Antioxidant Capacity of Ocimum basilicum L. and Origanum vulgare L. Extracts

Abstract

The antioxidant properties of five different extracts (Et2O, CHCl3, EtOAc, n-BuOH, and H2O) of Ocimum basilicum L. and Origanum vulgare L. were studied. Antioxidant activity was assessed in six different model systems. Free radical scavenging capacity (RSC) was evaluated by measuring the scavenging capacity of extracts on DPPH, NO, O2•− and OH radical, as well as on hydrogen peroxide (H2O2). In addition, the protective effects on lipid peroxidation in liposomes (LPx) were evaluated by TBA-assay using the Fe2+/ascorbate induction system. The amount of total phenolic compounds and content of total flavonoids was also determined. EtOAc, n-BuOH and H2O extracts of O. basilicum and O. vulgare expressed very strong scavenger activity. Furthermore, the mentioned extracts showed notable inhibition of LPx. On the other hand, Et2O and CHCl3 extracts showed much weaker effect in the neutralization of DPPH, NO and O2•− radicals and the neutralization of H2O2. When examining the production of OH radicals and inhibition of LPx, the Et2O and CHCl3 extracts showed weak prooxidative properties. The observed differences in antioxidant activity could be partially explained by the levels of phenolics and flavonoids in the investigated O. basilicum and O. vulgare extracts.

Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: Different performances regarding bioactivity and phenolic compounds

“…Furthermore, Kaurinovic et al (2011) also described strong antioxidant effects for oregano aqueous extracts in comparison with organic extracts, which is in accordance with our experiment where decoction and infusion gave higher antioxidant activity than the hydroalcoholic extract. The antioxidant activity reported by Barros et al (2010) for a methanolic extract obtained from wild oregano was, in general, higher than the one shown by hydroalcoholic extract, but lower than antioxidant properties of infusion/decoction.…”

“…Other authors, reporting the antioxidant activity of some plant extracts of the family Lamiaceae, including oregano, attributed their scavenging activity to phenolic and flavonoid contents (Economou et al, 1991;Škerget et al, 2005;Kaurinovic et al, 2011;Spiridon et al, 2011). Furthermore, Kaurinovic et al (2011) also described strong antioxidant effects for oregano aqueous extracts in comparison with organic extracts, which is in accordance with our experiment where decoction and infusion gave higher antioxidant activity than the hydroalcoholic extract.…”

Liposomes as a Tool to Study Lipid Peroxidation

“…It was established that flavonoids act as mighty scavengers of free radicals [88]. Different flavonoids inhibit LP in vitro and the most pronounced effect is exhibited by quercetin whose presence is found in extracts of O. basilicum using 2D-TLC [89]. More investigation is required to explain the enhanced production of phenolics in certain geographic areas [90].…”

Comparative Characterization of Basil, Mint and Sage Extracts

“…The EC 50% of our Ocimum basilicum etahnolic extract (EC50=112.58 µg*mL -1 ) showed comparable activity with other ethanolic basil extract from different Romanian sources (EC 50 =124.95 µg*mL -1 ) [22], while aqueous basil extract from Serbia (EC 50 =17.93 µg*mL -1 ) showed a powerful scavenging activity [23]. …”