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Acidic Potassium Permanganate Chemiluminescence for the Determination of Antioxidant Potential in Three Cultivars of Ocimum basilicum

Srivastava Shivani, Adholeya Alok, Conlan Xavier A, Cahill David M , 2016

Plant Foods for Human Nutrition(2016):1-9p., DOI 10.1007/s11130-016-0527-8

Abstract

Ocimum basilicum, a member of the family Lamiaceae, is a rich source of polyphenolics that have antioxidant properties. The present study describes the development and application of an online HPLC-coupled acidic potassium permanganate chemiluminescence assay for the qualitative and quantitative assessment of antioxidants in three cultivars of O. basilicum grown under greenhouse conditions. The chemiluminescence based assay was found to be a sensitive and efficient method for assessment of total and individual compound antioxidant potential. Leaves, flowers and roots were found to be rich reserves of the antioxidant compounds which showed intense chemiluminescence signals. The polyphenolics such as rosmarinic, chicoric, caffeic, p-coumaric, m-coumaric and ferulic acids showed antioxidant activity. Further, rosmarinic acid was found to be the major antioxidant component in water-ethanol extracts. The highest levels of rosmarinic acid was found in the leaves and roots of cultivars Bholy green^ (14.37; 11.52 mM/100 g DW respectively) followed by Bred rubin^ (10.02; 10.75 mM/ 100 g DW respectively) and Bsubja^ (6.59; 4.97 mM/ 100 g DW respectively). The sensitivity, efficiency and ease of use of the chemiluminescence based assay should now be considered for its use as a primary method for the identification?.

Keyword(s)

Antioxidants; Chemiluminescence; Ocimum basilicum; Polyphenolics; Rosmarinic acid