HPLC profile of phenolic acids and flavonoids of Ocimum sanctum and O. basilicum

Shafqat Ullah; Naseem Rauf; Arshad Hussain; Izhar Ahmad Sheikh; Muhammad Farooq

doi:10.29228/ijpbp.1

Authors

Shafqat Ullah Pakistan Council of Scientific and Industrial Research (PCSIR), 1-Constitution Avenue, G-5/2, Islamabad, Pakistan
Naseem Rauf Pakistan Council of Scientific and Industrial Research (PCSIR), 1-Constitution Avenue, G-5/2, Islamabad, Pakistan
Arshad Hussain PCSIR Laboratory Complex, Peshawar, Pakistan
Izhar Ahmad Sheikh Pakistan Council of Scientific and Industrial Research (PCSIR), 1-Constitution Avenue, G-5/2, Islamabad, Pakistan
Muhammad Farooq Pakistan Council of Scientific and Industrial Research (PCSIR), 1-Constitution Avenue, G-5/2, Islamabad, Pakistan

DOI:

https://doi.org/10.29228/ijpbp.1

Keywords:

O. sanctum, O. basilicum, Antioxidant, Total phenolic content, Total flavonoid content, Phenolic profile

Abstract

This study aimed to investigate the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC), as well as the phenolic profile of two species of O. sanctum (OS) and O. basilicum (OB). The TPC, TFC, and cultivated sanctum's phenolic profiles were similar. The TPC of OS and OB produced 386 and 383 mg gallic acid equivalent (GAE) per 100 g, whereas 201 and 203 mg quercetin equivalent (QE) per 100 g of the extract was obtained during the TFC assay. The antioxidant activity of the extracts was determined by scavenging of DPPH radicals with an inconsiderable difference. HPLC techniques separated the individual phenolic acids and flavonoids. Phenolic acids (gallic, caffeic, ferulic, sinapic, and syringic) and flavonoids (quercetin, luteolin, rutin, apigenin, and kaempferol) were commonly identified and quantified in the chromatogram of OS and OB. The maximum gallic acid and quercetin content were found among phenolic acids and flavonoids. The maximum yield of quercetin was analyzed in both extracts.

References

Ali, R., Chauhan, V., Farooq, S., Khan, A., Farooq, U., 2014. In vitro analysis of antibacterial activity of Ocimum sanctum against pathogenic bacteria and quantification of ursolic acid and oleanolic acid. International Journal of Pharmaceutical Sciences Review & Research, 25, 13-17.

Anantharam, G., Chittibabu, C.V., 2021. Herbal Gardens of Educational Institutions and Entrepreneurship Development: A Case Study from south India. Center for Development Economic, 8(10), 62-84.

Ashif, M.K., Ullah, S., 2013. Chemical composition and minerals analysis of Hippophae rhamnoides, Azadirachta indica, Punica granatu and Ocimum sanctum leaves. World Journal of Dairy & Food Sciences, 8(1), 67-73.

Boateng, J., Verghese, M., Walker, L.T., Ogutu, S., 2008. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). LWT-Food Science and Technology, 41(9), 1541-1547.

de Lima, V.T., Vieira, M.C., Kassuya, C.A.L., Cardoso, C.A.L., Alves, J.M., Foglio, M.A., Formagio, A.S.N., 2014. Chemical composition and free radical-scavenging, anticancer and anti-inflammatory activities of the essential oil from Ocimum kilim and scharicum. Phytomedicine, 21(11), 1298-1302.

Gavrić, T., Jurković, J., Hamidović, S., Haseljić, S., Lalević, B., Čorbo, A., Bezdrob, M., 2018. Yield and contents of some bioactive components of basil (Ocimum basilicum L.) depending on time of cutting. Studia Universitatis Vasile Goldis Seria Stiintele Vietii (Life Sciences Series), 28(4), 192-197.

Imram, I., Zia-Ul-Haq, M., Calani, L., Mazzeo, T., Pellegrini, N., 2014. Phenolic profile and antioxidant potential of selected plants of Pakistan. Journal of Applied Botany and Food Quality, 87, 30-35.

Javanmardi, J., Stushnoff, C., Locke, E., Vivanco, J.M., 2003. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry, 83(4), 547-550.

Jayasinghe, C., Gotoh, N., Aoki, T., Wada, S., 2003. Phenolics composition and antioxidant activity of sweet basil (Ocimum basilicum L.). Journal of Agricultural and Food Chemistry, 51(15), 4442-4449.

Kähkönen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S., Heinonen, M., 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(10), 3954-3962.

Kelm, M.A., Nair, M.G., Strasburg, G.M., DeWitt, D.L., 2000. Antioxidant and cyclooxygenase inhibitory phenolic compounds from Ocimum sanctum Linn. Phytomedicine, 7(1), 7-13.

Khatri, S., Paramanya, A., Ali, A., 2019. Phenolic acids and their health-promoting activity. Plant and Human Health, Volume 2 (pp. 661-680), Springer.

