Basil – A Comparison of the Total Phenolic Content and Antioxidant Activity in Selected Cultivars

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F21%3APU142854" target="_blank" >RIV/00216305:26220/21:PU142854 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/21:63536938 RIV/70883521:28150/21:63536938

Result on the web

<a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1623" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1623</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1623" target="_blank" >10.5219/1623</a>

Result language

angličtina

Original language name

Basil – A Comparison of the Total Phenolic Content and Antioxidant Activity in Selected Cultivars

Original language description

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-1AA FW to 11.71 ±0.18 mg.g-1AA FW and the total phenolic content varied between 2.77 ±0.16 mg.g-1GAE FW in TH and 8.93 ±0.13 mg.g-1GAE 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.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

1337-0960

Volume of the periodical

15

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

445-452

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85108544713