SavedAdd your journal

Journals / International Journal of Plant Based Pharmaceuticals / 2022 / Cilt: 2 - Sayı: 2

HPLC profile of phenolic acids and flavonoids of Ocimum sanctum and O. basilicum

Shafqat ULLAH
Naseem RAUF
Arshad HUSSAİN
Izhar Ahmad SHEİKH
Muhammad FAROOQ
Pages
205–209
Publication Date
2022-12-15
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

The maximum yield of quercetin was analyzed in both extracts.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to investigate the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC), as well as the phenolic profile of two species of O. sanctum (OS) and O. basilicum (OB).
📊
Key Findings & Data:The TPC of OS and OB produced 386 and 383 mg gallic acid equivalent (GAE) per 100 g, whereas 201 and 203 mg quercetin equivalent (QE) per 100 g of the extract was obtained during the TFC assay.
💡
Conclusion & Impact:The maximum yield of quercetin was analyzed in both extracts.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:O. sanctum · O. basilicum · Antioxidant

Abstract

This study aimed to investigate the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC), as well as the phenolic profile of two species of O. sanctum (OS) and O. basilicum (OB). The TPC, TFC, and cultivated sanctum's phenolic profiles were similar. The TPC of OS and OB produced 386 and 383 mg gallic acid equivalent (GAE) per 100 g, whereas 201 and 203 mg quercetin equivalent (QE) per 100 g of the extract was obtained during the TFC assay. The antioxidant activity of the extracts was determined by scavenging of DPPH radicals with an inconsiderable difference. HPLC techniques separated the individual phenolic acids and flavonoids. Phenolic acids (gallic, caffeic, ferulic, sinapic, and syringic) and flavonoids (quercetin, luteolin, rutin, apigenin, and kaempferol) were commonly identified and quantified in the chromatogram of OS and OB. The maximum gallic acid and quercetin content were found among phenolic acids and flavonoids. The maximum yield of quercetin was analyzed in both extracts.

🔖

Cite This Article

ULLAH, S., RAUF, N., HUSSAİN, A., SHEİKH, I. A., FAROOQ, M. (2022). HPLC profile of phenolic acids and flavonoids of Ocimum sanctum and O. basilicum. International Journal of Plant Based Pharmaceuticals, Cilt: 2 - Sayı: 2, 205–209. https://ajindex.com/articles/852730

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (9)

  1. Ali, R., Chauhan, V., Farooq, S., Khan, A., Farooq, U., 2014. In vitro analysis of antibacterial activity of Ocimum sanctum against pathogenic bacteria and quantification of ursolic acid and oleanolic acid. International Journal of Pharmaceutical Sciences Review & Research, 25, 13-17.
  2. Anantharam, G., Chittibabu, C.V., 2021. Herbal Gardens of Educational Institutions and Entrepreneurship Development: A Case Study from south India. Center for Development Economic, 8(10), 62-84.
  3. Ashif, M.K., Ullah, S., 2013. Chemical composition and minerals analysis of Hippophae rhamnoides, Azadirachta indica, Punica granatu and Ocimum sanctum leaves. World Journal of Dairy & Food Sciences, 8(1), 67-73.
  4. Boateng, J., Verghese, M., Walker, L.T., Ogutu, S., 2008. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). LWT-Food Science and Technology, 41(9), 1541-1547. de Lima, V.T., Vieira, M.C., Kassuya, C.A.L., Cardoso, C.A.L., Alves, J.M., Foglio, M.A., Formagio, A.S.N., 2014. Chemical composition and free radical-scavenging, anticancer and anti-inflammatory activities of the essential oil from Ocimum kilim and scharicum. Phytomedicine, 21(11), 1298-1302. Gavrić, T., Jurković, J., Hamidović, S., Haseljić, S., Lalević, B., Čorbo, A., Bezdrob, M., 2018. Yield and contents of some bioactive components of basil (Ocimum basilicum L.) depending on time of cutting. Studia Universitatis Vasile Goldis Seria Stiintele Vietii (Life Sciences Series), 28(4), 192-197.
  5. Imram, I., Zia-Ul-Haq, M., Calani, L., Mazzeo, T., Pellegrini, N., 2014. Phenolic profile and antioxidant potential of selected plants of Pakistan. Journal of Applied Botany and Food Quality, 87, 30-35.
  6. Javanmardi, J., Stushnoff, C., Locke, E., Vivanco, J.M., 2003. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry, 83(4), 547-550.
  7. Jayasinghe, C., Gotoh, N., Aoki, T., Wada, S., 2003. Phenolics composition and antioxidant activity of sweet basil (Ocimum basilicum L.). Journal of Agricultural and Food Chemistry, 51(15), 4442-4449. Kähkönen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S., Heinonen, M., 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(10), 3954-3962.
  8. Kelm, M.A., Nair, M.G., Strasburg, G.M., DeWitt, D.L., 2000. Antioxidant and cyclooxygenase inhibitory phenolic compounds from Ocimum sanctum Linn. Phytomedicine, 7(1), 7-13.
  9. Khatri, S., Paraman