Abstract
Abstract. Sweet basil − Ocimum basilicum L. contains a wide spectrum of biologically active compounds: essential oils, phenolic compounds, including flavonoids and anthocyanins. The violet variety is a rich source of acylated and glycosylated anthocyanins and can be of interest as a unique source of stable red pigments for the food industry. The HPLC method has determined the chemical composition of O. basilicum L.anthocyanins: it contains 12 anthocyanin glycosides, and these compounds are in the form of depsides with hydroxy-cinnamic acids, as evidenced by their characteristic UV profiles. The aglycone of anthocyanin glycosides is cyanidin, which was confirmed by the acid hydrolysis. And 11 anthocyanin glycosides are represented as depsides with p-coumaric acid. One anthocyan glycoside is in the form of a depside with caffeic acid. The quantification of anthocyanins was determined by the pH-differential spectrophotometry. It was found that the fresh O. basilicum L. raw material total content of anthocyanins was – 0,48 ± 0,054%.
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