Changes in antioxidant activity and total phenol content during storage of sweet basil

The effects of storage temperature on antioxidant activity and total phenolic content were investigated in sweet basil (Ocimum basilicum L.) leaves. Sweet basil leaves were sealed in 0.068mm polyethylene packages and stored at 3degC and 25degC. The leaves stored at 3degC exhibited a higher weight loss and severer chilling injury symptoms in the form of browning than those stored at 25degC. There were slight changes in fresh weight and leaf color during storage at 25degC. Antioxidant activity on the first day of storage decreased markedly regardless of storage temperature, and showed little correlation with total phenolic content. The respiration rate of the leaves stored at 3degC was almost twice as high as that of the leaves stored at 25degC after two days of storage. Neither of the tested storage temperatures prevented the decrease in antioxidant activity after harvest.