The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Determination of antioxidant and radical scavenging activity of Basil (Ocimum basilicum L. Family Lamiaceae) assayed by different methodologies
Abstract
The antioxidant properties of plants have been investigated, in the light of recent scientific developments, throughout the world due to their potent pharmacological activities and food viability. Basil (Ocimum basilicum L. Family Lamiaceae) is used as a kitchen herb and as an ornamental plant in house gardens. In the present study, the possible radical scavenging and antioxidant activity of the water (WEB) and ethanol extracts (EEB) of basil was investigated using different antioxidant methodologies: 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) free radical scavenging, scavenging of superoxide anion radical‐generated non‐enzymatic system, ferric thiocyanate method, reducing power, hydrogen peroxide scavenging and metal chelating activities. Experiments revealed that WEB and EEB have an antioxidant effects which are concentration‐dependent. The total antioxidant activity was performed according to the ferric thiocyanate method. At the 50 µg/mL concentration, the inhibition effects of WEB and EEB on peroxidation of linoleic acid emulsion were found to be 94.8% and 97.5%, respectively. On the other hand, the percentage inhibition of a 50 µg/mL concentration of BHA, BHT and α‐tocopherol was found to be 97.1%, 98.5% and 70.4% inhibition of peroxidation of linoleic acid emulsion, respectively. In addition, WEB and EEB had effective DPPH radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, reducing power and metal chelating activities. Additionally, these various antioxidant activities were compared with BHA, BHT and α‐tocopherol as reference antioxidants. The additional total phenolic content of these basil extracts was determined as the gallic acid equivalent and were found to be equivalent. Copyright © 2007 John Wiley & Sons, Ltd.
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Citations
Cites
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854 · cited 1×
“…of fruits, herbs, vegetables, cereals and other plant materials rich in phenolics are increasingly of interest in the food industry, because they retard oxidative degradation of lipids and thereby improve the quality and nutritive value of food (Kahkonen et al., 1999; Rice Evans et al., 1995).”
BackgroundFree radicals, oxidative stress, and antioxidants in human health and disease
Aruoma, O. I. (1998) · Journal of the American Oil Chemists' Society · doi:10.1007/s11746-998-0032-9 · Cited by 1,682
The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds
Gülçin, İ. (2005) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480500450248 · Cited by 323
Cited by
Antioxidants and antioxidant methods: an updated overview
Gulcin, İ. (2020) · Archives of Toxicology · doi:10.1007/s00204-020-02689-3 · Cited by 2,205
Ramadan, M. M., Ali, M. M., Ghanem, K. Z., & El-Ghorabe, A. H. (2015) · Grasas y Aceites · doi:10.3989/gya.0955142 · Cited by 38
Metadata
- Authors
- Gülçin, İ., Elmastaş, M., & Aboul‐Enein, H. Y.
- Venue
- Phytotherapy Research
- Publisher
- Wiley
- Published
- 2007-01-15
- Volume
- 21
- Issue
- 4
- Pages
- 354-361
- ISSN
- 0951-418X (ISSN-L)
- 1099-1573
- OpenAlex
- W2045241806
- Cited by
- 318
- References
- 3
- FWCI
- 7.85
- Type
- journal article
- Language
- en
- Open access
- closed
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- Gülçin, İ., Elmastaş, M., & Aboul‐Enein, H. Y. (2007). Determination of antioxidant and radical scavenging activity of Basil (Ocimum basilicum L. Family Lamiaceae) assayed by different methodologies. Phytotherapy Research. https://doi.org/10.1002/ptr.2069
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