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Antioxidant activity and phenolic content of Ocimum basilicum and Ocimum tenuiflorum at different maturity levels

Pinki Saini and Anusha Ramani Centre of Food Technology, University of Allahabad, Allahabad. E.mail:pspinki55@gmail.com Holy basil (Ocimum sanctum Linn. and Ocimum tenuiflorum Linn.) is one of the oldest herbs within the ocimum genus in the Laminaceae family and well known for its medicinal value. Basil is reported to have antiallergic, anticancer, antimicrobial, antiseptic, antispasmodial, antifungal, antiviral, anti-inflammatory, analgesic and immune-stimulatory properties. Rosmarinic acid is the predominant photochemical found in ocimum sp. It also contains potent antioxidants such as caffeic acid (3,4 dihydroxy cinnamic acid), terpenoids, sinapic acid, ferulic acid and radio protective flavonoids such as orientin, vicenin and isoeugenol. Basil is also a good source of acylated, glycosylated anthocyanins and zinc, an antioxidant mineral. The present study was planned to evaluate the antioxidant activity, total phenolic content and tannin content of Ocimum basilicum and Ocimum tenuiflorum at different maturity levels. Leaves of these plants were extracted using different ratios of water-ethanol solvents. The total phenolic content was estimated using a spectrophotometric technique based on the Folin-Ciocalteau reagent and antioxidant activity was assessed using 1,1-diphenyl-2-picrylhydrazyl assay. Total phenolic content ranged from 7.8-39.16 mg GAE / g dw and DPPH scavenging activity ranged from 30.89 to 65.34% in Ocimum sp. The total polyphenolic content was much higher in O. tenuiflorum than in O.basilicum. Maximum extraction of polyphenols was observed in 57% (40:60) ethanolic extract of all the samples. The results showed that Ocimum basilicum and Ocimum tenuiflorum sp. are strong radical scavengers and can be considered as a good source of natural antioxidants.

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