Chicoric acid levels in commercial basil (Ocimum basilicum) and Echinacea purpurea products

Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products

“…A representative chromatogram of basil sample from this HPLC method can be seen in Lee and Scagel (2009). Caftaric acid, chicoric acid, and rosmarinic acid structures can be found in Lee and Scagel (2010). Rosmarinic acid was the main caffeic acid derivative found in dried basil.…”

“…After our recent report (Lee and Scagel, 2010) of dried basil being deficient in phenolics compared to fresh basil, we proceeded to determine if this was the case for other dried Lamiaceae products that are easily obtained from the marketplace. The presence of chicoric acid in aerial portions of basil plants, and in dried basil samples were first reported by Lee and Scagel (2009).…”

“…We then surveyed the range of chicoric acid within readily available commercial basil products (Lee and Scagel, 2010). To our surprise, they all contained only low levels of phenolics (mainly phenolic acids and one flavonol-glycoside ranging from 42.41 to 277.10 mg/100 g asis dried herb).…”

Role of Ocimum basilicum L. in prevention of ischemia and reperfusion-induced cerebral damage, and motor dysfunctions in mice brain

“…Sweet Basil is well known for its essential oil which is responsible for the aroma of plant and the flavor of condiments (Martins et al, 1999). The plant also contains acylated and glycosylated anthocyanins (Phippen and Simon, 1998); phenolic acids like rosamarinic acid, lithospermic acid B, vanillic acid, p-coumaric acid, hydroxybenzoic acid, syringic acid, ferulic acid, protocatechuic acid, caffeic acid and gentisic acid, chicoric acid (Bais et al, 2002;Lee and Scagel, 2010); flavonoids and tannins (Grayer et al, 1996); cinnamic acid ester, triterpenoids and steroidal glycosides (Siddiqui et al, 2007).…”

Evaluation of antibacterial activity of Laurus nobilis L., Rosmarinus officinalis L. and Ocimum basilicum L. from Northeast of Algeria

“…It contains 0.4 to 0.7% of essential oil, phenolic acids like rosamarinic acid, lithospermic acid B, vanillic acid, hydroxybenzoic acid, syringic acid, ferulic acid, protocatechuic acid, caffeic acid and gentisic acid, chicoric acid (Bais et al, 2002;Lee and Scagel, 2010); flavonoids and tannins (Grayer et al, 1996); cinnamic acid ester, triterpenoids and steroidal glycosides (Siddiqui et al, 2007).…”