Phenolic content and antioxidant activity of different extracts from ocimum basilicum, apium graveolens and lepidium sativum seeds

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dc.contributor.authorAydemir T.
dc.contributor.authorBecerik S.
dc.date.accessioned2024-07-22T08:20:23Z
dc.date.available2024-07-22T08:20:23Z
dc.date.issued2011
dc.description.abstractThe antioxidative properties and total phenolic contents of methanol, ethanol and water extracts from Ocimum basilicum, Apium graveolens and Lepidium sativum seeds were investigated and the results were compared with standards. The methanol extracts of the seeds had significantly higher (P<0.05) superoxide radical scavenging activity with the concentration for 50% inhibition (IC50) value of 98.73μg/mL for O. basilicum, 121.57μg/mL for A. graveolens and 166.16μg/mL for L. sativum. The results indicated that all the seed extracts showed excellent H2O2 scavenging activities. IC50 values for H2O2 scavenging activity by methanol extract of O. basilicum, A. graveolens, L. sativum and butylated hydroxyanisole were found to be as 49.9, 52.3, 65.2 and 49.6μg/mL, respectively. O. basilicum methanol extract had significantly (P<0.05) higher 1,1-diphenyl-2-picryl-hydrazyl scavenging effect than the other two seeds. The methanol extracts of three seeds were better in Fe+2 chelating activity, reducing power and higher in the content of total phenol as compared with ethanol and water extracts. +PRACTICAL APPLICATIONS: Recent epidemiological studies have strongly suggested that consumption of certain plant materials such as seeds, leaves, fruits and roots may reduce the risk of chronic diseases related to oxidative stress on account of their antioxidant activity and promote general health benefits. In this study, all seeds extracts exhibited good antioxidant activity (78.3-96.9%) at concentration 500μg/mL. Total phenolic content in the seed extracts ranged from 51 to 92mg GAE/100g extract. In addition, there was a statistically significant correlation between the amount of phenolic compounds and antioxidant activity (R2=0.9058, P<0.05) in all the seed extracts. Therefore, O. basilicum, A. greveolens and L. sativum seed extracts have the potential to be developed into dietary supplements and nutraceuticals. © 2010 Wiley Periodicals, Inc.
dc.identifier.DOI-ID10.1111/j.1745-4514.2010.00366.x
dc.identifier.issn17454514
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18139
dc.language.isoEnglish
dc.rightsAll Open Access; Gold Open Access
dc.subjectApium graveolens
dc.subjectApium graveolens var. dulce
dc.subjectLepidium sativum
dc.subjectOcimum
dc.subjectOcimum basilicum
dc.subjectEthanol
dc.subjectHealth risks
dc.subjectMethanol
dc.subjectOxygen
dc.subjectPhenols
dc.subjectPlants (botany)
dc.subjectSeed
dc.subjectWater content
dc.subjectAntioxidant activities
dc.subjectAntioxidative property
dc.subjectApium graveolens
dc.subjectChelating activity
dc.subjectChronic disease
dc.subjectDietary supplements
dc.subjectEpidemiological studies
dc.subjectHealth benefits
dc.subjectLepidium sativum
dc.subjectMethanol extract
dc.subjectNutraceuticals
dc.subjectOcimum basilicum
dc.subjectPhenolic compounds
dc.subjectPhenolic content
dc.subjectPlant material
dc.subjectReducing power
dc.subjectScavenging activities
dc.subjectScavenging effect
dc.subjectSeeds extracts
dc.subjectSuperoxide radical
dc.subjectTotal phenolic content
dc.subjectTotal phenols
dc.subjectWater extracts
dc.subjectSolvent extraction
dc.titlePhenolic content and antioxidant activity of different extracts from ocimum basilicum, apium graveolens and lepidium sativum seeds
dc.typeArticle

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