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Determination of Total Phenolics, Flavonoids and Antioxidant and Chemopreventive Potential of Basil (Ocimum basilicum L. and Oci

Posted Nov 19 2009 10:03pm
By D. Gajula and Colleague


Basil (Ocimum basilicum L. and Ocimum tenuiflorum L.) contains important phytochemicals that have been reported to afford protection against several chronic diseases due to their anti-inflammatory and antioxidant activities.

The purpose of this study was to determine the effects of three accessions of Ocimum tenuiflorum (Holy Basil) Denmark (HBD), Cuba (HBC), India (HBI)) and one accession of Ocimum basilicum (Culinary Basil) (CB) at 1 and 2% levels on azoxymethane (AOM) induced Aberrant Crypt Foci (ACF) in Fisher 344 male rats and to determine the effect of oven drying on total phenolics, flavonoids and anthocyanins of Basil and antioxidative activity.

Fifty four rats were divided into 9 groups (n = 6) after a 1 week period of acclimatization. Group 1 was fed a control (C) diet (AIN-93 G) and remaining groups were fed C+1 or 2% CB, HBD, HBC and HBI. All rats received s/c injections of AOM in saline at 16 mg kg-1 b.wt. at 7 and 8 week of age. Rats were killed by CO2 asphyxiation at 17 week of age. The ACF in rats fed C (158.1) was higher than in rats fed C+1% CB, HBD, HBC, HBI (77, 86, 76, 73) and C+2% CB, HBD, HBC, HBI (65, 78, 61, 67).

The GST and CAT activities (μmol mg-1) in rats fed C+1 and 2% CB, HBD, HBC and HBI were significantly (p <0.05) higher compared to C. Results showed that feeding culinary and Holy Basil leaves reduced the number of AOM-induced ACF and therefore may have implications in the food industry as a potential chemopreventive agent.

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