Suranaree University of Technology, Thailand
Keynote: J Nutr Food Sci
Thai basils Ocimum basilicum var. thyrsiflorum and Ocimum basilicum cv. Jumbo 4320 were extracted by three solvents, namely water, ethanol and ethyl acetate. HPLC analysis showed that ethanol and ethyl acetate extracts contained primarily chlorophyll a, chlorophyll b, pheophytin a, pheophytin b and lutein. O. basilicum var. thyrsiflorum ethanol extract showed the highest chlorophylls and lutein contents. The contents of the phenolic acids and flavonoids were found to be gallic acid, catechin, apigenin, caffeic acid, coumaric acid and sinapic acid. The total phenolic contents, evaluated by Folin-Ciocalteu method, revealed that O. basilicum cv. Jumbo 4320 water extract showed the highest value at 4,596.19±3.07 μg GAE/g of raw material (RM). The O. basilicum cv. Jumbo 4320 ethanol extract showed the highest total flavonoid content at 5,571.16±14.27 μg catechin equivalent/g of RM. Antioxidant activities of all extracts were evaluated by DPPH, FRAP and DCFH-DA assays. The O. basilicum cv. Jumbo 4320 water extract showed the highest antioxidant activity by DPPH assay at IC50 48.52±1.15 mg of RM/ml. However, O. basilicum var. thyrsiflorum ethanol extract showed the highest antioxidant activity by FRAP assay at 18.64±0.13 μmol Fe2+/g RM followed by water and ethyl acetate extracts. O. basilicum cv. Jumbo 4320 water extract showed the highest cellular antioxidant activity by DCFH-DA assay at relative fluorescence intensity 80.62±0.00%. The antimicrobial activity was evaluated by the agar disk diffusion method. Almost all extracts had no effect on tested pathogenic strains. Only Bacillus cereus was inhibited by O. basilicum var. thyrsiflorum ethyl acetate extract and O. basilicum cv. Jumbo 4320 water extract. Antithrombotic activity of Thai basils extracts was evaluated by prothrombin time assay. O. basilicum var. thyrsiflorum ethyl acetate extract showed the highest prolonged prothrombin time at 78.3±17.56 seconds. In conclusion, both species of Thai basils extracts showed the potential for healthy food ingredients.
Anant Oonsivilai received his BE from Khon Kaen University; M E from King Mongkut Institute of Technology North Bangkok, Thailand and PhD from Dalhousie University, Canada, all in Electrical Engineering, in 1986, 1992 and 2000, respectively. He is currently an Assistant Professor at Suranaree University of Technology, Thailand. His areas of interest are “Electrical power system, stability, control technology, advance alternative, and sustainable energy”.