An innovative microwave-assisted extraction and antioxidant potential of polyphenols from different parts of Ocimum basilicum

Abstract

Microwave-assisted extraction technique is widely used for the extraction of polyphenols from plant material due to high extraction efficiency, short time for extraction and less energy consumption. Due to such advantageous properties of this technique, microwave-assisted extraction was used for the extraction of polyphenols from different parts (seed, stem, and flower) of Ocimum basilicum by using three solvents of different polarities and results were compared with other conventional techniques (heat reflux extraction and soxhlet extraction). Highest polyphenols (980 mg GAE/g) were observed in stem extract of O. basilicumprepared using microwave assisted extraction technique. Methanol was found to be most effective solvent for the extraction of polyphenols from plant parts irrespective of the technique used. Antioxidant potential was evaluated by employing five different antioxidant assays. Highest antioxidant potential was found in stem extract of O. basilicum followed by flower and seed extract. Key words: Ocimum basilicum, microwave-assisted extraction technique, polyphenols, antioxidant potential.