Studying the Extraction Conditions on Rosmarinic Acid Content and Antioxidant Activity of Basil (<i>Ocimum basilicum</i> L.)
Basil (Ocimum basilicum L.), a popular herbal plant, is known for its ornamental and therapeutic importance. It has been described as having antioxidant, anti-inflammatory, hepatoprotective, immunomodulatory, antihyperglycemic, and antimicrobial properties. This study aimed to evaluate the effects o...
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Department of Chemistry, Universitas Gadjah Mada
2025-05-01
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| Series: | Indonesian Journal of Chemistry |
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| Online Access: | https://jurnal.ugm.ac.id/ijc/article/view/99415 |
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| author | Anh Giang Que Pham Tram Thi My Pham |
| author_facet | Anh Giang Que Pham Tram Thi My Pham |
| author_sort | Anh Giang Que Pham |
| collection | DOAJ |
| description | Basil (Ocimum basilicum L.), a popular herbal plant, is known for its ornamental and therapeutic importance. It has been described as having antioxidant, anti-inflammatory, hepatoprotective, immunomodulatory, antihyperglycemic, and antimicrobial properties. This study aimed to evaluate the effects of some factors on the rosmarinic acid concentration and antioxidant activity of basil extract, such as samples, solvents (water and 50% ethanol), solvent-to-sample ratios (from 1:20 to 1:70 g/mL), extraction temperature (70, 90, and 110 °C), and extraction time (30, 60, 90, and 120 min). Rosmarinic acid content was analyzed using the spectrophotometry method. The DPPH free radical scavenging experiment was also used to assess the extracts' antioxidant potential. The results showed that with the dried leaves, the ratio between the sample and 50% ethanol was 1:40 g/mL, extraction temperature of 90 °C, and extraction time of 60 min were the best conditions for obtaining rosmarinic acid from basil. The quantitative result also showed that basil extracts had a lot of polyphenols (dark green precipitate) and flavonoids (yellow precipitate). In addition, basil leaves had antioxidant properties with an IC50 value of 3103.18 μg/mL. These findings showed that basil extract may be an important source of antioxidant compounds, such as rosmarinic acid. |
| format | Article |
| id | doaj-art-e585ae54498641c38e3958f2f6f8c447 |
| institution | DOAJ |
| issn | 1411-9420 2460-1578 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Department of Chemistry, Universitas Gadjah Mada |
| record_format | Article |
| series | Indonesian Journal of Chemistry |
| spelling | doaj-art-e585ae54498641c38e3958f2f6f8c4472025-08-20T03:07:35ZengDepartment of Chemistry, Universitas Gadjah MadaIndonesian Journal of Chemistry1411-94202460-15782025-05-0125370971810.22146/ijc.9941537150Studying the Extraction Conditions on Rosmarinic Acid Content and Antioxidant Activity of Basil (<i>Ocimum basilicum</i> L.)Anh Giang Que Pham0Tram Thi My Pham1Institute of Engineering and Technology, Thu Dau Mot University, Tran Van On Street No. 6, Binh Duong 820000, VietnamInstitute of Engineering and Technology, Thu Dau Mot University, Tran Van On Street No. 6, Binh Duong 820000, VietnamBasil (Ocimum basilicum L.), a popular herbal plant, is known for its ornamental and therapeutic importance. It has been described as having antioxidant, anti-inflammatory, hepatoprotective, immunomodulatory, antihyperglycemic, and antimicrobial properties. This study aimed to evaluate the effects of some factors on the rosmarinic acid concentration and antioxidant activity of basil extract, such as samples, solvents (water and 50% ethanol), solvent-to-sample ratios (from 1:20 to 1:70 g/mL), extraction temperature (70, 90, and 110 °C), and extraction time (30, 60, 90, and 120 min). Rosmarinic acid content was analyzed using the spectrophotometry method. The DPPH free radical scavenging experiment was also used to assess the extracts' antioxidant potential. The results showed that with the dried leaves, the ratio between the sample and 50% ethanol was 1:40 g/mL, extraction temperature of 90 °C, and extraction time of 60 min were the best conditions for obtaining rosmarinic acid from basil. The quantitative result also showed that basil extracts had a lot of polyphenols (dark green precipitate) and flavonoids (yellow precipitate). In addition, basil leaves had antioxidant properties with an IC50 value of 3103.18 μg/mL. These findings showed that basil extract may be an important source of antioxidant compounds, such as rosmarinic acid.https://jurnal.ugm.ac.id/ijc/article/view/99415antioxidantbasilextractocimum basilicum l.rosmarinic acid |
| spellingShingle | Anh Giang Que Pham Tram Thi My Pham Studying the Extraction Conditions on Rosmarinic Acid Content and Antioxidant Activity of Basil (<i>Ocimum basilicum</i> L.) Indonesian Journal of Chemistry antioxidant basil extract ocimum basilicum l. rosmarinic acid |
| title | Studying the Extraction Conditions on Rosmarinic Acid Content and Antioxidant Activity of Basil (<i>Ocimum basilicum</i> L.) |
| title_full | Studying the Extraction Conditions on Rosmarinic Acid Content and Antioxidant Activity of Basil (<i>Ocimum basilicum</i> L.) |
| title_fullStr | Studying the Extraction Conditions on Rosmarinic Acid Content and Antioxidant Activity of Basil (<i>Ocimum basilicum</i> L.) |
| title_full_unstemmed | Studying the Extraction Conditions on Rosmarinic Acid Content and Antioxidant Activity of Basil (<i>Ocimum basilicum</i> L.) |
| title_short | Studying the Extraction Conditions on Rosmarinic Acid Content and Antioxidant Activity of Basil (<i>Ocimum basilicum</i> L.) |
| title_sort | studying the extraction conditions on rosmarinic acid content and antioxidant activity of basil i ocimum basilicum i l |
| topic | antioxidant basil extract ocimum basilicum l. rosmarinic acid |
| url | https://jurnal.ugm.ac.id/ijc/article/view/99415 |
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