained from Assiut, Minia and BeniSuef of Egypt. The major constituents of sweet basil essential oils from three locations were linalool, estragole, methyl cinnamate, bicyclosesquiphellandrene, eucalyptol, α-bergamotene, eugenol, γ-cadinene and germacrene D by the method of GC–MS. The relative concentration of these compounds varies. The basil extracts contained appreciable levels of total phenolic contents and exhibited good DPPH radical scavenging capacity higher than that of essential oils. The highest TPC (82.45 mg PE/g) and maximum radical scavenging activity with IC50 value (1.29 mg/mL) was obtained from Minia basil extract. High correlation between antioxidant activity and total phenolic contents of basil extracts was observed. High variation in free radical scavenging activity of essential oils was found. The essential oil from Minia basil showed high activity in DPPH radical scavenging with IC50 (11.23 mg/mL) and contained the highest content of phenolic (41.3 mg PE/g). On contrary, low correlation between antioxidant activity and total phenolic contents of basil essential oils from different locations. The results of the present investigation demonstrated significant variations in the antioxidant activities of sweet basil essential oils and extracts from Egypt. Keywords: Ocimum basilicum, Essential oils, GC–MS, Total phenolic contents, Antioxidant activities |
| format | Article |
| id | doaj-art-28e8a6bc14ce40d2906514ab0955be61 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2019-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-28e8a6bc14ce40d2906514ab0955be612025-02-03T06:50:39ZengTsinghua University PressFood Science and Human Wellness2213-45302019-09-0183299305Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plantsAdel F. Ahmed0Fatma A.K. Attia1Zhenhua Liu2Changqin Li3Jinfeng Wei4Wenyi Kang5National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Medicinal and Aromatic Plants Researches Department, Horticulture Research Institute, Agricultural Research Center, Egypt; Corresponding authors at: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China.Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China; Department of Ornamental, Medicinal and Aromatic Plants, Faculty of Agriculture, Assiut University, EgyptNational R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, ChinaNational R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, ChinaNational R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China; Corresponding authors at: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China.National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng 475004, China; Corresponding authors at: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China.The present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L. obtained from Assiut, Minia and BeniSuef of Egypt. The major constituents of sweet basil essential oils from three locations were linalool, estragole, methyl cinnamate, bicyclosesquiphellandrene, eucalyptol, α-bergamotene, eugenol, γ-cadinene and germacrene D by the method of GC–MS. The relative concentration of these compounds varies. The basil extracts contained appreciable levels of total phenolic contents and exhibited good DPPH radical scavenging capacity higher than that of essential oils. The highest TPC (82.45 mg PE/g) and maximum radical scavenging activity with IC50 value (1.29 mg/mL) was obtained from Minia basil extract. High correlation between antioxidant activity and total phenolic contents of basil extracts was observed. High variation in free radical scavenging activity of essential oils was found. The essential oil from Minia basil showed high activity in DPPH radical scavenging with IC50 (11.23 mg/mL) and contained the highest content of phenolic (41.3 mg PE/g). On contrary, low correlation between antioxidant activity and total phenolic contents of basil essential oils from different locations. The results of the present investigation demonstrated significant variations in the antioxidant activities of sweet basil essential oils and extracts from Egypt. Keywords: Ocimum basilicum, Essential oils, GC–MS, Total phenolic contents, Antioxidant activitieshttp://www.sciencedirect.com/science/article/pii/S2213453019300953 |
| spellingShingle | Adel F. Ahmed Fatma A.K. Attia Zhenhua Liu Changqin Li Jinfeng Wei Wenyi Kang Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants Food Science and Human Wellness |
| title | Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants |
| title_full | Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants |
| title_fullStr | Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants |
| title_full_unstemmed | Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants |
| title_short | Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants |
| title_sort | antioxidant activity and total phenolic content of essential oils and extracts of sweet basil ocimum basilicum l plants |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019300953 |
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