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

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.

Keywords

• o. sanctum
• o. basilicum
• antioxidant
• total phenolic content
• total flavonoid content
• phenolic profile