Abstract
With the understanding of the role of antioxidants in preventing degenerative and age-related diseases caused by oxidative stress, and taking into account the multitude of pharmacological applications such as antidiabetic, antifungal, cardioprotection, immunostimulant, interest in plants rich in this respect has increased. Ocimum basilicum L. (purple) is a one-year, fragrant spice herb with its own aroma. In this study, chemical characterization of Ocimum basilicum L. plant was performed and inhibition effects on urease and a-amylase were investigated. Total phenolic content of Ocimum basilicum L. leafs ethanolic and water extracts were 320.08±2.03, 388.15±1.05 mg GAE/100g; total flavonoids were 282.57±1.12, 307.75±0.89 mg QE/100g; antioxidant capacity of samples were 0.46±0.01 and 0.52±0.02 mM Fe+2/mg extract, 0.46±0.01; IC50 values of urease were 18.77±0.22, 20.19±0.15 % and IC50 values of α-amylase were 0.47±0.01, 0.42±0.01 µg/mL, respectively. It is determined that ethanolic extract of leaves is rich in linalool, linolenin, phytol and α-humulene. The datas show that the leaves of the plant may be effective on two important diseases such as Diabetus mellitus and H. pylori.
Highlights
Medicinal and aromatic plants have been used from ancient times
It is determined that ethanolic extract of leaves is rich in linalool, linolenin, phytol and α-humulene
Total antioxidant activity was found at a concentration of 50 μg / mL made according to the ferric thiocyanate method, and the inhibition effects of WEB and EEB on peroxidation of linoleic acid emulsion were 94.8% and 97.5%, respectively
Summary
Medicinal and aromatic plants have been used from ancient times These plants, which people benefit from, have a certain appearance, color, smell, use as food and spice, and consume as a medicine. The basil, called Ocimum basilicum is a one-year fragrant spice herb with its own aroma. This plant, originating from Iran, South Asia, and especially India, grows naturally in places with a Mediterranean climate and a warm climate, but is cultivated in France, Italy and Spain [2,3]. Ocimum basilicum has a wide morphological and chemical variation within the species. It is divided into many subspecies and varieties and examined. Green varieties known as ‘sweet basil’ in the foreign literature, which is more common in western provinces, are called basil (Ocimum basilicum) [4]
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