Phenolic acids and anthocyanins are known to provide many health benefits to humans and are recognized for their antioxidant properties. The purpose of this study is to determine the effect of plant maturity on the development of anthocyanins and phenolics in purple basil (Ocimum basilicum L.) as well as the contribution of these compounds to the herb’s overall antioxidant properties. Cultivar and plant maturity significantly influenced the total anthocyanin content, analyzed using a modified spectrophotometric method (p=0.002 and p=0.000, respectively). Plant maturity also played an important role in total phenolic concentrations, determined by the Folin Ciocalteu method, and individual anthocyanin and phenolic acids, quantified using HPLC, while cultivar’s effect was less apparent. Mass spectrometry confirmed the identity of the four most abundant individual anthocyanins present in these basil cultivars, and antioxidant capacities of all basil samples were analyzed using a modified ferric reducing antioxidant power (FRAP) assay.

Influence of plant maturity on anthocyanin levels, phenolic composition, and antioxidant properties of purple basil (Ocimum basilicum L.)

249th National Meeting (2015)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.