basil/antioxidans

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Evaluation of the chemical composition, antioxidant and anti-inflammatory activities of distillate and residue fractions of sweet basil essential oil.

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In this study, the chemical composition and antioxidant and anti-inflammatory activities of sweet basil (Ocimum basilicum L. Lamiaceae family) were evaluated. Sweet basil is a food-related plant that is widely used in traditional Chinese medicine. Sweet basil crude oil was processed via molecular

Optimisation of phytochemical characteristics and antioxidative properties of Foeniculum vulgare Mill. seeds and Ocimum basilicum L. leaves superfine powders using new parting process.

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Fennel (Foeniculum vulgare Mill.) and basil (Ocimum basilicum L.) are two aromatic medicinal plants. Recently, a new parting process which is named CDS "Comminution and to control Diffraction Sieving" is taken into consideration and its positive effect on the extraction of

Effects of nitrogen fertilization on the phenolic composition and antioxidant properties of basil (Ocimum basilicum L.).

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Many herbs and spices have been shown to contain high levels of polyphenolic compounds with potent antioxidant properties. In the present study, we explore how nutrient availability, specifically nitrogen fertilization, affects the production of polyphenolic compounds in three cultivars (Dark Opal,

Antioxidant and antimicrobial properties of traditional green and purple "Napoletano" basil cultivars (Ocimum basilicum L.) from Campania region (Italy).

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The present study is the first effort to a comprehensive evaluation of the antioxidant and antimicrobial activities of 'Napoletano' green and purple basil (Ocimum basilicum L.) varieties. The results obtained revealed that the basil sample extracts were characterised by a generally higher

Yield, Composition and Antioxidant Capacity of the Essential Oil of Sweet Basil and Holy Basil as Influenced by Distillation Methods.

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The profile and bioactivity of essential oil (EO) depends on genetic, environmental, and other factors. We hypothesized that the basil EO may be influenced by the distillation methods. Hence, a study was conducted to evaluate the effect of steam distillation (SD) and hydrodistillation (HD)

Effect of jasmonic acid elicitation on the yield, chemical composition, and antioxidant and anti-inflammatory properties of essential oil of lettuce leaf basil (Ocimum basilicum L.).

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The effect of elicitation with jasmonic acid (JA) on the plant yield, the production and composition of essential oils of lettuce leaf basil was evaluated. JA-elicitation slightly affected the yield of plants and significantly increased the amount of essential oils produced by basil - the highest

EFFECT OF JASMONIC ACID ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF EXTRACT FROM THE GREEN AND PURPLE LANDRACES OF SWEET BASIL.

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Basil (Ocimum basilicun L.) belongs to the family Lamiaceae and is an important aromatic and medicinal plant, which it widely cultivated in many countries. This plant is a good source of phenolic com- pounds and natural antioxidants. The main aim of present study was to determine effect of jasmonic

Ocimum basilicum L.: phenolic profile and antioxidant-related activity.

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Ocimum basilicum L. leaf material was extracted by maceration with (80:20:1 v/v/v) methanol: water: acetic acid to produce a crude extract (CE), which was further fractionated by liquid-liquid extraction to isolate light petroleum (PE), ethyl acetate (EtOAc), n-butanol (n-BuOH) and H2O-soluble

Acidic Potassium Permanganate Chemiluminescence for the Determination of Antioxidant Potential in Three Cultivars of Ocimum basilicum.

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Ocimum basilicum, a member of the family Lamiaceae, is a rich source of polyphenolics that have antioxidant properties. The present study describes the development and application of an online HPLC-coupled acidic potassium permanganate chemiluminescence assay for the qualitative and quantitative

Ocimum basilicum affects tracheal responsiveness, lung inflammatory cells and oxidant-antioxidant biomarkers in sensitized rats.

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The anti-inflammatory and antioxidant effects of Ocimum basilicum (O. basilicum) was shown previously. In the present study, the effect of O. basilicum on tracheal responsiveness (TR) to methacholine and ovalbumin (OVA), bronchoalveolar lavage fluid (BALF) levels of oxidant-antioxidant biomarkers as

Formulation of nanoemulsion from leaves essential oil of Ocimum basilicum L. and its antibacterial, antioxidant and larvicidal activities (Culex quinquefasciatus).

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The present study, emphasis on the encapsulation of Ocimum basilicum L. leaf essential oil by utilizing Polysorbate 80 and its evaluation of antibacterial (MIC), antioxidants and larvicidal activity against C. quinquefasciatus. After the encapsulation, nanoemulsion characterized by using a Zeta

Antioxidant properties of various solvent extracts from purple basil.

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Water, ethanol and acetone extracts from leaves and flowers of purple basil, one of the most popular spices consumed in the Thrace region of Turkey, were tested in vitro for their ability to inhibit peroxidation of lipids, to scavenge DPPH, hydrogen peroxide, superoxide anion, to reduce Fe(III) to

Contribution of major lipophilic antioxidants to the antioxidant activity of basil extracts: an EPR study.

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BACKGROUND The present research analyses the contribution of some lipid antioxidants to the antioxidant activity of lipophilic extracts from basil by an electron paramagnetic resonance (EPR) study using the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). DPPH assay is considered an easy

Production of an antioxidative peptide from hairy basil seed waste by a recombinant Escherichia coli.

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OBJECTIVE To circumvent the time-consuming and costly problems associated with natural product extraction, a potential antioxidative peptide selected from hairy basil waste after oil extraction was produced by recombinant DNA technology. RESULTS Because the target peptide is short, the recombinant

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute.

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This study investigated the use of basil seed gum (BSG) as a fat substitute on the physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution was supplemented to reduced-fat and nonfat yogurts, and their physicochemical properties, quality properties, antioxidant

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