Experimental and Computational Evaluation of Extraction Procedure and Scavenging Capacity of Sweet Basil Extracts (Ocimum basilicum L.)
The possibility to prevent nutrition-related diseases that include scavenge of free radicals and to block chain reactions is very important and significant for human well-being. The aim of this study was to analyse different basil extracts, determine the relationship between total phenolic/flavonoid...
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| Veröffentlicht in: | Plant foods for human nutrition (Dordrecht) 2021-06, Vol.76 (2), p.240-247 |
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| creator | Teofilović, Branislava Grujić-Letić, Nevena Gligorić, Emilia Rašković, Aleksandar Igić, Ružica Vastag, Gyöngyi Gadžurić, Slobodan |
| description | The possibility to prevent nutrition-related diseases that include scavenge of free radicals and to block chain reactions is very important and significant for human well-being. The aim of this study was to analyse different basil extracts, determine the relationship between total phenolic/flavonoid content and antioxidant activity in order to optimize its application in industry. The extraction involved different solvents (ethanol, methanol and water), extraction time (10 and 30 min and 24, 48 and 72 h), plant fragmentation level (0.3 and 2 mm) and the presence or absence of light. Antioxidant activity was investigated by applying spectrophotometric method and measuring the total phenolic and flavonoid content and DPPH radical scavenging activity. The content of total phenolics varied from 5.2 to 185.6 mg of gallic acid equivalents per gram of a dry extract and flavonoids ranged from 0.2 to 35.0 mg of quercetin per gram of a dry extract. All extracts presented a scavenging capacity and IC
50
values of DPPH radical inhibition ranged from 0.04 to 12.99 μg/ml. The evaluation of experimental data for eighty basil extracts was performed by chemometric analysis showing good correlation between yield and total phenolic compounds, as well as flavonoid content and inhibition of the DPPH radical.
Graphical abstract |
| doi_str_mv | 10.1007/s11130-021-00902-x |
| format | Article |
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50
values of DPPH radical inhibition ranged from 0.04 to 12.99 μg/ml. The evaluation of experimental data for eighty basil extracts was performed by chemometric analysis showing good correlation between yield and total phenolic compounds, as well as flavonoid content and inhibition of the DPPH radical.
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50
values of DPPH radical inhibition ranged from 0.04 to 12.99 μg/ml. The evaluation of experimental data for eighty basil extracts was performed by chemometric analysis showing good correlation between yield and total phenolic compounds, as well as flavonoid content and inhibition of the DPPH radical.
Graphical abstract</description><subject>Antioxidants</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry, Applied</subject><subject>Chemistry/Food Science</subject><subject>Computer applications</subject><subject>Cryptography</subject><subject>Ecology</subject><subject>Ethanol</subject><subject>Evaluation</subject><subject>Extraction procedures</subject><subject>Flavonoids</subject><subject>Food Science</subject><subject>Food Science & Technology</subject><subject>Free radicals</subject><subject>Gallic acid</subject><subject>Industrial applications</subject><subject>Life Sciences & Biomedicine</subject><subject>Nutrition</subject><subject>Nutrition & Dietetics</subject><subject>Ocimum basilicum</subject><subject>Original Paper</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Physical Sciences</subject><subject>Plant Physiology</subject><subject>Plant Sciences</subject><subject>Quercetin</subject><subject>Scavenging</subject><subject>Science & Technology</subject><subject>Spectrophotometry</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><recordid>eNqNkc1u1DAURi1ERYfCC7CKxKYIpfjf8ZJGQ0EaqUiFdeR6bkaukjjYTjt9Al4bZ1Ko1AXqytfX51i-_hB6R_AZwVh9ioQQhktMSYmxxrTcv0ArIhQrNcH8JVphnY-0lNUxeh3jDc6SlOIVOmacYMkxXaHf6_0IwfUwJNMVZtgWte_HKZnk_JA761vTTYdN4dtivU_B2MPue_AWtlOAg3RlzS0MOzfsitqMxrp0P_NXdwCpODfRdX_dWJxeWtdPfXE9t53N1ebswxt01JouwtuH9QT9_LL-UX8tN5cX3-rPm9IyQVNJrCV8noNKaipVKZlLTrGVZCtY1UqNieQKsLRCklYqRbigVBrVgtAS2Ak6Xe4dg_81QUxN76KFrjMD-Ck2VDAtKFcVzej7J-iNn0L-lJniUlIqKp4pulA2-BgDtM2Yv9OE-4bgZo6pWWJqckzNIaZmn6WPi3QH176N1sFg4Z-Y55NCM61YrjDJdPV8unZLdrWfhpRVtqgx48MOwuMM_3neH_4xs18</recordid><startdate>20210601</startdate><enddate>20210601</enddate><creator>Teofilović, Branislava</creator><creator>Grujić-Letić, Nevena</creator><creator>Gligorić, Emilia</creator><creator>Rašković, Aleksandar</creator><creator>Igić, Ružica</creator><creator>Vastag, Gyöngyi</creator><creator>Gadžurić, Slobodan</creator><general>Springer US</general><general>Springer Nature</general><general>Springer Nature B.V</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-0917-3974</orcidid><orcidid>https://orcid.org/0000-0002-8145-5239</orcidid><orcidid>https://orcid.org/0000-0001-7672-5380</orcidid></search><sort><creationdate>20210601</creationdate><title>Experimental and Computational Evaluation of Extraction Procedure and Scavenging Capacity of Sweet Basil Extracts (Ocimum basilicum L.)</title><author>Teofilović, Branislava ; 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The aim of this study was to analyse different basil extracts, determine the relationship between total phenolic/flavonoid content and antioxidant activity in order to optimize its application in industry. The extraction involved different solvents (ethanol, methanol and water), extraction time (10 and 30 min and 24, 48 and 72 h), plant fragmentation level (0.3 and 2 mm) and the presence or absence of light. Antioxidant activity was investigated by applying spectrophotometric method and measuring the total phenolic and flavonoid content and DPPH radical scavenging activity. The content of total phenolics varied from 5.2 to 185.6 mg of gallic acid equivalents per gram of a dry extract and flavonoids ranged from 0.2 to 35.0 mg of quercetin per gram of a dry extract. All extracts presented a scavenging capacity and IC
50
values of DPPH radical inhibition ranged from 0.04 to 12.99 μg/ml. The evaluation of experimental data for eighty basil extracts was performed by chemometric analysis showing good correlation between yield and total phenolic compounds, as well as flavonoid content and inhibition of the DPPH radical.
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| subjects | Antioxidants Chemistry Chemistry and Materials Science Chemistry, Applied Chemistry/Food Science Computer applications Cryptography Ecology Ethanol Evaluation Extraction procedures Flavonoids Food Science Food Science & Technology Free radicals Gallic acid Industrial applications Life Sciences & Biomedicine Nutrition Nutrition & Dietetics Ocimum basilicum Original Paper Phenolic compounds Phenols Physical Sciences Plant Physiology Plant Sciences Quercetin Scavenging Science & Technology Spectrophotometry |
| title | Experimental and Computational Evaluation of Extraction Procedure and Scavenging Capacity of Sweet Basil Extracts (Ocimum basilicum L.) |
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