Antioxidative and anti-inflammatory potential of phenolics from purple basil (Ocimum basilicum L.) leaves induced by jasmonic, arachidonic and β-aminobutyric acid elicitation

The study presents changes in the phenolic levels, antioxidant and anti-inflammatory potential of purple basil leaves caused by different chemical elicitors: arachidonic acid (AA), jasmonic acid (JA) and beta-aminobutyric acid (BABA). The application of the all tested elicitors increased the concentration of phenolic compounds, including flavonoids and phenolic acids; especially, in comparison with control (457.62 mu g g(-1) FW), the rosmarinic acid level significantly increased after AA and JA treatment - 705.0 and 596.5 mu g g(-1) FW, respectively. Phenolics from AA-elicited plants showed the highest anti-inflammatory activities designated as lipoxygenase (EC50 = 1.67 mg FW mL(-1)) and cyclooxygenase inhibition (EC50 = 0.31 mg FW mL(-1)). Elicitors' treatments (especially AA and JA) may be a very useful biochemical tool for improving the production of phenolic compounds in purple basil leaves.