Khattak, A.B., Zeb, A., Bibi, N., Khalil, S.A., Khattak, M.S., 2007. Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) sprouts. Food Chemistry, 104(3), 1074-1079.

Lee, J., Scagel, C. F. (2009). Chicoric acid found in basil (Ocimum basilicum L.) leaves. Food Chemistry, 115(2), 650-656.

Malekshahi, F., Mehrabi, A.A., Tavakol, E., Mehdikhanlo, K., Shariati, V., 2021. The Comparison of the Essential Oil Percentage Content and Composition of African Basil (Ocimum gratissimum L.) in Spring and Fall Harvests. Journal of Horticultural Science, 35(2), 209-221.

Matulja, D., Vranješević, F., Kolympadi Markovic, M., Pavelić, S.K., Marković, D., 2022. Anticancer Activities of Marine-Derived Phenolic Compounds and Their Derivatives. Molecules, 27(4), 1449.

Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G., 2005. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571-577.

Mokat, D.N., Kharat, T.D., 2022. Essential Oil Composition in Leaves of Ocimum Species Found in Western Maharashtra, India. Journal of Essential Oil Bearing Plants, 25(1), 1-8.

Montedoro, G., Servili, M., Baldioli, M., Miniati, E., 1992. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. Journal of Agricultural and Food Chemistry, 40(9), 1571-1576.

Naithani, V., Nair, S., Kakkar, P., 2006. Decline in antioxidant capacity of Indian herbal teas during storage and its relation to phenolic content. Food Research International, 39(2), 176-181.

Nemzer, B., Kalita, D., Yashin, A.Y., Yashin, Y.I., 2021. Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review. Beverages, 8(1), 1.

Pająk, P., Socha, R., Gałkowska, D., Rożnowski, J., Fortuna, T., 2014. Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chemistry, 143, 300-306.

Pandey, H., Pandey, P., Singh, S., Gupta, R., Banerjee, S., 2015. Production of anti-cancer triterpene (betulinic acid) from callus cultures of different Ocimum species and its elicitation. Protoplasma, 252(2), 647-655.

Pisoschi, A.M., Pop, A., Iordache, F., Stanca, L., Predoi, G., Serban, A.I., 2021. Oxidative stress mitigation by antioxidants-an overview on their chemistry and influences on health status. European Journal of Medicinal Chemistry, 209, 112891.

Proestos, C., Chorianopoulos, N., Nychas, G.J., Komaitis, M., 2005. RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity. Journal of Agricultural and Food Chemistry, 53(4), 1190-1195.

Qureshi, M.N., Stecher, G., Bonn, G.K., 2014. Determination of total polyphenolic compounds and flavonoids in Juglans regia leaves. Pakistan Journal of Pharmaceutical Sciences, 27(4), 865-869.

Samson, J., Sheeladevi, R., Ravindran, R., 2007. Oxidative stress in brain and antioxidant activity of Ocimum sanctum in noise exposure. Neurotoxicology, 28(3), 679-685.

Sayyad, S.S., Patil, B.D., Dhumal, V.S., 2022. Evaluation of physico-chemical properties of Lassi prepared with optimized level of Tulsi or Basil (Ocimum sanctum L.). The Pharma Innovation Journal, 11(1), 285-288.

Scheublin, T.R., Deusch, S., Moreno‐Forero, S.K., Müller, J.A., van der Meer, J.R., Leveau, J.H., 2014. Transcriptional profiling of Gram‐positive Arthrobacter in the phyllosphere: induction of pollutant degradation genes by natural plant phenolic compounds. Environmental Microbiology, 16(7), 2212-2225.

Shafqatullah, M.K., Asadullah, K., Khan, F.A., 2013. Comparative analyses of Ocimum santum stem and leaves for phytochemicals and inorganic constituents. Middle-East Journal of Scientific Research, 13(2), 236-240.

Shoker, R.M., Raheema, R.H., Shamkhi, I.J., 2021. Antimicrobial activity, HPLC analysis of phenolic extract of Ocimum basilicum and Ocimum sanctum. Biochemical and Cellular Archives, 21(2), 1-8.

Ssepuuya, G., Kagulire, J., Katongole, J., Kabbo, D., Claes, J., Nakimbugwe, D., 2021. Suitable extraction conditions for determination of total anti-oxidant capacity and phenolic compounds in Ruspolia differens Serville. Journal of Insects as Food and Feed, 7(2), 205-214.

Tatipamula, V.B., Kukavica, B., 2021. Phenolic compounds as antidiabetic, anti‐inflammatory, and anticancer agents and improvement of their bioavailability by liposomes. Cell Biochemistry and Function, 39(8), 926-944.

Troise, A.D., Ferracane, R., Palermo, M., Fogliano, V., 2014. Targeted metabolite profile of food bioactive compounds by Orbitrap high resolution mass spectrometry: the “FancyTiles” approach. Food Research International, 63, 139-146.