Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time

Abstract

In the current study, response surface methodology (RSM) was used to assess the effects of extraction time and temperature on the content of bioactive compounds and antioxidant activity of purple basil leaf (Ocimum basilicum L.) extracts. The stability of anthocyanins in relation to temperature, light and copigmentation was also studied. The highest anthocyanin content was 67.40 mg/100 g extracted at 30 °C and 60 min. The degradation of anthocyanins with varying temperatures and in the presence of light followed a first-order kinetics and the activation energy was 44.95 kJ/mol. All the extracts exposed to light showed similar half-lives. The extracts protected from light, in the presence of copigments, showed an increase in half-life from 152.67 h for the control to 856.49 and 923.17 h for extract in the presence of gallic acid and phytic acid, respectively. These results clearly indicate that purple basil is a potential source of stable bioactive compounds.

Effects of Light on Secondary Metabolites in Selected Leafy Greens: A Review

“…In humans, they display various beneficial health effects. Due to their antioxidant activity, many of them show anti-microbial, anti-inflammatory and anti-allergic effects and are able to prevent diseases (Pedro et al, 2016;Lu et al, 2017).…”

Use of colorimetric hydrogel as an indicator for food packaging applications

“…Many natural materials, such as gelatin, starch and cellulose are also being used in the food packaging industry due to their biocompatibility, low toxicity and decomposability properties [4,5]. To improve their properties and introduce increased mechanical strength and antioxidant [6][7][8], antimicrobial [9,10] and anthocyanin properties [11], additional natural compounds like citric acid (CA) [12][13][14] and pigments from Basilicum are sometimes added to the primary materials of the packaging. Furthermore, the addition of pigments gives these materials the ability to change colour, which occurs due to the pH shifts that occur during food deteriorations [15,16].…”

Effects of Spray‐Drying Parameters on In Vitro Functional Properties of Camu‐Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit

“…Differences between means were 1st analyzed by 1‐way ANOVA test and subsequently by the Tukey test ( P < 0.05) and also, data were subjected to Pearson linear correlations (Granato and others ). When the P ‐value was below 5%, the triplicate results were analyzed using response surface methodology (Statistica 7.0 software, Stat‐Soft Inc., Tulsa, Okla., U.S.A.; Atalar and Dervisoglu ; Pedro and others ). The following polynomial equation (Eq.…”