Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 7

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.

Received: 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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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: © 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.


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