Basil – a comparison of the total phenolic content and antioxidant activity in selected cultivars

Martin Adámek; Jiří Mlček; Anna Adámková; Vít Guiglielmo  Mišurec; Jana Orsavová; Martina Bučková; Martin Búran; Anna Plášková; Lenka Kouřimská

doi:10.5219/1623

Authors

Martin Adámek - Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, the Czech Republic, Tel.: +420541146136, - Tomas Bata University in Zlin, Faculty of Technology, Department of Physics and Materials Engineering, Vavreckova 275, 760 01 Zlín, the Czech Republic, Tel.: +420576035105 https://orcid.org/0000-0002-8668-863X
Jiří Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, the Czech Republic, Tel.: +420576033030 https://orcid.org/0000-0002-5753-8560
Anna Adámková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, the Czech Republic, Tel.: +420576031592
Vít Guiglielmo Mišurec Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, the Czech Republic, Tel.: +420576033030 https://orcid.org/0000-0002-7183-6281
Jana Orsavová Tomas Bata University in Zlin, Faculty of Humanities, Language Centre, Štefánikova 5670, 760 01 Zlín, Czech Republic,Tel.: +420576038158
Martina Bučková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, the Czech Republic, Tel.: +420734796959
Martin Búran Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, the Czech Republic, Tel.: +420541146106 https://orcid.org/0000-0003-2644-7698
Anna Plášková Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlín, the Czech Republic, Tel.: +420734796959 https://orcid.org/0000-0001-9908-3931
Lenka Kouřimská Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Microbiology, Nutrition and Dietetics, Kamýcká 129, 165 00 Praha, Czech Republic, Tel.: +420224383507

DOI:

https://doi.org/10.5219/1623

Keywords:

Basil, Ocimum basilicum, total phenolic content, antioxidant activity, cultivar

Abstract

During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in the human diet could help to prevent the formation of free radicals and to remove them from the human body. Therefore, determination of antioxidant activity and total content of phenolic substances in selected cultivars of basil (Ohře, Sweet green, Salad leaf, Purple opal, Thai) in a fresh and frozen state and the mixture with another plant (garlic, mint, rocket, spinach) in the fresh and refrigerated state was performed. The total content of phenolic substances in basil was established by the spectrophotometric Folin-Ciocalteu method. DPPH spectrophotometric method was used to analyze the antioxidant activity. The results have shown statistically significant differences between basil cultivars under the same growing conditions. The values of antioxidant activity in frozen samples ranged from 5.1 ±0.4 mg.g^-1 AA FW to 11.71 ±0.18 mg.g^-1 AA FW and the total phenolic content varied between 2.77 ±0.16 mg.g^-1 GAE FW in TH and 8.93 ±0.13 mg.g^-1 GAE FW. A statistically significant difference between fresh and frozen samples was established only in the “Ohře” cultivar. After the storage in cold temperatures, all mixtures showed a reduction in the antioxidant activity and total content of phenolic substances. The mixture of basil and mint performed the highest values of antioxidant activity and total content of phenolic substances and significantly differed from the other mixtures most often. The addition of basil and its mixtures to food and beverages can substantially increase their biological value and subsequently also the quality of human nutrition.

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