Ocimum basilicum L., or basil, is an herb originating from the tropical climates of India, Africa, and southern Asia that is well known for its culinary and medicinal uses. Basil leaves contain numerous phenolic compounds which are metabolized in the body after ingestion and have been found to reduce free radicals by stabilization of these molecules. Despite the popularity of basil and its cultivation worldwide, the phenolic composition of 60-100 subspecies of basil has not yet been determined. In this study, twenty-two commercially available basil cultivars were grown from seed then analyzed to determine their total phenolic content and antioxidant capacities. Total phenolic content was determined using the Folin-Ciocalteu method and antioxidant capacities were measured using the ferric reducing ability of plasma (FRAP) assay. Total phenolic content of the basil cultivars ranged from 7.07 to 10.81 GAE (gallic acid equivalents in mg/g dry weight, DW) while antioxidant capacities ranged from 49.51 to 136.97 TEAC (trolox equivalent antioxidant capacity in mg/g DW). Additionally, basil with darker leaves tended to have a higher total phenolic content and antioxidant capacity than cultivars with lighter leaves. Based on the high levels of antioxidants found within these basil cultivars, especially those with dark leaves, basil may be helpful in the prevention of certain diseases associated with oxidative stress.

Variations in total phenolic content and antioxidant capacity in 22 commercially available basil (Ocimum basilicum L.) cultivars

2019 Spring National Meeting

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