Publication detail

Basil – A Comparison of the Total Phenolic Content and Antioxidant Activity in Selected Cultivars

ADÁMEK, M. MLČEK, J. ADÁMKOVÁ, A. MIŠUREC, V. ORSAVOVÁ, J. BUČKOVÁ, M. BÚRAN, M. PLÁŠKOVÁ, A. KOUŘIMSKÁ, L.

Original Title

Basil – A Comparison of the Total Phenolic Content and Antioxidant Activity in Selected Cultivars

Type

journal article in Scopus

Language

English

Original Abstract

During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in the human diet could help to prevent the formation of free radicals and to remove them from the human body. Therefore, determination of antioxidant activity and total content of phenolic substances in selected cultivars of basil (Ohře, Sweet green, Salad leaf, Purple opal, Thai) in a fresh and frozen state and the mixture with another plant (garlic, mint, rocket, spinach) in the fresh and refrigerated state was performed. The total content of phenolic substances in basil was established by the spectrophotometric Folin-Ciocalteu method. DPPH spectrophotometric method was used to analyze the antioxidant activity. The results have shown statistically significant differences between basil cultivars under the same growing conditions. The values of antioxidant activity in frozen samples ranged from 5.1 ±0.4 mg.g-1AA FW to 11.71 ±0.18 mg.g-1AA FW and the total phenolic content varied between 2.77 ±0.16 mg.g-1GAE FW in TH and 8.93 ±0.13 mg.g-1GAE FW. A statistically significant difference between fresh and frozen samples was established only in the “Ohře” cultivar. After the storage in cold temperatures, all mixtures showed a reduction in the antioxidant activity and total content of phenolic substances. The mixture of basil and mint performed the highest values of antioxidant activity and total content of phenolic substances and significantly differed from the other mixtures most often. The addition of basil and its mixtures to food and beverages can substantially increase their biological value and subsequently also the quality of human nutrition.

Keywords

antioxidant activity; Basil; cultivar; Ocimum basilicum; total phenolic content

Authors

ADÁMEK, M.; MLČEK, J.; ADÁMKOVÁ, A.; MIŠUREC, V.; ORSAVOVÁ, J.; BUČKOVÁ, M.; BÚRAN, M.; PLÁŠKOVÁ, A.; KOUŘIMSKÁ, L.

Released

28. 5. 2021

Publisher

HACCP Consulting

ISBN

1338-0230

Periodical

Potravinárstvo

Year of study

15

Number

1

State

Slovak Republic

Pages from

445

Pages to

452

Pages count

8

URL

https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1623

Full text in the Digital Library

http://hdl.handle.net/11012/203272

BibTex

@article{BUT175713,
  author="Martin {Adámek} and Jiří {Mlček} and Anna {Adámková} and Vít Guiglielmo {Mišurec} and Jana {Orsavová} and Martina {Bučková} and Martin {Búran} and Anna {Plášková} and Lenka {Kouřimská}",
  title="Basil – A Comparison of the Total Phenolic Content and Antioxidant Activity in Selected Cultivars",
  journal="Potravinárstvo",
  year="2021",
  volume="15",
  number="1",
  pages="445--452",
  doi="10.5219/1623",
  issn="1338-0230",
  url="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1623"
}