Comparison of Total Phenolic Content and Antioxidant Properties of Six Species of Ocimum

Abstract

The current study is being conducted and focused to evaluate the phenolic content and antioxidative properties of six selected Ocimum species (Ocimum basilicum L., Ocimum kilimandscharicum Guerke, Ocimum gratissimum L., Ocimum canum Sims., Ocimum tenuiflorum L. (green type) and Ocimum tenuiflorum L. (Purple type) which is being investigated. Leaves from each type of plant are taken and extracted using methanol. Total phenolic content was estimated using Folin-Ciocalteu reagent and antioxidant activity was assessed using iron (III) reduction, carotene-linoleic acid bleaching, 1,1-diphenyl-2-picrylhydrazyl and superoxide anion free radical scavenging assays. The outcome of the present investigation demonstrates that the six species of Ocimum where predominant in phenolics and flavonoid content, the chemical nature of the phenolics and flavonoids, in alone or acting synergistically, facilitates them to act as reducing agents and free radical scavengers. Consumption of these kinds of extracts in the form of preservatives in the food industry may lead to benefits in human health too, mainly in protection against excessive oxidative stress. The findings of the present study exhibited varying scavenging properties against different free radicals.

Keywords: Ocimum sp; phenolic content; Free radical; antioxidant