Skip to main content

Optimization of Extraction of Phenolic Compounds from Ocimum Basilicum Leaves and Evaluation of Their Antioxidant Activity

Pharmaceutical Chemistry Journal volume 54, pages 162–169 (2020)Cite this article

Basil (Ocimum basilicum L.) is a potential source of bioactive compounds with various pharmaceutical effects. This study was aimed to extract phenolic compounds from basil leaves and evaluate the antioxidant activity of the extract. Different solvents (methanol, ethanol, acetone, and distilled water) were used to extract the phenolic compounds. Among solvents tested, methanol was the most potent solvent for extraction. The extraction was subsequently optimized using the response surface methodology for maximizing the total phenolic content (TPC). The optimum conditions were found to be the methanol to sample ratio of 44.6 mL/g, methanol concentration of 39%, extraction temperature of 90.7°C, and extraction time of 3.15 h for the maximum TPC of 4.49 mg GAE/g DW. The obtained phenolic-rich extract was then studied for its antioxidant activity. Results showed that the basil leaf extract possessed a high antioxidant capacity with IC50 value of 285.36 μg/mL. This study suggests that basil is a promising source of phenolic compounds and the basil leaf extract is a potential antioxidant agent for pharmaceutical use.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

References

  1. D. H. Truong, D. H. Nguyen, N. T. A. Ta, et al., J. Food Qual., 2019, 8178294 (2019).

    Article  Google Scholar 

  2. P. Cejas, E. Casado, C. Belda-Iniesta, et al., Cancer Causes Control, 15, 707 – 719 (2004).

    Article  Google Scholar 

  3. K. N. Prasad, B. Yang, S. Yang, et al., Food Chem., 116, 1 – 7 (2009).

    Article  Google Scholar 

  4. F. Sharopov, A. Valiev, I. Gulmurodov, et al., Pharm. Chem. J., 52, 459 – 463 (2018).

    Article  CAS  Google Scholar 

  5. R. Seraoui, R. Benkiniouar, S. Akkal, et al., Pharm. Chem. J., 52, 347 – 356 (2018).

    Article  CAS  Google Scholar 

  6. J. Wang, J. Xu, X. Gong, et al., Molecules, 24, 155 (2019).

    Article  Google Scholar 

  7. I. J. Stavrou, A. Christou, and C. P. Kapnissi-Christodoulou, Food Chem., 269, 355 – 374 (2018).

    Article  CAS  Google Scholar 

  8. R. Varut, C. Gird, L. Rotaru, et al., Pharm. Chem. J., 51, 1088 – 1095 (2018).

    Article  CAS  Google Scholar 

  9. M. A. Elgndi, S. Filip, B. Pavliæ, et al., J. Supercrit. Fluids, 128, 128 – 137 (2017).

    Article  CAS  Google Scholar 

  10. P. Fresco, F. Borges, C. Diniz, et al., Med. Res. Rev., 26, 747 – 766 (2006).

    Article  CAS  Google Scholar 

  11. S. Keisandokht, N. Haddad, Y. Gariepy, et al., Food Hydrocoll., 74, 11 – 22 (2018).

    Article  CAS  Google Scholar 

  12. S. Filip, S. Vidoviæ, J. Vladiæ, et al., J. Supercrit Fluids, 109, 20 – 25 (2016)

    Article  CAS  Google Scholar 

  13. X. Li, J. K. Kim, and S. U. Park, Saudi J. Biol. Sci., 26, 469 – 472 (2019).

    Article  Google Scholar 

  14. M. R. Pirmoradi, M. Moghaddam, and N. Farhadi, Chem. Biodivers., 10, 1361 – 1371 (2013).

    Article  CAS  Google Scholar 

  15. G. Feriotto, N. Marchetti, V. Costa, et al., Fitoterapia, 127, 173 – 178 (2018).

    Article  CAS  Google Scholar 

  16. E. M. Kwee, and E. D. Niemeyer, Food Chem., 128, 1044 – 1050 (2011).

