Ocimum basilicum L. (Purple basil) is a source
of biologically active antioxidant compounds, particularly phenolic
acids and anthocyanins. In this study, we have developed a valuable
protocol for the establishment of in vitro callus
cultures of O. basilicum and culture conditions for
the enhanced production of distinct classes of phenylpropanoid metabolites
such as hydroxycinnamic acid derivatives (caffeic acid, chicoric acid,
rosmarinic acid) and anthocyanins (cyanidin and peonidin). Callus
cultures were established by culturing leaf explants on Murashige
and Skoog medium augmented with different concentrations of plant
growth regulators (PGRs) [thidiazuron (TDZ), α-naphthalene acetic
acid (NAA), and 6-benzyl amino purine (BAP)] either alone or in combination
with 1.0 mg/L NAA. Among all the above-mentioned PGRs, NAA at 2.5
mg/L led to the highest biomass accumulation (23.2 g/L DW), along
with total phenolic (TPP; 210.7 mg/L) and flavonoid (TFP; 196.4 mg/L)
production, respectively. HPLC analysis confirmed the differential
accumulation of phenolic acid [caffeic acid (44.67 mg/g DW), rosmarinic
acid (52.22 mg/g DW), and chicoric acid (43.89 mg/g DW)] and anthocyanins
[cyanidin (16.39 mg/g DW) and peonidin (10.77 mg/g DW)] as a function
of the PGRs treatment. The highest in vitro antioxidant
activity was determined with the ORAC assay as compared to the FRAP
assay, suggesting the prominence of the HAT over the ET-based mechanism
for the antioxidant action of callus extracts. Furthermore, in vivo results illustrated the protective action of the
callus extract to limit the deleterious effects of UV-induced oxidative
stress, ROS/RNS production, and membrane integrity in yeast cell culture.
Altogether, these results clearly demonstrated the great potential
of in vitro callus of O. basilicum as a source of human health-promoting antioxidant phytochemicals.