Investigation of Antioxidant Potential in Ocimum basilicum Flower
Asian Food Science Journal,
Aims: The present work is particularly focused on antioxidant properties of flower of Ocimum basilicum plant.
Study Design: Study is basically designed on Column chromatography of extracts.
Place and Duration of Study: Sample collection and all experimental work was done in Chemistry Department Government College University, Lahore. The study comprises duration of 6 months.
Methodology: The flower of Ocimum basilicum were collected, dried and grinded. It was soaked in methanol-water (70:30) in dark bottle for a week. Followed by a scheme (column chromatography). After TLC of extracts, three activities were done. Phosphomolybdate, Ferric thiocyanate (FTC), and Folin-Ciocalteu (FC reagent) for determination of antioxidant capacity, peroxidation, determination of total phenols respectively.
Results: The sample OC2 and crude have maximum absorbance at the concentration of 100µl, 200µl and 300µl. The results show that crude has maximum antioxidant capacity. The phenolic contents are in the increasing order of fraction OC2, OC5, and crude. The maximum phenolic contents are present in crude. Reference has the maximum ability for peroxidation for ferric thiocyanate complex by giving red colour.
Conclusion: Overall it is concluded that Ocimum basilicum flower has antioxidant capacity as good as a standard antioxidant. It is recommended in food/medicine as natural herbal product.
- Ocimum basilicum
- antioxidant capacity
- ferric thiocyanate
How to Cite
Sestili P, Ismail T, Calcabrini C, Guescini M, Catanzaro E, Turrini E, Layla A, Akhtar S, Fimognari C. The potential effects of ocimum basilicum on health: A review of pharmacological and toxicological studies. Expert Opin. Drug Metab. Toxicol. 2018;14:679–692.
De Araújo Couto HGS, Blank AF, de Oliveira e Silva AM, de Lima Nogueira PC, de Fátima Arrigoni-Blank M, de Castro Nizio DA, de Oliveira Pinto JA. essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity. Food Chem. 2019;293:446–454.
Choi Y, Jeong HS, Lee J. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chemistry. 2007;103:130-138.
Sakkas H, Papadopoulou C. Antimicrobial activity of basil, oregano, and thyme essential oils. J. Microbiol. Biotechnol. 2017;27:429–438.
Araújo Silva V, Pereira da Sousa J, de Luna Freire Pessôa H, Fernanda Ramos de Freitas A, Douglas Melo Coutinho H, Beuttenmuller Nogueira Alves L, Oliveira Lima E, Ocimum Basilicum. Antibacterial activity and association study with antibiotics against bacteria of clinical importance. Pharm. Biol. 2016;54:863–867.
Chiang LC, Ng LT, Cheng PW, Chiang W, Lin CC. Antiviral activities of extracts and selected pure constituents of ocimum basilicum. Clin. Exp. Pharmacol. Physiol. 2005;32:811–816.
Phytochemical and Medicinal Potential of the Genus ocimum L. (Lamiaceae). Phytochem. Rev. 2020;19.
Hozayen WG, El-Desouky MA, Soliman HA, Ahmed RR, Khaliefa AK. Antiosteoporotic effect of Petroselinum crispum, Ocimum basilicum and Cichorium intybus L. in glucocorticoid-induced osteoporosis in rats. BMC Complement. Altern. Med. 2016;16:165.
Shahrajabian MH, Sun W, Cheng Q. Chemical components and pharmacological benefits of basil (Ocimum basilicum): A review. Int. J. Food Prop. 2020;23:1961–1970.
Huda-Faujan N, Noriham A, Norrakiah AS, Babji AS. Antioxidant activity of plants methanolic extracts containing phenolic compounds. African Journal of Biotechnology. 2009;8(3):484-489.
Shahwar D, Raza MA, Mirzz ASM, Abbasi MA, Ahmad UV. Comparative study on the antioxidant and antimicrobial activities of stem-bark extract of litchi chinensis and its organic fractions. Journal- Chemical Society of Pakistan. 2010;32(3):357-362.
Osawa T, Namiki MA. Novel type of antioxidant isolated from leaf wax of eucalyptus leaves. Agricultural and Biological Chemistry. 1981;45(3):735–739.
Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a Phosphomolybdenum Complex: Specific application to the determination of vitamin E. Analytical Biochemistry. 1999;269:337-341.
Antonescu AI, Miere F, Fritea L, Ganea M, Zdrinca M, Dobjanschi L, Antonescu A, Vicas SI, Bodog F, Sindhu RK. Perspectives on the combined effects of Ocimum basilicum and Trifolium pratense extracts in terms of phytochemical profile and pharmacological effects. Plants. 2021;10:1390.
Patil DD, Mhaske DK, Wadhawa GC. Antibacterial and antioxidant study of Ocimum basilicum labiatae (sweet basil). Journal of Advanced Pharmacy Education & Research. 2011;2:104-112.
Ahmed AF, Fatma AKA, Zhenhua L, Changqin L, Jinfeng W, Wenyi K. Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants. Food Science and Human Wellness. 2019;8:299–305.
Abstract View: 394 times
PDF Download: 120 times