    Article  CAS  Google Scholar 

  17. S. Filip, B. Pavliæ, S. Vidoviæ, et al., Food Anal. Methods, 10, 2270 – 2280 (2017).

    Article  Google Scholar 

  18. U. Złotek, S. Mikulska, M. Nagajek, and M. Świeca, Saudi J. Biol. Sci., 23, 628 – 233 (2016).

    Article  Google Scholar 

  19. L. Yan, Y. Cao, and G. Zheng, Anal. Methods, 9, 4647 – 4656 (2017).

    Article  CAS  Google Scholar 

  20. E. Nakilcioğlu-Taş, and S. Ötleş, J. Food Meas. Charact., 13, 1497 – 1507 (2019).

    Article  Google Scholar 

  21. S. McDonald, P. D. Prenzler, M. Antolovich, and K. Robards, Food Chem., 73, 73 – 84 (2001).

    Article  CAS  Google Scholar 

  22. H. C. Nguyen, S. H. Liang, S. S. Chen, et al., Energy Convers. Manag., 158, 168 – 175 (2018).

    Article  CAS  Google Scholar 

  23. L. Iglesias-Carres, A. Mas-Capdevila, F. I. Bravo, et al., PLoS One, 14, e0211267 (2019).

    Article  CAS  Google Scholar 

  24. Z. Fan, L. Li, X. Bai, et al., Food Sci. Nutr., 7, 1786 – 1794 (2019).

    Article  CAS  Google Scholar 

  25. H. Hosseini, S. Bolourian, E. Yaghoubi Hamgini, and E. Ghanuni Mahababadi, J. Food Process. Preserv., 42, (2018) e13778 (2018).

    Article  Google Scholar 

  26. Y. Benchikh, A. Zaoui, R. Derbal, and H. Louaileche, J. Food Meas. Charact., 13, 883 – 891 (2019).

    Article  Google Scholar 

  27. I. Zardo, A. de Espíndola Sobczyk, L. D. F. Marczak, and J. Sarkis, Waste Biomass Valoriz., 10, 33 – 44 (2019).

    Article  CAS  Google Scholar 

  28. R. E. Ghitescu, I. Volf, C. Carausu, et al., Ultrason. Sonochem., 22, 535 – 541 (2015).

    Article  CAS  Google Scholar 

  29. I. Strati, G. Kostomitsopoulos, F. Lytras, et al., Foods, 7, 162 (2018).

    Article  CAS  Google Scholar 

  30. L. Liu, L. Chen, A. M. Abbasi, et al., Trop. J. Pharm. Res., 17, 619 – 626 (2018).

    Article  CAS  Google Scholar 

  31. X. Bai, T. Zhou, T. Lai, and H. Zhang, J. Sci. Ind. Res., 77, 419 – 424 (2018).

    CAS  Google Scholar 

  32. R. Pulido, L. Bravo, and F. Saura-Calixto, J. Agric. Food Chem. 48, 3396 – 3402 (2000).

    Article  CAS  Google Scholar 

  33. M. Y. Huang, K. H. Lin, C. C. Lu, et al., Sci. Hortic., 218, 8 – 13 (2017).

    Article  CAS  Google Scholar 

  34. W. J. Li, S. P. Nie, X. Z. Liu, et al., Food Chem. Toxicol., 50, 689 – 694 (2012).

    Article  CAS  Google Scholar 

  35. M. A. Ebrahimzadeh, F. Pourmorad, and S. Hafezi, Turkish J. Biol., 32, 43 – 49 (2008).

    CAS  Google Scholar 

  36. S. M. Hue, A. N. Boyce, and C. Somasundram, Aust. J. Crop Sci., 6, 375 (2012).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam

    Tuong Ha Do, Hoai Bao Truong & Hoang Chinh Nguyen

Authors
  1. Tuong Ha Do
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hoai Bao Truong
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hoang Chinh Nguyen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hoang Chinh Nguyen.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Do, T.H., Truong, H.B. & Nguyen, H.C. Optimization of Extraction of Phenolic Compounds from Ocimum Basilicum Leaves and Evaluation of Their Antioxidant Activity. Pharm Chem J 54, 162–169 (2020). https://doi.org/10.1007/s11094-020-02181-3

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11094-020-02181-3

Keywords

  • basil
  • phenolic compounds
  • extraction
  • optimization
  • antioxidant activity