Evaluation of Total Phenolic, Flavonoid Content and Antioxidant Activity of Essential Oil Extracted from Aromatic Plant Thai Basil Leaves (Ocimum Basilicum Var. Thyrsiflorum)
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.
June 06, 2022; Published: June 30, 2022
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
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