Acidic Potassium Permanganate Chemiluminescence for the Determination of Antioxidant Potential in Three Cultivars of Ocimum basilicum
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- 作者：Shivani Srivastava ; Alok Adholeya ; Xavier A. Conlan…
- 关键词：Antioxidants ; Chemiluminescence ; Ocimum basilicum ; Polyphenolics ; Rosmarinic acid
- 刊名：Plant Foods for Human Nutrition
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：71
- 期：1
- 页码：72-80
- 全文大小：824 KB
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Alok Adholeya (1)
Xavier A. Conlan (2)
David M. Cahill (2)
1. TERI–Deakin Nanobiotechnology Centre, The Energy and Resources Institute (TERI), DS Block, India Habitat Centre, Lodhi Road, New Delhi, 110003, India
2. Deakin University, Geelong, Australia. Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, (Waurn Ponds Campus), 75 Pigdons Road, Locked Bag 20000, Geelong, Victoria, 3220, Australia - 刊物主题：Food Science; Chemistry/Food Science, general; Nutrition; Ecology; Plant Physiology;
- 出版者：Springer US
- ISSN：1573-9104
文摘
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 assessment of antioxidants in three cultivars of O. basilicum grown under greenhouse conditions. The chemiluminescence based assay was found to be a sensitive and efficient method for assessment of total and individual compound antioxidant potential. Leaves, flowers and roots were found to be rich reserves of the antioxidant compounds which showed intense chemiluminescence signals. The polyphenolics such as rosmarinic, chicoric, caffeic, p-coumaric, m-coumaric and ferulic acids showed antioxidant activity. Further, rosmarinic acid was found to be the major antioxidant component in water-ethanol extracts. The highest levels of rosmarinic acid was found in the leaves and roots of cultivars “holy green” (14.37; 11.52 mM/100 g DW respectively) followed by “red rubin” (10.02; 10.75 mM/100 g DW respectively) and “subja” (6.59; 4.97 mM/100 g DW respectively). The sensitivity, efficiency and ease of use of the chemiluminescence based assay should now be considered for its use as a primary method for the identification and quantification of antioxidants in plant extracts.