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PHYTOTHERAPY RESEARCH
Phytother. Res. 21, 354361 (2007)
Published online 15 January 2007 in Wiley InterScience
i. GULCIN ET AL.
(www.interscience.wiley.com) DOI: 10.1002/ptr.2069
Atatrk University, Faculty of Science and Arts, Department of Chemistry, TR-25240-Erzurum, Turkey
Gaziosmanpasa University, Faculty of Science and Arts, Department of Chemistry, TR-60240-Tokat, Turkey
3
College of Pharmacy, University of Sharjah, P.O.Box 27272, Sharjah, United Arab Emirates
2
The antioxidant properties of plants have been investigated, in the light of recent scientic developments,
throughout the world due to their potent pharmacological activities and food viability. Basil (Ocimum basilicum
L. Family Lamiaceae) is used as a kitchen herb and as an ornamental plant in house gardens. In the present
study, the possible radical scavenging and antioxidant activity of the water (WEB) and ethanol extracts (EEB)
of basil was investigated using different antioxidant methodologies: 1,1-diphenyl-2-picryl-hydrazyl (DPPH)
free radical scavenging, scavenging of superoxide anion radical-generated non-enzymatic system, ferric
thiocyanate method, reducing power, hydrogen peroxide scavenging and metal chelating activities. Experiments revealed that WEB and EEB have an antioxidant effects which are concentration-dependent. The total
antioxidant activity was performed according to the ferric thiocyanate method. At the 50 g/mL concentration,
the inhibition effects of WEB and EEB on peroxidation of linoleic acid emulsion were found to be 94.8% and
97.5%, respectively. On the other hand, the percentage inhibition of a 50 g/mL concentration of BHA, BHT
and -tocopherol was found to be 97.1%, 98.5% and 70.4% inhibition of peroxidation of linoleic acid emulsion, respectively. In addition, WEB and EEB had effective DPPH radical scavenging, superoxide anion
radical scavenging, hydrogen peroxide scavenging, reducing power and metal chelating activities. Additionally,
these various antioxidant activities were compared with BHA, BHT and -tocopherol as reference antioxidants. The additional total phenolic content of these basil extracts was determined as the gallic acid equivalent
and were found to be equivalent. Copyright 2007 John Wiley & Sons, Ltd.
Keywords: antioxidant activity; radical scavenging; metal chelating; reducing power; basil; Ocimum basilicum.
INTRODUCTION
A great number of aromatic, spicy, medicinal and other
plants exhibit antioxidant properties. Sources of natural
antioxidants are primarily, plant phenolics that may
occur in all parts of plants such as the fruits, vegetables, nuts, seeds, leaves, roots and barks (Pratt and
Hudson, 1990). Crude extracts of fruits, herbs, vegetables, cereals and other plant materials rich in phenolics
are increasingly of interest in the food industry, because they retard oxidative degradation of lipids and
thereby improve the quality and nutritive value of food
(Kahkonen et al., 1999; Rice Evans et al., 1995). The
extraction, characterization and utilization of natural
antioxidants that may serve as potent candidates in
combating carcinogenesis and aging process are in
progress (Namiki, 1990; Mathew and Abraham, 2006).
Basil (Ocimum basilicum L. Family Lamiaceae)
is used as a kitchen herb, a culinary herb and as an
* Correspondence to: Dr Mahfuz Elmastas, Gaziosmanpasa University,
Faculty of Science and Arts, Department of Chemistry, TR-60240-Turkey.
E-mail: elmastas@gop.edu.tr
* Correspondence to: Professor H. Y. Aboul-Enein, College of Pharmacy,
University of Sharjah, P.O.Box 27272, Sharjah, United Arab Emirates.
E-mail: hyaboulenein@yahoo.com
Copyright 2007 John Wiley & Sons, Ltd.
Copyright 2007 John Wiley & Sons, Ltd.
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i. GULCIN ET AL.
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100
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Figure 3. Ferrous ions chelating effect of different concentrations of WEB, EEB, BHA, BHT and -tocopherol. WEB, water
extract of basil (Ocimum basilicum L.); EEB, ethanol extract of
basil (Ocimum basilicum L.); BHA, butylated hydroxyanisole;
BHT, butylated hydroxytoluene. TOC, -Tocopherol.
Figure 4. Determination of hydrogen peroxide scavenging ability of 50 g/mL concentration of WEB, EEB, BHA, BHT and tocopherol. WEB: Water extract of basil (Ocimum basilicum L.);
EEB, ethanol extract of basil (Ocimum basilicum L.); BHA,
butylated hydroxyanisole; BHT, butylated hydroxytoluene. TOC,
-Tocopherol.
Phytother. Res. 21, 354361 (2007)
DOI: 10.1002/ptr
359
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i. GULCIN ET AL.
CONCLUSION
The antioxidant properties of plant extracts should be
evaluated in a variety of model systems using several
different indices to ensure the effectiveness of such
antioxidant materials. The results obtained in this study
clearly showed that WEB and EEB have powerful antioxidant activity against various antioxidant systems in
vitro, moreover, these extracts can be used as easily
accessible source of natural antioxidants and as a possible food supplement or in pharmaceutical applications.
It can also be used in stabilizing food against oxidative
deterioration.
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