Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)

被引:107
作者
Flanigan, Patrick M. [1 ]
Niemeyer, Emily D. [1 ]
机构
[1] Southernwestern Univ, Dept Chem & Biochem, Georgetown, TX 78626 USA
关键词
Basil (Ocimum basilicum L.); Phenolic compounds; Antioxidants; Anthocyanins; Lamiaceae family; ECHINACEA-PURPUREA; CICHORIC ACID; CAPACITY; EXTRACTS;
D O I
10.1016/j.foodchem.2014.05.061
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In this study, we determined the effect of cultivar on total and individual anthocyanin concentrations and phenolic acid levels in eight purple basil varieties and examined the relationship between anthocyanin content, phenolic acid composition, and antioxidant properties. Cultivar had a significant influence on total anthocyanin concentrations as well as individual anthocyanin composition. The four major basil anthocyanins (labelled A-D) were quantified and cultivar had a statistically significant effect on anthocyanins B (p < 0.01), C (p < 0.01), and D (p < 0.01), but not on anthocyanin A (p = 0.94). Cultivar did not have a significant effect on total phenolic levels, although it did influence the concentration of some individual phenolic acids, including caftaric (p = 0.03) and chicoric (p = 0.04) acids. Although total phenolic and anthocyanin levels correlated with measured FRAP antioxidant capacities, for some cultivars the individual phenolic acid and anthocyanin composition was also an important factor affecting the antioxidant properties. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:518 / 526
页数:9
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