Analysis of functional ingredients and composition of Ocimum basilicum

Abstract

Basil (Ocimum basilicum L) extracts showed significant antioxidant activity and represent a rich source of antioxidants that could contribute to its disease-fighting potential. Basil contains functional ingredients due to its rich content of phenolic compounds, characterized as main carriers of its antioxidant activity. The objective of this study was to determine the influence of the conditions and methods of extraction on chemical composition of basil extracts and also to find similarities or dissimilarities of the extraction procedures in the scope of determined content of functional ingredients. The determination of phenolic compounds (phenolic acids and flavonoids) of 100 basil extracts was performed using HPLC. The concentration of phenolic acids (chlorogenic, p-hydroxybenzoic, caffeic, ferulic, vanillic, cinnamic and rosmarinic) varied from 0.01 to 79.88 mg/kg of dried extract (DE). Concentration of flavonoid components (quercetin, naringenin, rutin) ranged from 0.06 to 72.24 mg/kg of DE. Extraction with dichloromethane (10 min), chloroform (10 min), n-hexane (30 min) and infusion provided high content of rosmarinic acid and quercetin, but also a significant content of chlorogenic acid, vanillic acid, naringenin, cinnamic and ferulic acid. Chemometric analysis indicated the most effective experimental procedure and provided an overview of their grouping in the space of the extracted ingredients.