Evaluation of Antioxidative Properties of Thai Basil (Ocimum basilicum var. thyrsiflora)

Low, Pau Yeng (2016) Evaluation of Antioxidative Properties of Thai Basil (Ocimum basilicum var. thyrsiflora). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Thai basil (Ocimum basilicum var. thyrsiflora) are well known for its broad application in culinary and traditional medicine for anti-inflammatory treatment in Southeast Asia. These had sparked our interest to further investigate on the antioxidative properties of Thai basil. Thai basil was steam blanched for 2 minutes, then extracted with different concentration of ethanol solvent (50%, 80% and 90%). The highest antioxidant capacity was observed on fresh sample extracted with 80% ethanol solvent through Ferric Reducing Antioxidant Power test, FRAP (654.54 GAE/dry weight ); 2,2’-diphenyl-1-picrylhydrazyl test, DPPH (140.54 GAE/dry weight) and Total Phenolic Content test; TPC (70.08 GAE/dry weight) testing. These result were supported with Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GCMS) analysis on fresh sample extracted with 80% ethanol solvent consist of Estragole (2,323,462,004Corr.Area), Ocimene (492,783,025Corr.Area), Pinene (285,990,598Corr.Area) and Eucalyptol (260,810,702Corr.Area) as major antioxidant compounds. This study elucidated Basilicum thyrsiflora is best consumed in fresh to obtain higher antioxidative compound.