Abstract:
Basil (Ocimum basilicum Linn.) is a highly valued herb known for its culinary uses. It has also attracted considerable interest in the field of therapeutic research due to its various potential medicinal properties. A recent study aimed to explore the chemical composition of basil leaf extracts and investigate their antioxidant and antihypertensive effects. Through the use of gas chromatographymass spectrometry (GC-MS) and electron ionization spray-mass spectroscopy (ESI-MS/HRMS), researchers identified a wide range of compounds in the extracts, including fatty acids, monoterpenes, phenolic acids, flavonoids, and alkaloids. Notable compounds included in-alool, terpineol, taucadinol, methyl palmitate, palmitic acid, linolenic acid, and methyl linolenate. The study also measured the phenolic and flavonoid content of the extracts, finding the highest levels in the ethyl acetate extract. All extracts exhibited significant antioxidant activity in various assays, such as DPPH and ABTS cation decolorization tests. The dichloromethane extract displayed the most potent DPPH scavenging activity. In ex vivo experiments, all extracts effectively inhibited AAPS-induced oxidation in human erythrocytes, with the dichloromethane extract showing the strongest inhibitory effect. Furthermore, the methanol extract of basil demonstrated a significant decrease in systolic blood pressure in hypertensive rats induced by L-Name. This antihypertensive effect was attributed to the high phenolic content of the extract, as there was a positive linear correlation observed between total phenolic content and antihypertensive activity. Flavonoids were also found to contribute to the plant's antioxidant properties. In summary, basil leaves contain a rich assortment of bioactive compounds with potential therapeutic benefits. These findings suggest that basil could be a valuable source for the development of antihypertensive drugs, owing to its antioxidant and blood pressurelowering effects.
Page(s):
214-214
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023