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Journals / International Journal of Chemistry and Technology / 2024 / Volume: 8 Issue: 2

Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations

Duygu Mısırlı(SAĞLIK BİLİMLERİ ÜNİVERSİTESİ, HAMİDİYE ECZACILIK FAKÜLTESİ)0000-0002-3581-4368
Mahfuz Elmastaş(SAĞLIK BİLİMLERİ ÜNİVERSİTESİ, HAMİDİYE ECZACILIK FAKÜLTESİ, TEMEL ECZACILIK BİLİMLERİ BÖLÜMÜ, BİYOKİMYA ANABİLİM DALI)0000-0002-1502-1141
İsa Telci(ISPARTA UYGULAMALI BİLİMLER ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, TARLA BİTKİLERİ BÖLÜMÜ)0000-0002-3651-1641
Nusret Genç(TOKAT GAZİOSMANPAŞA ÜNİVERSİTESİ, FEN-EDEBİYAT FAKÜLTESİ, KİMYA BÖLÜMÜ, BİYOKİMYA ANABİLİM DALI)0000-0003-3685-1344
Pages
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Publication Date
2024-12-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These changes were found statistically significant (p<0.001).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Ocimum basilicum is used either as a fresh or dry herb.
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Key Findings & Data:According to obtained results, it was observed that the distribution of rosmarinic acid in fresh samples varied between 128.38 and 4072.20 mg kg-1 DW, and in dry samples between 1792.20 and 8149.45 mg kg-1 DW.
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Conclusion & Impact:These changes were found statistically significant (p<0.001).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Ocimum basilicum · Rosmarinic acid · Chicoric acid

Abstract

Ocimum basilicum is used either as a fresh or dry herb. Most used species are characterized by sweet and purple leaves and are typically used for culinary purposes and in traditional medicine. Therefore, it is important to analyse the content of functional compounds, rosmarinic acid and chicoric acid, in dry and fresh form of the plant. It was determined that rosmarinic acid and chicoric acid content of dry and fresh form of sweet, purple, and purple flower colored of the plant by high pressure liquid chromatography equipped diode array detector (HPLC-DAD). According to obtained results, it was observed that the distribution of rosmarinic acid in fresh samples varied between 128.38 and 4072.20 mg kg-1 DW, and in dry samples between 1792.20 and 8149.45 mg kg-1 DW. It is clearly observed that rosmarinic acid content in dry samples higher than fresh samples. The concentration of chicoric acid in fresh samples varied between 51.53 and 2278.40 mg kg-1 DW and it varied in dry samples between 38.55 and 555.85 mg kg-1 DW. Chicoric acid levels in dry samples were observed to be lower than fresh samples. These changes were found statistically significant (p<0.001).

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Cite This Article

Mısırlı, D., Elmastaş, M., Telci, İ., Genç, N. (2024). Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations. International Journal of Chemistry and Technology, Volume: 8 Issue: 2. https://doi.org/10.32571/ijct.1469657

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