Browse > Article

Screening of Biological Activities of the Extracts from Basil (Ocimum basilicum L.)  

Kim, Jeung-Hoan (Department of Food Engineering Sangju National University)
Yoon, So-Jung (Department of Food Engineering Sangju National University)
Lee, Kyoung-Hwan (Department of Food Engineering Sangju National University)
Kwon, Hyo-Jung (Department of Food Engineering Sangju National University)
Chun, Sung-Sook (Department of Food Science & Technology Yeungnam University)
Kim, Tae-Wan (Institute of Agricultural Science & Technology Kyungpook National University)
Cho, Young-Je (Department of Food Engineering Sangju National University)
Publication Information
Applied Biological Chemistry / v.48, no.2, 2005 , pp. 173-177 More about this Journal
Abstract
Physiological functionalities of water and ethanol extracts from Basil were determined. The concentration of total phenolic compounds of the water and ethanol extracts were $286.0\;{\mu}g/ml$, $250.0\;{\mu}g/ml$. Antioxidant activities of Basil extracts were determined using 2,2'-azinobis (3-ethyl benzothiazoline-6-sulfonic acid) radical cations (ABTS), 2,2-diphenyl-1-picryl hydrazyl radicals (DPPH), antioxidant protection factor and thiobarbituric acid reactive substances. The total antioxidant activities of Basil extracts using ABTS were 96.8% in the water extracts and 94.7% in the ethanol extract, DPPH were 87.0%, 93.9%, PF were 0.69, 1.16 and TBARS were $0.2{\times}10^{-3}\;{\mu}M,\;0.6{\times}10^{-3}\;{\mu}M$. Angiotensin converting enzyme inhibitory activity and xanthine oxidase inhibitory activity of Basil were higher in ethanol extracts (99.7%, 100.0%) than those of water extracts (39.9%, 54.7%). Phenolic profiles in Basil extracts were analyzed using HPLC. The result was that among the 6 phenolics, rosemarinic acid was the highest in ethanol extracts.
Keywords
biological activity; Basil (Ocimum basilicum L); xanthine oxidase; angiotensin converting enzyme; antioxidant;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Pellegrin, N., Roberta, R. Min, Y. and Catherine, R. E. (1998) Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activites applying 2,2'-azinobis(3- ehylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol. 299, 379-389
2 Azuma, K., Nakayama, M., Koshika, M., Ippoushi, K., Yamaguchi, Y., Kohata, K., Yamauchi, Y., Ito, H. and Higashio, H. (1999) Phenolic antioxidants from the leaves of Corchorus olitorius L. J. Agric. Food Chem. 47, 3963-3966   DOI   ScienceOn
3 Huang, M. T., Ho, C. T. and Lee, C. Y. (1992) Phenolic compounds in food. In phenolic compounds in food and their effects on health II. Maple Press, New York. pp. 2-7
4 Andarwulan, N and Shetty, K. (1999) Phenolic content in differentiated tissue cultures of untransformed and Agrobacteriumtransformed Agrobacteriumtransformed roots of anise (Pimpinella anisum L.) J. Agric. Food Chem. 47, 1776-1780   DOI   ScienceOn
5 Shin, D. H. (1996) The trend and direction of natural antioxidants research (in Korean). Food Sci. Ind. 30, 4-21
6 Pratt, D. E. (1992) Natural antioxidant from plant material. In phenolic compounds in food and their effects on health. Huang, M. T., Ho, C. T. and Lee. C. Y. eds. American Chemical Society, Washington DC. pp. 54-72
7 Choi, Y. C., Kim, M. G., Shin, J. J., Park, J. M and Lee, J. S. (2003) The antioxidant activities of the some commercial teas. J. Kor. Soc. Food Sci. Nutr. 32, 723-727   DOI
8 Yagi, K. (1987) Lipid peroxides and human disease. Chem. Phys. Lipids 45, 337-34   DOI   ScienceOn
9 Aruoma, O. I. (1998) Free radical, oxidative stress and antioxidants in human health and disease. J Am. Oil. chem. Soc. 75, 199-212   DOI   ScienceOn
10 Deni, B. (1990) In Encyclopedia of herbs and their uses. New York. pp. 166-167
11 Blois, M. S. (1958) Antioxidant determination by the use of stable free radical. Nature 26, 1198-1199
12 Buege, J. A and Aust, S. D (1978) Microsomal lipid peroxidation. Method Enzymol. 105, 302-310
13 Duval, B. and Shetty, K (2001) The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed Anise root extract. J. Food Biochem. 25, 361-377   DOI   ScienceOn
14 Stirp, F. and Corte, E. D. (1969) The regulation of rat liver xanthine oxidase. J. Biol. Chem. 244, 3855-3863
15 Lee, D. H., Kim, J. H., Kim, N. M., Pack, J. S and Lee, J. S. (2002) Manufacture and physiological functionality of Korean traditional liquor by using Paecilomyese japonica. Kor. J. Mycal. 30, 141-146
16 Kyrtopoulos, S. A. (1989) N-nitroso compound formation in human gastric juice. Cancer Surv. 8, 423-442
17 Ham, S. S., Hong, J. K. and Lee, J. H. (1997) Antimutagenic effects of juices from edible Korean wild herbs. J. Food Sci. Nutr. 2, 155-161
18 Higasi, G. S. (2000) Appraisement of antioxidative activity from vegetables. Jap. J. Food Ind. 57, 56-64
19 Cushman, D. W. and Ondetti, M. A (1980) Inhibitors of angiotensin converting enzyme for treatment of hypertension. Biochem. Pharmacol. 29, 1871-1877   DOI   ScienceOn
20 Tarladigis, B. G., Watts, B. M., Younathan, M. T. and Dugan, L. R. Jr. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid food. J. Am. Oil Chem. Soc. 37, 44-49   DOI
21 Choi, H. S. (1994) Peroxide and nutrition of lipids. J. Kor. Soc. Food Nutr. 23, 867-878