Determination of Total Phenolics, Flavonoids and Antioxidant and Chemopreventive Potential of Basil (Ocimum basilicum L. and Ocimum tenuiflorum L.)

Gajula, D.; Verghese, M.; Boateng, J.; Walker, Lloyd T.; Shackelford, L.; Mentreddy, Srinivasa Rao; Cedric, S.

doi:10.3923/ijcr.2009.130.143

Cited by 78 publications

(54 citation statements)

References 28 publications

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“…[15] Basil (Ocimum basilicum, Lamiaceae), is one of the oldest herbs/spices that is known for its ornamental and therapeutic importance. It is originated from India, and has been reported to be hepatoprotective, immunomodulatory, antihyperglycemic, hypolipidemic, antitoxic, anti-inflammatory, antibacterial, antifungal and chemopreventive agent [16,17,18].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Contamination

Hamad¹,

Darwish²,

Abu‐Serie³

et al. 2017

JFNR

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Objectives: Cassia fistula and Ocimum basilicum which are assumed to contain the active components and which are renewable source in fighting infections of microorganisms. The aim of this study was to investigate the antimicrobial activity, the antioxidant activity and anti-inflammatory properties of Cassia fistula and Ocimum basilicum and their mix. Methods and Materials: Cassia fistula and Ocimum basilicum exhibited antimicrobial activity against all of the tested bacteria and yeasts except for Asperigillus spp. that showed high resistance. Results and Discussion: The minimum inhibitory concentration (MIC) values for bacteria and yeast ranged from 3.1 to 6.2 mg/ mL. The antioxidant activity of the Cassia fistula and Ocimum basilicum was evaluated by using DPPH radical scavenging assay. In addition, the amount of total phenolic content (TPC) of Cassia fistula, Ocimum basilicum and their mix was 64.71, 96.42 and 113.07 mg/g, while total flavonoids content was 16.33, 32.66 and 79 mg/g respectively. Vanillin, quercetin and cinnamic acid marked the phenolic profile of the mix. Cytotoxicity results indicated high safety use of the two plants. Conclusion: Our data confirmed convenient and safe use of C. fistula, O. basilicum and their mix as natural antimicrobial and antioxidant. The mix of both extracts can be recommended as natural preservative to be used in food processing to control and prevent food contamination.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Contamination

Hamad¹,

Darwish²,

Abu‐Serie³

et al. 2017

JFNR

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“…[14] A stock solution of extract and fractions of concentration 1 mg/mL was prepared. 0.125 mL of the aliquot was mixed with 0.5 mL of distilled water and 0.125 mL of Folin-Ciocalteu reagent was added.…”

Section: Preliminary Phytochemical Screeningmentioning

confidence: 99%

“…Total flavonoids content (TFC) estimation -TFC was calculated according to Gajula et al 2009. A stock solution of extract and fraction of concentration 5 mg/mL was prepared.…”

Section: Preliminary Phytochemical Screeningmentioning

confidence: 99%

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Purohit

2017

IJGP

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Background: Leptadenia pyrotechnica (LP) is a well-known traditional shrub used by the tribes of Africa and Asia. Locally, it is called as Khimp and recognized as therapeutic uses as well as animal fodder. Aims: The present study investigates the preliminary phytochemical contents, free radical scavenging, and antimicrobial activity against the bacterial and fungal strains of ethanolic extract and its fraction of LP (Decne.). Materials and Methods: Ethanolic extract and fractions of LP were used to different phytochemical qualitative screening methods to identify the constituents presented in it. Total flavonoids and total phenolic contents were determined to justify its antimicrobial activity. The antibacterial and antifungal activity of the extracts was measured by disc diffusion method, minimum inhibitory concentration, minimum bactericidal concentration, minimum fungicidal concentration, and zone of inhibition against the bacterial and fungal strains. 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity had used to evaluate the in vitro antioxidant activity of extract and fractions. Results: Preliminary phytochemical screening of extract and fractions showed the presence of alkaloids, terpenoids, phenols, flavonoids, glycosides, saponins, tannins, and steroids. Reducing efficiency revealed dose-dependent inflation in concentration (6.25-200 µg/µL) with respect to quercetin and gallic acid. The presence of phenolic compounds, terpenoids, and flavonoids contribute to potent antimicrobial activity against bacterial and fungal strains. Conclusion: The present research work concluded the effectiveness of different extract and fractions at various concentrations against the bacterial and fungal strains. Free radical scavenging activity embarks its contribution as antimicrobial along with the presence of terpenoids, flavonoids, and phenolic residues.

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“…Among the major risk factors observed are a personal or family history of colorectal cancer and/or polyps, chronic inflammatory bowel disease, obesity, heavy alcohol consumption, smoking, lack of physical activity and dietary patterns low in fruits and vegetables and high in red or processed meat (Center et al, 2009a;Center et al, 2009b;Garcia et al, 2007). It has been shown to be very responsive to diet modification (Gajula et al, 2009). Malnutrition is also common in patients suffering from colorectal cancer, effecting their recovery and performance after receiving treatment (Y.…”

Section: Colorectal Cancermentioning

confidence: 99%

Anticancer and antioxidant effects of tragopogon porrifolius extract. (c2011)

Tenkerian¹

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Determination of Total Phenolics, Flavonoids and Antioxidant and Chemopreventive Potential of Basil (Ocimum basilicum L. and Ocimum tenuiflorum L.)

Cited by 78 publications

References 28 publications

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination

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Anticancer and antioxidant effects of tragopogon porrifolius extract. (c2011)

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Determination of Total Phenolics, Flavonoids and Antioxidant and Chemopreventive Potential of Basil (Ocimum basilicum L. and Ocimum tenuiflorum L.)

Cited by 78 publications

References 28 publications

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control &amp; Prevent Food Contamination

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control &amp; Prevent Food Contamination

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Anticancer and antioxidant effects of tragopogon porrifolius extract. (c2011)

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Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination