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International Journal of Plant Based Pharmaceuticals
e‑ISSN 2791-7509 Open Access · CC BY 4.0
Vol. 2 · Issue 2 · 2022 May 17, 2022 Research Articles

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

SU
Shafqat Ullah Corresponding Pakistan Council of Scientific and Industrial Research (PCSIR), 1-Constitution Avenue, G-5/2, Islamabad, Pakistan chemistshah@yahoo.com Pakistan
NR
Naseem Rauf Pakistan Council of Scientific and Industrial Research (PCSIR), 1-Constitution Avenue, G-5/2, Islamabad, Pakistan Pakistan
AH
Arshad Hussain PCSIR Laboratory Complex, Peshawar, Pakistan Pakistan
IS
Izhar Ahmad Sheikh Pakistan Council of Scientific and Industrial Research (PCSIR), 1-Constitution Avenue, G-5/2, Islamabad, Pakistan Pakistan
MF
Muhammad Farooq Pakistan Council of Scientific and Industrial Research (PCSIR), 1-Constitution Avenue, G-5/2, Islamabad, Pakistan Pakistan
Pages205-209 PublishedMay 17, 2022 LicenseOpen Access
Full Text
IJPBP 2 VOL 2 · 2
VOL 2 · ISS 2 · 2022 View issue

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.

Keywords

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

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CCBY 4.0
Creative Commons Attribution 4.0 International

This work is openly licensed — share and adapt freely with attribution to the authors and the journal. View license terms ↗

Copyright (c) 2022 Shafqat Ullah, Naseem Rauf, Arshad Hussain, Izhar Ahmad Sheikh, Muhammad Farooq

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