Abstract
In this study, chemical composition and antioxidative properties of eight selected Ocimum species (Ocimum gratissimum, Ocimum americanum, Ocimum minimum, Ocimum citriodorum, Ocimum kilimandscharicum, Ocimum grandiflorum, Ocimum lamiifolium, and Ocimum selloi) was investigated. Leaves of these plants were extracted using methanol. The quantitative analysis of phenolic constituents was determined using high-performance liquid chromatography. Total phenolic content was estimated using Folin-Ciocalteu reagent and antioxidant activity was assessed using iron (III) reduction, -carotene–linoleic acid bleaching, 1,1-diphenyl-2-picrylhydrazyl and superoxide anion free radical scavenging assays. Phenolic acids, hydroxycinnamates, and flavonoids were identified and quantified within each extracts based on the area of each peaks with an external standards. The extracts of Ocimum species exhibited activity in all the in vitro antioxidant assays but it was not as potent as butylated hydroxyl anisole (BHA). The phytochemicals found in each extract are rich antioxidants and these extracts can be used as an effective preservative in food industry. Key words: Ocimum species, antioxidant activity, free radicals, total phenols, HPLC, secondary metabolites
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