Priya Singh¹ and Sunita Mishra²*

¹M.Sc. Student, Food Science and Technology, Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow (UP), India
²Professor, Babasaheb Bhimrao Ambedkar University School for Home Science, Lucknow India

*Corresponding Author: Sunita Mishra, Professor, Babasaheb Bhimrao Ambedkar University School for Home Science, Lucknow India.

Received: June 06, 2022; Published: June 30, 2022

Abstract

Introduction: Thai Basil (Ocimum basilicum var.thyrsiflorum) is a famous medicinal plant and an excellent source of vitamins, essential nutrients and antioxidant compounds with numerous health benefits, with action to prevent cancer, diabetes, and cardiovascular disease.

Aim: The aim of this study was to determine the proximate analysis, total flavonoid and phenolic contents including antioxidant activity of Thai basil leaves after oil extraction using Soxhelt method.

Methods: The proximate analysis was done using AOAC method. The total phenolic and flavonoid content were evaluated using colorimetric assay. Antioxidant activity was analysed using the in-vitro standard spectrophotometer method. Thai basil leaf extract was investigated for their in-vitro radical scavenging activities using 2, 2-diphenyl-1-picrylhydrazyl (DPPH).

Result: The proximate analysis in % showed that the Thai basil leaves contain the highest amount of moisture content (13.50%) and crude fat content (11.30%), moderate amount of ash (5.20%), crude fibre (9.80%), and crude protein (8.30%). The total phenolic and flavonoid content in the examined extract was found to be 79μg/ml and 51μg/ml on a dry matter basis. The leaf extract increases DPPH scavenging activity up to 81.735μg of concentration.

Keywords: Thai Basil Leaves; Proximate Analysis; Total Flavonoid; Total Phenolic; Antioxidant Activity

References

1. Sharma A., et al. “Phytochemicals and antioxidant profiling of ocimum sanctum”. Journal of Food Science and Technology 10 (2020): 3852-3863.
2. Makri O and Kintzios S. “Ocimum (basil): Botany, cultivation, pharmaceutical properties, and biotechnology”. Journal of Herbs, Species and Medicinal Plants 13.30 (2008): 123-150.
3. Jeferson CN. “Chemical composition and antimicrobial activity of essential oils of ocimum canum sims and ocimum selloi benth”. Asian da Academia Brasileira de ciencias3 (2011): 787-799.
4. Nyarko AK. “Extract of ocimum canum lowers blood glucose and facilities insulin release by isolated pancreatic beta-islet cells”. Phytomedicine 4 (2002): 346-351.
5. Behera S. “Phytochemical investigation and study on antioxidant properties of ocimum canum hydro-alcoholic leaf extract”. Journal of Drug Delivery and Therapeutics4 (2012): 122-128.
6. Simon JE., et al. “A source of essential oils in Advances in New Crops”. Timber Press, Portland, OR, USA (1990): 484-489.
7. Duke JA., et al. “Handbook of medicinal herbs (2^nd)”. CRG Press, Boca Raton, FL, USA (2008): 60-62.
8. Khalid KhA., et al. “Ocimum basilicum production under organic farming”. Research Journal of Agriculture and Biological Sciences 2 (2006): 25-32.
9. Dessi AM., et al. “Antioxidant activity of extracts from plants growing in Sardinia”. Phytotherapy Research 6 (2001): 511-518.
10. Noguchi N and Niki E. “Chemistry of active oxygen species and antioxidants P. Papas (Edition)”. Antioxidant Status, Diet, Nutrition, and Health, CRC Press, Florida (1999): 3-20.
11. Ranganna S. “Handbook of analysis and quality control for fruits and vegetable products”. New Delhi Tata Mc Graw-Hill Publishing Company (1986).
12. Tekao T., et al. “Simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish”. Bioscience, Biotechnology and Biochemistry 58 (1994): 1780-1783.
13. Tripathi S and Mishra S. “Antioxidant, antibacterial analysis of pectin isolated from banana peel and its application in edible coating of freshly made mozzarella cheese”. Asian Food Science Journal 7 (2017): 82-92.
14. Khan S., et al. “Assessment of Total Phenolic and Flavonoid content, Antioxidant properties, and yield of Aeroponically and conventionally grown leafy vegetables and fruit crop: A comparative study”. Evidence-Based Complementary and Alternative Medicine (2014).
15. Bremner JM and Mulvaney CS. “Nitrogen-Total. In: methods of soil analysis”. American Society of America, Madison, Wisconsin (1982): 595-624.
16. Sree Lalitha T and Vijayalakshmi K. “Proximate composition, nutritional evaluation and mineral analysis in the leaves of an indigenous medicinal plant”. Alternanthera Sessili (2018): 2249-9571.
17. Phuyal N., et al. “Total phenolic, flavonoid contents and antioxidant activities of fruit, seed, and bark extracts of Zanthoxylum armatum DC”. Scientific World Journal (2020): 8780704.
18. Kumarasamy Y., et al. “Screening seeds of some Scottish plants for free radical scavenging activity”. Phytotherapy Research 21 (2007): 615-621.
19. Zubeyir H., et al. “Antioxidant and antiradical properties of selected flavonoid and phenolic compounds”. Biochemistry Research International (2017): 1-10.
20. Ochoa-Velasco CE and Guerrero-Beltran JA. “Postharvest quality of peeled prickly pear fruit treated with acetic acid and chirosan”. Postharvest Biol. Technology 92 (2017): 139-145.
21. Oyaizu M. “Studies on the product of browning reaction prepared from glucosamine”. Japanese Journal of Nutrition and Dietetic 44 (1986): 307-315.
22. Huang D., et al. “The chemistry behind antioxidant capacity assay”. Journal of Agricultural and Food Chemistry 53 (2005): 1841-1856.
23. Fridrianny I., et al. “In vitro antioxidant activities from various extracts of banana peels using ABTS, DPPH assay, and correlation with phenolics, flavonoids, Carotenoid content”. International journal of Pharmacy and Pharmaceutical Sciences 6 (2014): 300-303.

Citation

Citation: Priya Singh and Sunita Mishra. “Evaluation of Total Phenolic, Flavonoid Content and Antioxidant Activity of Essential Oil Extracted from Aromatic Plant Thai Basil Leaves (Ocimum Basilicum Var. Thyrsiflorum)". Acta Scientific Nutritional Health 6.7 (2022): 95-102.

Copyright

Copyright: © 2022 Priya Singh and Sunita Mishra. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.