Abstract
Several species of the genus Ocimum are traditionally known and consumed by the population, but studies on aqueous extract composition are restricted to preparations by infusion. The aim of this study was to compare three different aqueous extractive methods (decoction, infusion, and maceration) of the leaves from Ocimum basilicum, O. gratissimum, and O. kilimandscharicum, using their chemical composition, and antioxidant and photoprotective potentials. Using the data from LC-DAD-ESI-MS/MS, we identified two organic acids and ten flavonoids in the extracts. Comparing the three studied species, O. gratissimum showed the greatest antioxidant and photoprotective potentials and the highest concentration of phenolic substances, followed by the species O. basilicum and O. kilimandscharicum. Considering the extraction methods, decoction showed the greatest antioxidant and photoprotective potentials and the highest content of phenolic substances regardless of the species.
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