Basil (Ocimum basilicum L.) is a popular culinary herb that produces a variety of phenolic compounds with known antioxidant properties, and such natural sources of antioxidants within the human diet may be helpful in reducing oxidative stress. In this study, we investigated the effects of Pseudomonas soil bacteria on the development of phenolic compounds in green (‘Sweet’) and purple (‘Purple Ruffles’) basil cultivars. We also determined how the presence of Pseudomonas affected phenolic production in basil plants exposed to stressors such as herbivory or drought conditions. For each basil sample, total phenolic content was determined using the Folin-Ciocalteu method, antioxidant capacities were analyzed using the ferric reducing antioxidant power (FRAP) assay, and individual phenolic compounds were quantified by high-performance liquid chromatography. Additionally, total anthocyanin content was determined for purple basil samples using a spectrophotometric assay. Initial results show significant differences in phenolic content, anthocyanin levels, and antioxidant properties among treatment and control groups. For example, purple basil subjected to drought stress had a higher total phenolic content than basil that received adequate watering. However, drought conditions did not have a statistically significant effect on the total phenolic content of green basil. This presentation will summarize how soil bacteria, herbivory, and drought stress influence the phenolic composition and antioxidant capacities of green and purple basil cultivars.

Factors affecting the phenolic composition and antioxidant properties of green and purple basil: soil bacteria, herbivory, and drought stress

2019 Spring National Meeting

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